Grilled brie and pecorino sandwiches with apples and apricot jam
The tart and sweet flavors of green apple and apricot jam are nice compliments to salty pecorino and creamy brie, with added crunch from a dense, seeded bread.
|8||slices seeded whole-wheat bread|
|3||tablespoons apricot jam|
|8||ounces brie, cut into thin slices|
|4||ounces pecorino, cut into thin slices|
|2||Granny Smith apples, cored and thinly sliced|
|3||tablespoons unsalted butter, at room temperature|
|Salt and pepper, to taste|
2. Divide the brie, pecornino, and apples among them. Cover each with a slice of bread. Butter the tops.
3. Over medium heat, heat 2 skillets. Place 2 sandwiches, buttered sides down, in each skillet. Cook for 4 minutes or until golden on the bottom, pressing the tops lightly with a metal spatula. Butter the tops of the sandwiches. Flip the sandwiches to cook the other sides, pressing lightly, or until the undersides are golden.