Ham and Cheese Sandwiches with Apricots

This week’s slogan at I♥CC is On the Barbie! To tell the truth, I am not a huge fan of BBQ. I enjoy it, if I am invited. At home I use preferably the grill function and/or the grill pan. Our sons returned home and when the question came to what’s for lunch they craved sandwiches. We decided to prepare grilled

Ham and Cheese Sandwiches with Apricots

Ham and Cheese Sandwiches with Apricots (1)

Fortunately we found some flavourful apricots on the farmers market for this really delicious sandwich. And fuss with charcoal …

Ham and Cheese Sandwiches with Apricots

Yield: 4 servings

Ham and Cheese Sandwiches with Apricots (2)

Ingredients:

  • 80 ml olive oil, I used rapeseed oil
  • 1 clove garlic
  • 1 large sprig rosemary
  • 4 apricots, halved, pitted
  • 1/2 red onion, cut into 1/2-in.-thick rounds
  • 1 French loaf, halved crosswise
  • 2 tbsp. Creole mustard
  • 120 grams cooked ham in slices
  • 120 grams mozzarella cheese, grated
  • 120 grams cheddar cheese, grated, I used Dorset DrumBild *
  • 1 1/2 cups baby spinach leaves, about 45 grams; I used rucola

SOURCE

modified from Ulrike Westphal inspired by:
Curtis Stone at WinnDixie Recipes

Instructions

  1. Preheat grill over medium heat. In a small saucepan, combine oil, garlic, and rosemary and heat on grill for about 5 minutes, or until fragrant. Remove from heat and season with salt and pepper.
  2. Coat apricots and onions with 2 tbs. rosemary oil. Grill onions, flipping once, for about 8 minutes, or until grill marks form and onions soften. Grill apricots, cut side down, for about 6 minutes, or until grill marks form and flesh softens. Transfer onions and apricots to a cutting board. Coarsely chop onions and slice apricots into wedges.
  3. Using a serrated knife, halve bread pieces horizontally. Brush cut sides of bread with 2 tbs. rosemary oil and season with salt and pepper. Grill bread, cut side down, rotating but not turning over, for about 3 minutes, or until golden. Remove from grill and turn off 1 burner.
  4. Stir mustard into remaining rosemary oil and brush over bread bottoms. Top with ham, onions, and apricots. Scatter cheeses over bread tops.
  5. Place bread over unlit side of grill. Close hood and cook for about 6 minutes, or until cheeses melt and bread is toasty. Transfer to a cutting board. Scatter spinach over bread bottoms. Cover with bread tops, cheese side down.
  6. Using a serrated knife, cut sandwiches in half and serve immediately.

total time: 45 minutes
preparation time: 15 minutes
cooking/baking time: 25 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
On the Barbie!
 
 
 
 
For all other great On the Barbie! recipes visit the I heart cooking clubs site 
 
   
 

7 thoughts on “Ham and Cheese Sandwiches with Apricots

  1. Claudia

    What a nice addition the apricots make to this sandwich. I also frequently just use the grill pan when it’s the two of us, and not wanting to bother with charcoal, etc.

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  2. Deb in Hawaii

    I am all about the grill pan–I never replaced my outdoor grill when it rusted out. ;-) I like the combination of ingredients in this sandwich–especially the rosemary and apricots. Yum!

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  4. Pingback: Rezepte von Curtis Stone - kuechenlatein.com

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