Sometimes getting kids interested in food and cooking from an early age can backfire. First, there’s the mess, which can be epic. And then there’s the expense, which can be epic, too (consider the cost of sushi for a family of five once the kids graduate from chicken teriyaki). But overall the positives of engaging children in the kitchen far outweigh the negatives.

Case in point is this recipe for Summer Apricot Grilled Cheese. It comes by way of my youngest, Virginia, who cooked up the idea along with her friend, Clementine, while on a recent playdate. The girls raved about the combination with such enthusiasm,  I had to make it myself. Tangy apricots put the summer into this sandwich and pair deliciously with the melted cheese and toasty bread. If apricots are hard to come by, they can swapped out for other favorite tender fruits, such as peaches, nectarines, figs. or pears.

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What’s particularly nice about the recipe is that it’s simple enough to qualify as a 15 Minute Fix — a meal that can be knocked out in 15 minutes or less, which seems especially apropos when warm summer days call for minimal meal prep. The sandwich makes an excellent lunch or light supper. In the latter case, just add a generous salad or vegetable side, and dinner is done.

A little heads up that I’m part of a group of health-minded food writers who make up the Recipe Redux. Every month or so, I write a post inspired by a Redux theme. This month the focus is summer fruits and vegetables. Check out the links below my recipe to find a whole line up of  recipe inspiration.  

Summer Apricot Grilled Cheese

If you're making multiple sandwiches, do this in two stages. First, cook the apricots in the pan until tender and set aside. Next, add a little more butter to the pan and cook the bread until the cheese melts. Then assemble. If apricots aren't available, feel free to make this with nectarines, peaches, figs, or pears.  For each sandwich, figure 1/4 of a peach or nectarine, 1 small fig, or 1/3 of a medium pear in lieu of the 1/2 apricot.
Servings 1 sandwich


  • 1/2 large apricot
  • 1 1/2 teaspoons butter
  • 2 slices favorite sandwich bread (pullman's and pain levain are good options)
  • Enough very thin slices Dubliner or Gruyere cheese to cover both slices of bread in a single layer
  • Small handful baby arugula


  1. Cut the apricot half into 1/4-inch thick slices.
  2. Set a large cast iron or non-stick skillet over medium-high heat and melt the butter, swirling the pan to coat. Lay the apricot slices along one side of the pan, leaving enough room for the 2 slices of bread.
  3. Cook the apricot slices until lightly browned on one side. Turn them over and drop the heat to medium-low.
  4. Lay the cheese slices over the top of the bread and set the 2 slices of bread in the pan (cheese side up). Cook until the bread browns and crisps and the cheese melts. Transfer to a cutting board.
  5. Lay the apricots on top of the cheese on 1 slice of bread and arrange the arugula on top. Cover with the remaining slice of bread (cheese on the inside) and cut in half.
  6. Serve immediately.

Recipe by Virginia Morford and Clementine Daniel (with creative license from Mom’s Kitchen Handbook)