From the Chef’s Corner
Now that summer is here, it’s time to lighten up the menu. Fruit and cheese add flavor to sandwiches in place of meats. My wife enjoys this recipe when she entertains her vegetarian friends.
Indoor electric grill or heavy skillet 8 slices sourdough bread or egg bread, cut ½ inch thick 2 Tbs softened butter ¼ cup fig or plum jam 4 oz. thinly sliced Havarti or Monterrey Jack cheese 1 small pear or apple, thinly sliced 2 Tbs sliced almonds or pecans, toasted
Turn oven to 200 degrees to keep sandwiches warm. Spread one side of each bread slice lightly with softened butter. Spread other side of 4 bread slices with jam. Top jam side of bread with cheese. Top cheese with pear or apple slices and toasted nuts. Top with remaining bread slices, butter side up.
Preheat iron or small skillet with a little peanut oil until skillet is very hot. Place one sandwich in hot skillet and mash gently with spatula until bread is toasted on one side, then turn sandwich over and toast the other side. On oven-proof platter, stack sandwiches and keep warm in oven.
If using a covered grill, close lid. Grill sandwiches until bread is golden and cheese is melted. Or, if using a griddle, cook over medium heat about 5 to 6 minutes or until golden and cheese is melted, turning once.