Grilled Taleggio Sandwich With Apricots and Capers
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 15dried apricots
- 1tablespoon nonpareil capers
- 1tablespoon Dijon mustard
- 1tablespoon extra virgin olive oil
- 8slices dark raisin bread
- 5tablespoons butter, at room temperature
- 4small handfuls arugula
- 8ounces taleggio cheese, rind removed, at room temperature
- 4pinches fleur de sel
Nutritional analysis per serving (4 servings)
536 calories; 34 grams fat; 19 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 17 grams protein; 779 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place apricots in small saucepan and add water just to cover. Bring to full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside.
- Step 2
Spread one side of each bread slice evenly (to the edges) with ½ tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up.
- Step 3
Place large skillet over high heat, and melt remaining 1 tablespoon butter. Reduce heat to low and add 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 in half and serve.
Private Notes
Comments
Sounds like an interesting recipe and worth a try. When in season fresh apricots could be an alternative. I prefer capers packed under salt rather than in brine, whichever you use make sure they are well rinsed to get rid of the salt or brine. Also go easy on the salt, both the mustard and capers tend to be a bit salty, and use unsalted butter, it's the only butter I use and it is the preferred butter in Italy. Buon appetito
To Chef Pace— Fresh is not always the best choice. Dried apricots have a sweet tart/tang that is missing in fresh apricots. Fresh apricots may also add too much moisture to a sandwich.
I made this with fancy Taleggio, raisin pecan bread and the wonderful apricot spread. And it was good, very rich but maybe just a little bland. The second time, I made it with sharp cheddar cheese, French bread, and the spread. I know that's a different recipe but it was great and I think I prefer it this way.
Am eating this now, and I'm finding it a bit too rich and greasy. The apricot chutney is yummy but not sharp enough to counterbalance the taleggio. Maybe as Chris W suggested, a sharp cheddar would be better. Maybe add some white wine vinegar to the chutney? Or add some pickled red onion to the sandwich? Also, extra salt on top not needed.
The spread and cheese were delicious on country bread but next time I will add a thin slice of prosciutto to each sandwich!
Like the melted Taleggio but the apricot spread turned out too sweet - would have needed more caper, more mustard, maybe some vinegar, and fewer apricots.
Advertisement