Start with creamy and tart vegan cream cheese. Add in some sweet heat with apricot jam and jalapeños. Surround with a thick, hearty, buttery grilled bread; and you've got a mouthful of comfort and joy!
Soften the vegan butter to make it spreadable. I use tub buttery spread which is already sofened.
Spread butter on one side of each slice of bread. This will be the outside of your sandwich - top and bottom.
On the inside of the sandwich, sread the creamcheese on one side and the apricat jam on the other.
Evenly place the jalapeños on the cream cheese side.
Put the sandwich together and place on heated panini maker. Close the lid gently - don't squish it down.
Cook for about 5 minutes or until sandwich is light golden brown and toasted. Remove of panini maker and cut in two.
If you are using a griddle, cook on the first side till golden brown then flip and continue cooking.
Use a thick hearty bread like a sourdough or shepherd's bread. A standard slice of sandwich bread will not hold up to the fillings.I use mild jarred jalapeños. If you desire more heat then feel free to use the basic hot jalapeños.