2 firm-ripe, juicy apricots, pitted and sliced thin
1 tablespoon sugar mixed with 1 tsp. cinnamon
4 slices fresh mozzarella
How to Make It
Butter one side of each bread slice. Flip 2 slices over and top with apricots, dividing evenly. Sprinkle with cinnamon sugar to taste. Top with mozzarella and remaining bread slices, buttered sides up.
Cook sandwiches in a large frying pan over medium heat, turning once, until golden and crisp on both sides, about 8 minutes total.
We love this sandwich--for breakfast! Spent last summer experimenting with cheeses and cooking method--cream cheesse vs. mozzarella, griddle vs. panini press. This summer hit on fontina cheese. Just not a big fan of fresh mozzarella. I make pretty much as instucted without measuring ingredients and with subbing fontina for the mozzarella. Oh so good!
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