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Goat's Cheese and Ham Focaccia Sandwich with Apricot Jam

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Sweet and salty, tangy too. You have to try this dreamy combination of goat's cheese, ham and apricot jam.

Ingredients

Scale

For the apricot jam

  • 500 g apricots
  • 75g sugar

For the sandwich

  • 2 slices of focaccia
  • 2 tbsp apricot jam
  • 80g wafer thin ham
  • salt & pepper
  • olive oil
  • 1 tablespoon bacon fat (use more olive oil if you don't have)
  • 80g soft goats cheese
  • 1 handful rocket
  • 1 teaspoon lemon juice
  • ½ tablespoon extra-virgin olive oil
  • salt, to taste

Instructions

For the jam

  1. 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.
  2. 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.
  3. Blend until smooth
  4. Store in sterilised jars in the fridge

For the sandwich

  1. 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.
  2. 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. Then lay on the ham, folding as you go.
  3. In a medium bowl, toss rocket with lemon juice, olive oil, and salt until evenly coated.
  4. Combine two bread halves, slice in half and enjoy

Equipment

Notes

Swap for prosciutto or mortadella if you would rather

Find it online: https://desertislanddishes.co/goats-cheese-ham-and-apricot-jam-focaccia-sandwich/