Start by whisking the egg, milk, vanilla seeds (or extract), cinnamon, honey, and nutmeg in a medium-sized bowl. This mixture will create a lovely custard base that coats the angel food cake. Mix until everything is perfectly combined. You’re aiming for a smooth consistency, so no lumps.

While your mixture rests, grab your angel food cake. Slice two generous pieces, about one inch thick. I find that the fluffier, the better. This allows the cake to absorb the custard evenly, soaking up all that flavor.

Now it’s time to dip! Place each slice of angel food cake into your custard mixture. Make sure it's thoroughly soaked. However, don’t let it drown completely. We want the cake to soak up the goodness without becoming too soggy.

Take your softened cream cheese and gently spread it on one side of each slice. This will add a creamy, rich layer that complements the sweetness beautifully. Spread it evenly; nobody wants a lumpy bite!

Next comes the strawberries. Lay the thin slices on top of the cream cheese. This little addition will lend a fruity freshness to your sandwich, making each bite delightful.

Now, lay the second slice of cake on top of the strawberries, cream cheese side down. You have now officially created your angel food grilled cheese sandwich.

Melt your knob of butter in a skillet over medium heat. Once the butter bubbles, carefully place your sandwich in the pan. Cook until one side is golden brown—about 2–3 minutes. Flip and repeat for the other side. You’re looking for that perfect golden brown color.

Remove the sandwich from the skillet and let it cool for a minute. Slice it in half to see the beautiful, gooey interior. Serve warm and enjoy your delicious creation!