Makes 4 sandwiches & 1 ½ cups jam


For Quick Apricot Jam

  • 12 oz fresh apricots halved, pitted, and chopped
  • 2 tbsp dried sweetened tart cherries
  • cup fresh orange juice, divided ¼ cup and 2 tablespoons
  • 1-2 tbsp agave nectar
  • 1 pinch grated nutmeg
  • 2 tbsp cornstarch

For Sandwich:


To make the Jam:

  • In a small saucepan over medium heat, combine the apricots, cherries, ¼ cup of orange juice, 1 tablespoon of the agave, and nutmeg.
  • Bring the mixture to a boil, then reduce the heat to a simmer and allow the apricots to break down some, 4 to 5 minutes. It should be chunky, but not have large pieces of fruit.
  • In a small bowl, combine the remaining 2 tablespoons of orange juice and the cornstarch.
  • Add to the mixture and stir until thickened, 3 to 4 minutes.
  • Taste and add the remaining 1 tablespoon agave if needed.
  • The jam thickens as it cools, so make it ahead of time and refrigerate in an airtight container until you're ready to use it.

To assemble the sandwiches:

  • Preheat a panini press.
  • Butter one side of each slice of bread.
  • On the unbuttered sides, spread 1 tablespoon of the cream cheese and 2 tablespoons of the jam (you will have extra jam leftover; save it for another use). Try to keep the jam away from the edges of the bread so it will not seep out.
  • Put the top slice of bread on so that both the buttered sides are facing out.
  • Close the panini press and cook for 5 to 7 minutes, or until golden brown.



Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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