Elevated Grilled Cheese Sandwich

It is fun to think of ways to jazz up the classic grilled cheese sandwich. Look no further than the frozen apricots picked at peak season and combined with rosemary and sugar to create a sweet yet earthy jam.

Apricot & Rosemary Jam

• 2 c. sliced apricots, skins removed
• 1 sprig of rosemary
• 1 tbsp. + 1 tsp. cane sugar
• 1 tbsp. water

In a medium saucepan, combine all of the ingredients and bring the mixture to a simmer. Using a potato masher, mash the apricots while they are cooking. Cook for 8-10 minutes and remove from heat.

Remove the rosemary sprig and let the jam cool.

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For the grilled cheese:

• The best loaf of bread that can be found!
• Gouda cheese
• Dijon mustard

In a medium frying pan, heat over medium heat. Spread each slice of bread with butter. Spread with apricot jam, add the cheese and then spread the top piece with a thin smear of Dijon mustard.

Fry the sandwich on each side until golden brown and the cheese has melted.