2 thick slices country-style sourdough bread
2 tablespoons apricot preserves
2 tablespoons Rogue Creamery blue cheese, or other creamy, raw-milk, blue cheese
2 slices prosciutto
Ground black pepper, to taste
1 tablespoon olive oil

To assemble sandwich, spread 1 tablespoon of the apricot preserves on each slice of the bread. Sprinkle 1 slice with the blue cheese, then top with the prosciutto. Sprinkle with black pepper and top with second slice of bread, preserves to the inside. Brush each side of sandwich with the olive oil.

Using a panini press or a skillet, cook sandwich 3 to 4 minutes or until cheese is melted and bread is golden-brown. If using a skillet, flip sandwich after 2 minutes.

Makes 1 serving.