Made on a whim one mellow morning, which was followed by a visit to the Met and a farewell. Since then, I’ve continued to make this delicious blend. Throw an egg on top if you want to really make it a meal.

Ingredients

• Sliced sourdough bread
• Apricot preserve
• Gruyère cheese
• Red chili flakes, aleppo, other
• Butter/oil for initial toasting
• Optional: over-medium egg

Directions

Begin to toast sourdough with butter or oil. Oven or cast iron. As one side of the bread heats up, flip over. Slice gruyère thinly, and cover sourdough slices on the flipped slide completely. Let cheese melt, add pepper flakes as cheese melts. Toast and melt to preference, remove bread from heat source. Spread apricot preserve on top. Sprinkle salt to taste, serve.