Rocket Fuel: Apricot Grilled Cheese

While everyone seems to be ganging up on gluten these days, most athletes need not shelve their bread. No one should have to give up gooey grilled cheese.

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While everyone seems to be ganging up on gluten these days, most athletes need not shelve their bread. A 2015 Australian study found that following a gluten-free diet provided no performance or digestive health benefits for nonceliac athletes.

But of course if you really can’t or don’t want to eat gluten, there are a lot of decent gluten free breads available. No one should have to give up hot, gooey grilled cheese. It’s a blissful way to get your recovery carbs and protein.

A cast-iron skillet is made for producing great grilled cheese, as the heavy metal turns out deliciously toasted bread—just another reason to add ye olde iron skillet to your kitchen arsenal.

Game Changers

  • Replace apricot spread with slices of fresh peaches
  • Use gluten-free bread
  • Swap out Brie cheese for mozzarella
  • Use arugula or Swiss chard instead of spinach

Apricot Grilled Cheese

  • Serves: 6
  • Total time: 10 minutes


  • 1 cup dried apricots
  • 1 teaspoon dried thyme
  • 12 bread slices
  • 6 ounces Brie cheese
  • 3 cups fresh spinach
  • 1 tablespoon butter


  1. Step 1

    Place apricots, thyme, and 1¼ cups water in a glass container. Seal shut and let soak overnight. Add apricots, remaining soaking liquid, and a pinch of salt to a blender or food processor and blend into a slightly chunky mixture. Add additional water, 1 tablespoon at a time, if needed to help with blending.

  2. Step 2

    To make each grilled cheese, spread a generous amount of apricot jam on a slice of bread. Top with 1 ounce Brie cheese, a handful of greens, and another slice of bread. Heat butter in a skillet over medium heat. Cook sandwich until cheese is melted and bread is golden brown, about 2 minutes per side.

Adapted from Rocket Fuel: Power-Packed Fuel for Sports and Adventure by Matthew Kadey, RD with permission of VeloPress.