Ricotta and Grilled Apricot Sandwiches

Note from Cheri: The recipe, text and photo below are reprinted with permission from Sandwich by Yisrael Aharoni (2005 Ten Speed Press). Spice up your brown bag lunch! Here's a handy little cookbook that would be a perfect gift for students or anyone else who'd like to liven up their brown bag lunches or picnic fare. You'll find more than 50 recipes for creative sandwiches, along with beautiful full color photographs by Nelli Scheffer that are sure to inspire you to leave fast food behind and start toting your own lunch to work or school. Not only will you be healthier and save money, you'll also treat yourself to exquisite gourmet taste sensations that will make you the envy of fellow students or coworkers (or make you an enviable picnic hostess). Click here to learn more about this terrific book, discount ordering links, and another delicious sample sandwich recipe.

1 cup water 1 cup sugar, plus extra for topping zest of 1 lemon 1 vanilla bean, split open lengthwise 6 fresh apricots, halved butter, softened for spreading 2 slices sourdough bread or challah 1 cup ricotta cheese

Makes 2 Sandwiches Preheat the broiler. In a small saucepan over medium heat, combine the water, sugar, lemon zest, and vanilla bean halves. Bring to a boil and cook for 10 minutes. Add the apricots, lower the heat, and cook for 5 additional minutes. Turn off the heat and let the apricots cool in the syrup for several minutes. Butter the bread slices and place under the broiler until toasted. Remove the slices and generously spread them with the ricotta cheese. Top with cooked apricot halves, drizzle with the apricot syrup, and sprinkle with sugar. Heat for a few minutes under the broiler.