Grilled Taleggio Sandwich With Apricots and Capers

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 room temperature
• 4 pinches fleur de sel

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    581 calories; 39 grams fat; 21 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 18 grams protein; 95 milligrams cholesterol; 933 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 sandwiches

Preparation

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

20 minutes