Apricot Breakfast Panini

Apricot Breakfast Panini Recipe

By Veegs



12 ounces (340 g) fresh apricots, halved, pitted, and chopped

2 tablespoons (15 g) dried sweetened tart cherries

¼ cup plus 2 tablespoons (90 ml) fresh orange juice, divided

1 to 2 tablespoons (21 to 42 g) agave nectar

Pinch of grated nutmeg

2 tablespoons (16 g) cornstarch


8 slices (½-inch, or 1.3-cm thick) Cinnamon Swirl Bread (Dessert Sandwiches)

2 tablespoons (28 g) non-dairy butter

¼ cup (60 g) non-dairy cream cheese


1TO MAKE THE JAM: In a small saucepan over medium heat, combine the apricots, cherries, 1/4 cup (60 ml) of the orange juice, 1 tablespoon (21 g) of the agave, and nutmeg.

2Bring 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.

3In a small bowl, combine the remaining 2 tablespoons (30 ml) orange juice and the cornstarch. Add to the mixture and stir until thickened, 3 to 4 minutes.

4Taste and add the remaining 1 tablespoon (21 g) 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.

5TO ASSEMBLE THE SANDWICHES: Preheat a panini press. Butter one side of each slice of bread. On the unbuttered sides, spread 1 tablespoon (15 g) of the cream cheese and 2 tablespoons (40 g) of the jam (you will have extra jam left over; save it for another use).

6Try to keep the jam away from the edges of the bread so it will not seep out.

7Put 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.

8Cut into quarters, these are a terrific addition to a breakfast or brunch spread.

9If you are short on time, feel free to substitute any jam you have on hand. We prefer the naturally sweetened variety.

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