Description
A delightful twist on the classic grilled cheese sandwich, featuring sweet ripe peaches, creamy white cheddar, and a touch of honey all layered between buttery toasted sourdough. This quick stovetop recipe balances sweet and savory flavors for a perfect summer snack or main course.
Ingredients
Scale
Bread and Butter
- 4 slices sourdough or artisan bread
- 1 tablespoon unsalted butter, softened
- 1 teaspoon olive oil (optional, for extra crispness)
Fillings
- 1 ripe peach, thinly sliced
- 1 tablespoon honey
- 4 ounces white cheddar cheese, sliced or shredded
- Pinch of black pepper (optional)
Garnish
- Fresh thyme leaves (optional)
Instructions
- Preheat the skillet: Heat a skillet or griddle over medium heat to ensure even cooking and a perfect golden crust.
- Butter the bread: Spread softened butter on one side of each bread slice to get a crisp, buttery exterior when cooked.
- Assemble the sandwich: Place two slices of bread butter-side down, then layer the white cheddar cheese, peach slices, a drizzle of honey, and black pepper if using, on the unbuttered side. Top with the remaining bread slices, butter side facing out.
- Optional crispness boost: For extra crunch, add a teaspoon of olive oil to the skillet before placing the sandwiches.
- Cook the sandwiches: Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula to evenly brown the bread and melt the cheese thoroughly.
- Rest and garnish: Remove the sandwiches from the heat and let them rest for 1 minute. Garnish with fresh thyme leaves if desired before slicing and serving warm.
Notes
- Try adding crispy prosciutto or bacon for a savory twist.
- Brie or fontina cheese can be substituted for white cheddar for a different flavor profile.
