Goat's Cheese and Ham Focaccia Sandwich with Apricot Jam (2024)

Recipes

A new sandwich obsession of mine – Goat’s Cheese and Ham Focaccia Sandwich with Apricot Jam. Slices of focaccia lightly toasted in bacon fat, layered with apricot jam (I do two layers but you can do as little or as much as you like), creamy goat cheese, curls of ham, topped with lemony salted rocket. This is SO GOOD.

What you’ll need for this goat’s cheese and ham focaccia sandwich

Apricots (fresh, juicy, ripe apricots are best. They are in season May to September so if you are out of this bracket or can’t find good apricots, try a good jarred jam with low sugar)
Sugar (it’s only a little sugar in contrast to the volume of apricots as you want the apricots to sing with just a little help from the sugar)
Focaccia
Ham (any ham works, even prosciutto or mortadella would be great)
Bacon fat (I had bacon fat left over when I was first making this sandwich and it added an incredible saltiness that I love so if you happen to have bacon fat, it’s amazing here but otherwise olive oil or butter works too)
Soft goat’s cheese (this would also be excellent with brie)
Rocket (tossed in lemon juice and salt, it’s the perfect bit of greenery for the sandwich)

Frequently Asked Questions

Do I have to make apricot jam from scratch?

I would recommend it, it’s really easy and works so well with the goat’s cheese and ham. You can use the rest of the jar on a whole host of things too – toast, porridge, ice cream, more sandwiches. But if you don’t want to make it, this apricot jam is great as it has low sugar content so it’s similar to what you would have made.

I can’t find focaccia, what can I use?

Most big supermarkets will now stock focaccia so try a few different ones. Otherwise, you could make it (a big ask but this recipe is so easy and hands-off and it always works for me) or use any good bread you like such as a crusty loaf or a sourdough. All will make a great goat’s cheese and ham sandwich!

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Goat’s Cheese and Ham Focaccia Sandwich with Apricot Jam

Print Recipe

Ingredients

Scale

For the apricot jam

500 g apricots
75g sugar

For the sandwich

2 slices of focaccia
2 tbsp apricot jam
80g wafer thin ham
salt & pepper
olive oil
1 tablespoon bacon fat (use more olive oil if you don’t have)
80g soft goats cheese
1 handful rocket
1 teaspoon lemon juice
½ tablespoon extra-virgin olive oil
salt, to taste

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Instructions

For the jam

De-seed and quarter the apricots. Place them into a large pot and pour the sugar all over. Allow them to sit for 10 minutes in the sugar. Their natural juices will begin to release.
Place the pot onto the stove. On a low heat with the lid off, cook the jam for 40 minutes or until it becomes sticky and thick. Stir occasionally while it cooks. If your jam is getting too thick you can pop the lid on and add a little water.
Blend until smooth
Store in sterilised jars in the fridge

For the sandwich

On a griddle or in a cast-iron pan over medium, heat bacon fat until melted, about 1 minute. Add bread and toast until browned, about 2 minutes. Reduce heat to low.
Remove bread from griddle and place on work surface. Smear the jam on on one side of each bread slice, add the goats cheese to one side and squish and spread. Then lay on the ham, folding as you go.
In a medium bowl, toss rocket with lemon juice, olive oil, and salt until evenly coated.
Combine two bread halves, slice in half and enjoy