1. Set two slices of bread flat on a cutting board. Spread a spoonful of apricot-caper puree on one slice of bread. Set the cheese on top of the puree. Place the sun dried tomatoes on top, followed by the arugula and short ribs. Top with the second piece of bread. 00:43
2. Spread softened butter on the outside of one slice of bread. Place the buttered-side down on a griddle or skillet over medium heat. Butter the other side of the bread. 02:00
3. When the bottom is browned, use a spatula to flip the sandwich over. Keep the fingertips of one hand on top of the bread to hold it together while flipping away from your body. When both sides are evenly browned, remove the sandwich from the griddle, slice, and serve. 02:27
What You'll Need
- Butter knife
- Griddle or pan
- Offset spatula
- Chef’s knife
- Cutting board
- Raisin walnut bread (2 slices)
- Apricot-caper puree* (1 heaping spoonful)
- Taleggio (1 slice)
- Sundried tomatoes, rehydrated (1 tablespoon)
- Arugula (1/4 cup)
- Short ribs, shredded (1/2 cup)
- Butter, softened (approximately 1/2 tablespoon, for spreading)
*To learn how to make an apricot-caper puree, visit Chef Eric’s “Apricot-Caper Puree” tutorial located at the bottom of the page.
Taleggio is a semi-soft cows milk cheese from Italy. It has a strong aroma, but a relatively mild flavor.
To rehydrate sundried tomatoes, place them in a pot of water. Bring the contents of the pot up to a boil, then strain the tomatoes and use as desired.
Chef Eric recommends adding water to the griddle to help expedite the cooking process. The steam produced from the water coming in contact with the heat of the grill helps to melt the cheese. To use this technique, fill a squeeze bottle with water and draw a circle around the sandwich on the cooking surface.
Chef Eric prepares short ribs in a pressure cooker. To learn this recipe and technique, visit his "The Basics of Pressure Cooking" tutorial located on the page below. For an alternate short rib recipe, visit Chef Alex Heath's "Boneless Braised Short Ribs" tutorial located on the page below.