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Grilled brie and pecorino sandwiches with apples and apricot jam

(Molly Siciliano for The Boston Globe)
By Molly Siciliano
April 28, 2010
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Serves 4

The tart and sweet flavors of green apple and apricot jam are nice compliments to salty pecorino and creamy brie, with added crunch from a dense, seeded bread.

8 slices seeded whole-wheat bread
3 tablespoons apricot jam
8 ounces brie, cut into thin slices
4 ounces pecorino, cut into thin slices
2 Granny Smith apples, cored and thinly sliced
3 tablespoons unsalted butter, at room temperature
Salt and pepper, to taste
1. Lay 4 slices of bread on the counter. Spread them with jam.

2. Divide the brie, pecornino, and apples among them. Cover each with a slice of bread. Butter the tops.

3. Over medium heat, heat 2 skillets. Place 2 sandwiches, buttered sides down, in each skillet. Cook for 4 minutes or until golden on the bottom, pressing the tops lightly with a metal spatula. Butter the tops of the sandwiches. Flip the sandwiches to cook the other sides, pressing lightly, or until the undersides are golden.

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