2 Tbsp softened unsalted butter
4 slices Sourdough Bread
1/4 c B & R Farms Dried Blenheim Apricots
1 Tbsp sugar mixed with 1 tsp cinnamon
4 slices fresh mozzarella
Butter one side of each bread slice. Flip 2 slices over and top with apricots, dividing evenly. Sprinkle with cinnamon sugar to taste. Top with mozzarella and remaining bread slices, buttered sides up. Cook sandwiches in a large frying pan over medium heat, turning once, until golden and crisp on both sides, about 8 minutes.
Makes two delicious, tangy-sweet sandwiches. Serve warm with cool, crisp apple slices and fresh coleslaw. ** Soak apricots in warm water for 15 minutes, draining thoroughly.