White Cheddar Melts with Mostarda & Arugula

• Extra-virgin olive oil
• 1/2 Granny Smith applepeeled, cored and diced
• 1/2 cup dried apricots, cut into 1/4-inch dice
• 1/4 cup brown sugar
• 1 tablespoon apple cider vinegar
• One 1-inch cinnamon stick
• 1/2 teaspoon finely grated orange zest
• 1/4 cup fresh orange juice
• 1/2 cup whole-grain mustard
• Kosher salt
• Freshly ground pepper
• Eight 1/2-inch-thick slices of rustic sourdough bread
• 3/4 pound sharp white cheddar, cut into 12 slices
• 2 cups baby arugula

1. In a medium saucepan, heat 2 teaspoons of olive oil.
2. Add the apple and apricots and cook over moderate heat, stirring, until just softened, 5 minutes.
3. Add the sugar, vinegar, cinnamon stick and orange zest and juice.
4. Cook over moderately low heat, stirring occasionally, until thickened, 8 minutes.
5. Remove from the heat; discard the cinnamon stick.
6. Stir in the mustard and season with salt and pepper.
7. Let the mostarda cool completely.
8. Preheat a griddle over moderately low heat.
9. Brush one side of each bread slice with olive oil.
10. On the other side of 4 bread slices, spread with the mostarda (1/4 cup each), then top each with 3 slices of cheddar.
11. Close the sandwiches, set them on the hot griddle and top with a large baking sheet weighted down with cans.
12. Cook over moderately low heat until toasted, 3 minutes per side.
13. Open the sandwiches and tuck 1/2 cup of the arugula into each.
14. Close the sandwiches, cut in half and serve hot.

extravirgin olive oil, dried apricots, brown sugar, apple cider vinegar, cinnamon, orange zest, orange juice, wholegrain mustard, kosher salt, freshly ground pepper, bread, white cheddar, baby arugula

Taken from www.foodandwine.com/recipes/white-cheddar-melts-with-mostarda-and-arugula-cocktails-2012 (may not work)