GRILLED TALEGGIO SANDWICH WITH APRICOTS AND CAPERS
Buttery, salty and enduringly simple, the grilled cheese sandwich stands unrivaled in the universe of simple gastro-pleasures. It is the gateway sandwich to the land of hot sustenance, the first stovetop food many children learn to prepare by themselves. This deluxe grilled cheese is inspired by a dish at the Foundry on Melrose in Los Angeles.
Provided by Jennifer Steinhauer
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 312 milligrams, Sugar 6 grams, TransFat 0 grams
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