Grilled Ham and Cheese Sandwiches with Apricots
Description
Use your grill to make these delicious grilled ham and cheese sandwiches. They are grilled with freshly made rosemary oil, Virginia ham, Mozzarella and Cheddar cheeses, spinach all of a wonderful French loaf.
Ingredients
1/3 c. olive oil
1 garlic clove
1 large sprig rosemary
4 apricots, halved, pitted
1/2 red onion, cut into 1/2 inch thick rounds
1 French loaf, cut in half crosswise
2 T. Creole mustard
6 slices Virginia ham, about 4 oz.
4 oz. Mozzarella cheese, grated (2 c.)
4 oz. sharp Cheddar cheese, grated (2 cups)
1 1/2 c. baby spinach leaves
Directions
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Preheat grill over medium heat.
Rosemary oil:
In a small saucepan, combine oil, garlic, and rosemary; heat on grill for about 5 minutes, or until fragrant. Remove from heat; season with salt and pepper.
Coat apricots and onions with 2 T. rosemary oil. Grill onions, flipping once, for about 8 minutes, or until grill marks form and onions soften; grill apricots, cut side down, for about 6 minutes, or until grill marks form and flesh softens. Transfer onions and apricots to a cutting board; coarsely chop onions and slice apricots into wedges.
With a serrated knife, halve bread pieces horizontally. Brush cut sides of bread with 2 T. rosemary oil; season with salt and pepper. Grill bread, cut side down, rotating but NOT turning over, for about 3 minutes, or until golden. Remove from grill; turn off 1 burner.
Stir mustard into remaining rosemary oil; brush over bread bottoms. Top with ham, onions, and apricots; scatter cheeses over bread tops.
Place bread over the side of grill that is not lit; close hood; cook about 6 minutes, or until cheeses melt and bread is toasty. Transfer to a cutting board.
Scatter spinach over bread bottoms; cover with bread tops, cheese side down.
Using a serrated knife, cut sandwiches in halves; serve immediately.
4 servings.