Watermelon Sandwich?

Ingredients

• 200 g Watermelon (cut into 1/2‑inch thick slices, patted dry)
• 30 g Dill Pickles (thinly sliced)
• 30 g Sharp Cheddar Cheese (cut into thin slices)
• 5 leaves Fresh Basil Leaves (whole leaves, washed and patted dry)
• 60 ml Balsamic Vinegar (reduced to a glaze (or use store‑bought balsamic glaze))
• 1 tsp Granulated Sugar (optional, added to the reduction for a thicker glaze)

Instructions

1. Slice and Dry Watermelon

   Using a sharp chef's knife, cut the watermelon into 1/2‑inch thick round slices. Pat each slice dry with paper towels to remove excess moisture.

   Time: PT5M

2. Prepare Balsamic Glaze (Optional)

   If using balsamic vinegar, combine 60 ml balsamic vinegar and 1 tsp sugar in a small saucepan. Bring to a gentle boil, then reduce heat and simmer until the liquid thickens to a syrupy consistency, about 3‑4 minutes. Remove from heat and let cool slightly.

   Time: PT5M

   Temperature: Medium heat

3. Slice Pickles and Cheddar

   Thinly slice the dill pickles and cut the cheddar cheese into slices that will fit the watermelon rounds.

   Time: PT3M

4. Assemble the Sandwich

   Lay one watermelon slice on a plate. Layer with a few pickle slices, then a slice of cheddar cheese. Drizzle 1‑2 tsp of the balsamic glaze over the cheese, and top with fresh basil leaves. Place a second watermelon slice on top to complete the “sandwich.”

   Time: PT2M

5. Serve Immediately

   Serve the watermelon sandwich right away while the cheese is slightly soft and the glaze is glossy. Enjoy as a refreshing snack or light lunch.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

12 g

Fat

8 g

Fiber

1 g