Grilled Fresh Mozzarella & Apricots on Sourdough

2 tablespoonsUnsalted butter, softened
4 slicesSourdough bread
¼ cupB & R Farms Dried Blenheim Apricots
1 TablespoonSugar
1 teaspoonCinnamon
4 slicesFresh mozzarella

 

Soak apricots in warm water for 15 minutes. Drain thoroughly.

Butter one side of each bread slice. Flip 2 slices over and top unbuttered side with apricots, dividing evenly.

Mix together cinnamon and sugar. Sprinkle apricots with cinnamon-sugar to taste.

Top with mozzarella and remaining bread slices, buttered sides up.

Cook sandwiches in a large frying pan over medium heat, turning once, until golden and crisp on both sides, about 8 minutes.

Makes two delicious, warm tangy-sweet sandwiches. Serve with cool, crisp apple slices and fresh coleslaw.


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