Smoked Gouda and Apricot Melts
cup dried apricots, chopped
cup sliced, slivered, or chopped almonds, toasted*
cup thinly sliced green onions (2)
slices marbled rye or hearty whole grain bread
tablespoons apricot preserves
cup shredded smoked Gouda cheese (4 ounces)
teaspoon freshly ground black pepper
Nonstick cooking spray
- In a small bowl combine apricots and enough boiling water to cover. Let stand for 5 minutes; drain. Stir in almonds and green onions.
- Spread four of the bread slices with apricot preserves. Top with apricot mixture, cheese, and pepper. Add the remaining four bread slices. Lightly coat outsides of sandwiches with cooking spray.
- Preheat a large nonstick skillet over medium heat. Place sandwiches, half at a time if necessary, in skillet. Weight down with a heavy skillet and cook for 1 to 2 minutes or until bread is toasted. Turn sandwiches, weight down again, and cook for 1 to 2 minutes more or until bread is toasted and filling is heated through.
From the Test Kitchen
To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.
Nutrition Facts(Smoked Gouda and Apricot Melts)
- Per serving:
- 317 kcal cal.,
- 11 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 23 mg chol.,
- 659 mg sodium,
- 45 g carb.,
- 4 g fiber,
- 14 g sugar,
- 12 g pro.
- Percent Daily Values are based on a 2,000 calorie diet