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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.