Gouda Grilled Cheese with Apricot Ginger Spread


Recipe by Alison Edmund with Alison's AllSpice

Serves 4

Prep time: 10 min.
Cook time: 25 min.

1 tbsp minced ginger
1⁄4 tsp red pepper flakes
1 tsp apple cider vinegar
8 sli sourdough bread (whole wheat, if possible)
2 1⁄2 tbsp butter (softened)
6 oz smoked gouda (sliced)

Apricot Ginger Spread:

Drain Libby’s® Apricot Halves, reserving 3 tablespoons juice. Dice Libby’s® Apricot Halves and place in small sauce pan with reserved juice. Mix in ginger and red pepper flakes.

Bring to a boil and simmer for 10 minutes. Meanwhile, stir frequently, mashing Libby’s® Apricot Halves with fork to make a smooth sauce. When thick, remove from heat and stir in vinegar. Let rest 5 minutes while you prepare the sandwiches (it will continue to thicken as it cools).


Spread a scant teaspoon softened butter over one side of each slice of bread. Put buttered sides of bread together to make 4 sandwiches. With unbuttered side facing up, spread about ¼ cup apricot spread, and top evenly with cheese.

Preheat heavy bottomed skillet over medium high heat. When water sizzles on contact, place buttered side of sandwich into skillet. Top with other slice of bread, butter side facing up.

Flip sandwich after 1-2 minutes, or when it turns golden brown. Cook other side until golden brown and repeat with remaining sandwiches.

Cut into wedges and serve immediately.