|2 tablespoons||Unsalted butter, softened|
|4 slices||Sourdough bread|
|¼ cup||B & R Farms Dried Blenheim Apricots|
|4 slices||Fresh 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.