Grilled Taleggio Sandwich with Apricots and Capers

Recipe adapted from Eric Greenspan, The Foundry on Melrose

Grilled Taleggio Sandwich With Apricots And Capers
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Grilled Taleggio Sandwich with Apricots and Capers adapted from Eric Greenspan, The Foundry on Melrose
Servings
4
servings
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
  1. 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.
  2. 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.
  3. 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.
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