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!
Grilled Fresh Mozzarella and Apricot on Sourdough
Time: 20 minutes. Sunset reader Bill Gaines invented this delicious, tangy-sweet sandwich to use the plentiful apricots from his neighbor's tree, which hung over the property line. "He told us we could have all the fruit on our side of the fence," Gaines explains.
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- Calories: 481
- Calories from fat: 51%
- Protein: 18g
- Fat: 27g
- Saturated fat: 17g
- Carbohydrate: 40g
- Fiber: 2g
- Sodium: 693mg
- Cholesterol: 81mg
- 2 tablespoons softened butter
- 4 slices sourdough bread
- 2 firm-ripe, juicy apricots, pitted and sliced thin
- 1 tablespoon sugar mixed with 1 tsp. cinnamon
- 4 slices fresh mozzarella
- 1. 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.
- 2. Cook sandwiches in a large frying pan over medium heat, turning once, until golden and crisp on both sides, about 8 minutes total.
- Note: Nutritional analysis is per sandwich.
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