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Goat’s Cheese and Ham Focaccia Sandwich with Apricot Jam

Flavor-packed focaccia sandwich layered with creamy goat’s cheese, savory ham, peppery rocket, and a homemade apricot jam that adds a gentle sweetness.
Calories:
Author: Sandra Myers

Ingredients

For the apricot jam:

  • 500 g apricots
  • 75 g sugar

For the sandwich:

  • 2 slices focaccia
  • 2 tbsp apricot jam
  • 80 g wafer-thin ham
  • Salt & pepper
  • Olive oil
  • 1 tbsp bacon fat or extra olive oil
  • 80 g soft goat’s cheese
  • 1 handful rocket
  • 1 tsp lemon juice
  • ½ tbsp extra-virgin olive oil
  • Salt to taste

Instructions

  • De-seed and quarter the apricots, then place them in a pot with sugar. Let sit for 10 minutes until juices release.
  • Cook over low heat, uncovered, for about 40 minutes, stirring occasionally, until thick and glossy. If it thickens too quickly, add a splash of water and cover briefly.
  • Blend the jam until smooth. Let it cool slightly before using, and store any extra in a sterilized jar in the refrigerator.
  • Heat bacon fat or olive oil in a pan over medium heat. Toast the focaccia slices for about 2 minutes until golden and lightly crisp, then reduce heat.
  • Spread apricot jam on one side of each slice. Add goat’s cheese to one piece, pressing gently to soften.
  • Layer the ham over the cheese, folding slightly for texture. Season lightly if needed.
  • Toss the rocket with lemon juice, olive oil, and a pinch of salt until evenly coated.
  • Add the dressed rocket over the ham, then top with the second slice of bread and press gently.
  • Slice in half and serve warm. The bread should be crisp outside, soft inside, with a slightly melty filling.