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Nectarine & Goat Cheese Sandwich | An Easy Summer Lunch

Nectarines are my all time favourite fruit hands down. When summer rolls around and they can be found at pretty much any given grocery store or fruit stand I start stocking up on them like a mad lady! So when I finally came up with a way to incorporate them into a meal other than a salad I was elated-this is going to be my go-to meal for lunches allllllllll summer long, I just know it.


This recipe would also work with many fruits, peaches, strawberries, plums, apricots, pears, you get the idea.


Stone Fruit & Goat Cheese Sandwich | Ingredients


2 Slices of bread (I use rye, any artisan type would be lovely)

1 Nectarine sliced (not too ripe, you don't want it to turn to mush when you cook it or leave your sandwich soggy)

3-4 Pitted dried apricots sliced in half

2 Slices of swiss cheese

Goat cheese (I use crumbled)

Parmesan cheese

4-5 Leaves of fresh basil

Apricot or Peach Jam (I use Bonne Maman)

Honey

2 Tbsp of butter (plus extra for pan)

Dijon mustard (I like to add this if I feel like switching it up, but it's definitely yummy without)




Start with buttering both sides of your bread, then sprinkle parmesan cheese on both buttered sides (a tip from one of Ina Garten's TV episodes), this is going to take the sandwich to the next level for crunch and cheese factor. Turn buttered sides down. I also make grilled cheese sandwiches this way which my kids love.




Spread jam on both sides of bread, then layer the two slices of swiss cheese on top of one side followed by sliced nectarines, apricots and basil leaves.






Next add the goat cheese and then drizzle the whole side with honey. As mentioned prior, I sometimes add Dijon mustard (as pictured) but I would suggest trying it first without when making it.




Melt a bit of butter in a pan (this helps to keep the sandwich from sticking now that it has a cheesy coating on it's outside). Once butter is melted, put the two sides of the sandwich together (parmesan side facing out) and place in the pan on medium-low heat. Flip when golden brown (about 2-4 minutes, but watch carfefully!). I find I have to place a lid on the pan for a minute or two each side in order to help the inner cheese melt.




Slice and enjoy-lunch is ready!

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