Grilled Taleggio Sandwich With Apricots and Capers

Name: Grilled Taleggio Sandwich With Apricots and Capers
Total time: 20 min
Ingredients: 15 dried apricots; 1 tablespoon nonpareil capers; 1 tablespoon Dijon mustard; 1 tablespoon extra virgin olive oil; 8 slices dark raisin bread; 5 tablespoons butter, at room temperature; 4 small handfuls arugula; 8 ounces taleggio cheese, rind removed, at room temperature; 4 pinches fleur de sel

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Total: 20 minutes

Servings: 4

Cost: $9.12 /serving

Author : Jennifer Steinhauer

dried apricots taleggio cheese vegetarian

Grilled Taleggio Sandwich With Apricots and Capers

Ingredients

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15 dried apricots1 tablespoon nonpareil capers1 tablespoon Dijon mustard1 tablespoon extra virgin olive oil8 slices dark raisin bread5 tablespoons butter, at room temperature4 small handfuls arugula8 ounces taleggio cheese, rind removed, at room temperature4 pinches fleur de sel

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Instructions

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Step 1

Place apricots in small saucepan and add water just to cover. Bring to full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside.

Step 2

Spread one side of each bread slice evenly (to the edges) with 1/2 tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up.

Step 3

Place large skillet over high heat, and melt remaining 1 tablespoon butter. Reduce heat to low and add sandwiches. Cook until browned and crisp on both sides, about 2 minutes a side. Transfer to a platter lined with paper towels, and sprinkle each with a pinch of fleur de sel. Cut in half and serve.