I made this last night for dinner - it was all we had and it was perfect! I was so pleasantly surprised
From Sunset Magazine

Grilled Fresh Mozzarella and Apricot on Sourdough


Time: 20 minutes. Sunset reader Bill Gaines invented this delicious, tangy-sweet sandwich to use the plentiful apricots from his neighbor's tree, which hung over the property line. "He told us we could have all the fruit on our side of the fence," Gaines explains.

Yield
Makes 2 sandwiches

Ingredients
2 tablespoons softened butter
4 slices sourdough bread
2 firm-ripe, juicy apricots, pitted and sliced thin
1 tablespoon sugar mixed with 1 tsp. cinnamon
4 slices fresh mozzarella
Preparation
1. Butter one side of each bread slice. Flip 2 slices over and top with apricots, dividing evenly. Sprinkle with cinnamon sugar to taste. Top with mozzarella and remaining bread slices, buttered sides up.

2. Cook sandwiches in a large frying pan over medium heat, turning once, until golden and crisp on both sides, about 8 minutes total.

Note: Nutritional analysis is per sandwich.


Nutritional Information
Calories:481 (51% from fat)
Protein:18g
Fat:27g (sat 17)
Carbohydrate:40g
Fiber:2g
Sodium:693mg
Cholesterol:81mg
Bill Gaines, Manteca, CA, Sunset, JULY 2009

YUM!