- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 tbsp
- butter, softened
- 30 mL
- 8 slices
- sourdough bread, ¾-in. (2-cm) thick
- 4 tsp
- apricot jam
- 20 mL
- 4 tsp
- grainy mustard
- 20 mL
- 5 oz
- 16 slices Comté or Swiss cheese
- 150 g
- 1
- ripe peach, pitted and thinly sliced
- ¼ cup
- chopped toasted hazelnuts
- 60 mL
Method
Step 1
Spread butter on one side of bread slices. Mix jam and mustard; spread on non-buttered sides. Top 4 bread slices (on mustardy sides) with 2 slices cheese, peach, hazelnuts and remaining 2 slices cheese. Cap with remaining bread; buttered sides out.
Step 2
Place sandwiches on grill preheated to medium. Cook, pressing down gently with spatula, 2 to 3 min. per side or until toasted and grill-marked. Turn off burner(s) directly under sandwiches and finish cooking over indirect heat for additional 3 to 5 min., or until cheese is melted.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 420
- Fat:
- 24 g
- Saturated Fat:
- 11 g
- Carbs:
- 35 g
- Fibre:
- 3 g
- Sugar:
- 7 g
- Cholesterol:
- 55 mg
- Protein:
- 17 g
- Sodium:
- 590 mg
