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Prep Time
15 mins
Total Time
30 mins
Serves
4

Ingredients

2 tbsp
butter, softened
30 mL
8 slices
sourdough bread, ¾-in. (2-cm) thick
4 tsp
apricot jam
20 mL
4 tsp
grainy mustard
20 mL
5 oz
16 slices Comté or Swiss cheese
150 g
1
ripe peach, pitted and thinly sliced
¼ cup
chopped toasted hazelnuts
60 mL

Method

Step 1
Spread butter on one side of bread slices. Mix jam and mustard; spread on non-buttered sides. Top 4 bread slices (on mustardy sides) with 2 slices cheese, peach, hazelnuts and remaining 2 slices cheese. Cap with remaining bread; buttered sides out.
Step 2
Place sandwiches on grill preheated to medium. Cook, pressing down gently with spatula, 2 to 3 min. per side or until toasted and grill-marked. Turn off burner(s) directly under sandwiches and finish cooking over indirect heat for additional 3 to 5 min., or until cheese is melted.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
420
Fat:
24 g
Saturated Fat:
11 g
Carbs:
35 g
Fibre:
3 g
Sugar:
7 g
Cholesterol:
55 mg
Protein:
17 g
Sodium:
590 mg