GRILLED TALLEGIO SAND w/APRICOTS & CAPERS

By BobD

Ingredients

• 15 dried apricots
• 1 tablespoon nonpareil capers
• 1 tablespoon Dijon mustard
• 1 tablespoon extra virgin olive oil
• 8 slices dark raisin bread
• 5 tablespoons butter, at room temperature
• 4 small handfuls arugula
• 8 ounces Taleggio cheese, rind removed, at roomtemperature
• 4 pinches fleur de sel

Details

Servings 4

Preparation

Step 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.

Spread one side of each slice of bread evenly (to the edges) with 1/2 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 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.