Author Notes
This sandwich a delightful study in contrast: a little sweet, a little savory, a little bit grown-up and a little bit kid. It's fun to make -- and very quick and easy, too. If you have apricot chutney handy, then use that, but this quick facsimile of chutney works just as well. —vrunka
Test Kitchen Notes
WHO: vrunka is an always-trustworthy FOOD52-er, a librarian, and a self-described "kitchen tornado."
WHAT: A wacky-sounding sandwich -- that works.
HOW: You layer cinnamon sugar toast with goat cheese, ham, and a doctored-up apricot chutney, then brown it in a skillet until golden and gooey.
WHY WE LOVE IT: The sweet, salty, savory, and creamy in this sandwich all come together beautifully -- with just the right amount of crunch and ooze. We're not sure if this is meant for breakfast, lunch, snack, or dinner, but we'd have it any time of day. —The Editors
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Ingredients
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1/2 cup
apricot preserves
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2 tablespoons
cider vinegar
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1 teaspoon
fresh grated ginger
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2 teaspoons
ground cinnamon
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2 tablespoons
granulated sugar
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8
slices sourdough bread
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6 tablespoons
butter, divided
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8 ounces
goat cheese
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12
slices deli-style ham (preferably maple glazed)
Directions
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In a small bowl, mix the apricot preserves, vinegar and ginger. Set aside.
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In another small bowl, mix together sugar and cinnamon. Set aside.
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Butter one side of each of the slices of bread. Spread goat cheese on the other side. Spread about 2 tablespoons of apricot chutney on top of the goat cheese and then fold three slices of ham on top.
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Close up the sandwich. Sprinkle cinnamon sugar mix over the outside of the sandwich.
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Heat a large skillet over medium heat. Melt the remaining butter (about 1 tablespoon per sandwich) in the skillet. Working 2 sandwiches at a time, brown each one, about 3-5 minutes on each side, covering the pan in between flips. The outside should get golden brown and slightly gooey.
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Repeat for remaining two sandwiches, keeping the first sandwiches warm in a toaster oven set on low. Serve immediately.
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