You’ve probably enjoyed fruit and gouda together on a cheese plate, so why not try the sweet and salty pairing between a couple of slices of hearty bread? This 25-minute meal is comfort food made modern. Sweet summer apricots add a yummy twist.
½ cup dried apricots, chopped
⅓ cup sliced, slivered, or chopped almonds, toasted*
¼ cup thinly sliced green onions (2)
8 slices marbled rye or hearty whole-grain bread
2 tablespoons apricot preserves
1 cup shredded smoked Gouda cheese (4 ounces)
¼ – 0.5 teaspoon freshly ground black pepper
Nonstick cooking spray
In a small bowl combine apricots and enough boiling water to cover. Let stand for 5 minutes; drain. Stir in almonds and green onions.
Spread four of the bread slices with apricot preserves. Top with the apricot mixture, cheese, and pepper. Add the remaining four bread slices. Lightly coat outside of sandwiches with cooking spray.
Preheat a large nonstick skillet over medium heat. Place sandwiches, half at a time if necessary, in a skillet. Weight down with a heavy skillet and cook for 1 to 2 minutes or until bread is toasted. Turn sandwiches, weigh down again, and cook for 1 to 2 minutes more or until bread is toasted and filling is heated through.
To toast nuts, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.