Grilled Taleggio Sandwich Recipe From The Foundry
Recipe adapted from Eric Greenspan, The Foundry on Melrose
Grilled Taleggio Sandwich With Apricots And Capers
Grilled Taleggio Sandwich with Apricots and Capers adapted from Eric Greenspan, The Foundry on Melrose
Prep Time
0
minutes
Cook Time
15
minutes
Servings
4
servings
Total time: 15 minutes
Ingredients
- 15 dried apricots1 tablespoon nonpareil capers1 tablespoon Dijon mustard1 tablespoon extra virgin olive oil8 slices dark raisin bread5 tablespoons butter, at room temperature
- 4 small handfuls arugula8 ounces Taleggio cheese, rind removed, at room temperature
- 4 pinches fleur de sel
Directions
- Place the apricots in a small saucepan and add water just to cover. Over high heat, bring the apricots to a full boil, then immediately remove from the heat. Mix in the capers, mustard and olive oil. Transfer to a blender and pulse to a chunky consistency; set aside.
- Spread one side of each slice of bread evenly (to the edges) with ½ tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of the apricot mixture, one handful of arugula and equal portions of cheese. Cover with the remaining four slices, buttered side up.
- Place a large skillet over high heat, and melt the remaining 1 tablespoon of butter. Reduce the heat to low and add the 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 each sandwich in half and serve.