Goat’s Cheese, Ham And Apricot Jam Focaccia Sandwich

A new sandwich obsession of mine. Slices of foccacia lightly toasted in bacon fat, layered with apricot jam (I do two layers but you can do as little or as much as you like), creamy goats cheese, curls of ham, topped with lemony salted rocket. This is SO GOOD.




500 g apricots

75g sugar


1 slice focaccia halved

2 tbsp apricot jam

80g wafer thin ham

salt & pepper

olive oil

1 tablespoon bacon fat

80g soft goats cheese

1 handful rocket

1 teaspoon lemon juice

½ tablespoon extra-virgin olive oil

salt, to taste


For the jam

De-seed and quarter the apricots. Place them into a large pot and pour the sugar all over. Allow them to sit for 10 minutes in the sugar. Their natural juices will begin to release.

Place the pot onto the stove. On a low heat with the lid off, cook the jam for 40 minutes or until it becomes sticky and thick. Stir occasionally while it cooks. If your jam is getting too thick you can pop the lid on and add a little water.

Blend until smooth

Store in sterilised jars in the fridge


For the sandwich

On a griddle or in a cast-iron pan over medium, heat bacon fat until melted, about 1 minute. Add bread and toast until browned, about 2 minutes. Reduce heat to low.

Remove bread from griddle and place on work surface. Smear the jam on on one side of each bread slice, add the goats cheese to one side and squish and spread.

Add folds of the ham slices

In a medium bowl, toss rocket with lemon juice, olive oil, and salt until evenly coated.

Combine two bread halves, slice in half and enjoy

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