Grilled Taleggio Sandwich With Apricots and Capers

Am eating this now, and I'm finding it a bit too rich and greasy. The apricot chutney is yummy but not sharp enough to counterbalance the taleggio. Maybe as Chris W suggested, a sharp cheddar would be better. Maybe add some white wine vinegar to the chutney? Or add some pickled red onion to the sandwich? Also, extra salt on top not needed.

The spread and cheese were delicious on country bread but next time I will add a thin slice of prosciutto to each sandwich!

Like the melted Taleggio but the apricot spread turned out too sweet - would have needed more caper, more mustard, maybe some vinegar, and fewer apricots.

The best thing about this recipe? The spread. The second time I made this, I drained the rehydrated fruit, then manually minced the fruit and capers and added the mustard. Much better texture. I omitted buttering the bread the second time and dry toasted the sandwhich in the pan. The flavor of the other components were more pronounced without the added fat. I hadn't purchased taleggio before. At $29.99/pound at my Italian market it wasn't worth the price. Is that a typical price?

This was delicious, especially the apricot spread/mixture, which I will be making again (I think it would be delicious on ham sandwiches, pork chops, grilled lamb or chicken, etc.) The only change I'm likely to make is that instead of pulsing the Dijon mustard in, I'll pulse the apricots and capers first, and then add coarse-grain Dijon mustard after. I like the flavor the mustard adds, but pulsing in the smooth style mustard changes the color of the spread to kind of a dull color.

Few things I loathe more than dried apricots, but I love the thought of another drive fruit...maybe peaches...

I want to try this but cannot find raisin bread! It's nothing but cinnamon raisin and that drives me nuts. I love savory sandwiches on raisin bread, like roast beef.

To Chef Pace— Fresh is not always the best choice. Dried apricots have a sweet tart/tang that is missing in fresh apricots. Fresh apricots may also add too much moisture to a sandwich.

I made this with fancy Taleggio, raisin pecan bread and the wonderful apricot spread. And it was good, very rich but maybe just a little bland. The second time, I made it with sharp cheddar cheese, French bread, and the spread. I know that's a different recipe but it was great and I think I prefer it this way.

Very tasty! I used blueberry bread and made my sandwich with taleggio, hubby's with mozzarella. I could hardly tell the difference, but he refused to try mine. I only had 10 dried apricots, which was fine for the two of us, but next time I'll pour off a bit of the water before adding the capers and mustard. And I used a 50-50 mix of arugula and baby spinach. We will be having this again.