Peach Grilled Cheese

This is an updated post from the Macheesmo Archives!

I was really itchin’ for a grilled cheese when I first came up with this sandwich, especially after many failed grilled cheese recipes, I needed inspiration from others. So I sent out a Tweet and figured I’d get some delicious ideas from the Tweople. I got some really great suggestions!

Here’s a few of the suggested ideas:

• @christianrock28 a caprese salad grilled cheese. Like tomatoes mozzarella cheese and basil. -Anita
• @vanillakitchen love it w corn relish in middle
• @rosscott Smoothie! (I thought and thought about it but couldn’t master the physics of it…)
• @onmaggiesfarm maybe something sweet? like challah with ricotta or chevre honey and sliced peaches.

The peach theme was close, but at the end of the day, the winner was:

• @floridagirlindc ooh yeah- grill w peaches, arugula & gruyere!

I wanted it immediately and this Peach Grilled Cheese sandwich was born.

Peach Grilled Cheese

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3.84 from 12 votes

Author: Nick Evans

Servings: 2 Servings

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Grilled cheese using summer peaches, Gruyere cheese, and fresh arugula. A fantastic summer sandwich!

Ingredients 

• 4 slices of rustic bread, I used a sourdough loaf
• 2 very ripe peaches, peeled and sliced
• 4-6 ounces Gruyere cheese, sliced
• Handful of arugula
• Butter

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Instructions

• Peel and slice your peaches, slice the cheese, slice and lightly butter the bread.
• Using a large skillet or non-stick pan, add a slice of bread, buttered side down for each sandwich.  Put a layer of peaches and cheese on each slice.  Top with arugula and the top piece of bread, buttered side up.
• Cook over medium to medium-low heat, occasionally flipping until the bread is browned and the cheese is really melted.  Gooey melted.  Keep an eye on it to make sure the bread doesn’t burn.  This will probably take 8-10 minutes.
• Serve immediately.

Nutrition

Serving: 1Sandwich | Calories: 451kcal | Carbohydrates: 42g | Protein: 24g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 689mg | Potassium: 308mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1028IU | Vitamin C: 6mg | Calcium: 649mg | Iron: 3mg

Course: Main Dishes, Sandwiches

Cuisine: American

• Peaches out of season? Try this Pesto and Brie Grilled Cheese Sandwich!

Easy Peach Grilled Cheese

The flavors in this sandwich are kind of out of this world. There are only three ingredients, but they go perfectly together.

You’ll also want some really sturdy bread for this sandwich. Wonder bread will not do the trick. Hunt out a good rustic loaf of bread or use some no knead bread if you have some.

Peeling the peaches

Peaches can be kind of tricky to peel because they’re a bit slippery. There are two techniques for this.

First, you can brave them with a good veggie peeler or a paring knife. This is what I did and it works okay. You just need a steady hand.

Second, you can dunk the guys in boiling water for a few seconds and then run them under cold water. The fuzzy peel should slide right off. Of course, for this technique you have to boil some water which adds on to your time. Also, this method doesn’t work as well unless your peaches are super ripe.

Either method will work though.

In any event, get all your ingredients ready before you start making the sandwich. That means slice the peaches, slice the cheese, and lightly butter one side of every slice of bread.

Cooking the Sandwich

You can cook a grilled cheese in almost anything (or even on a grill). I’ve done it in a normal skillet, a cast iron skillet, and a non-stick pan. I used a large non-stick pan for this sandwich.

The key, in my opinion, to a good grilled cheese sandwich is to use medium to medium-low heat. If you crank up the heat too high, then the bread will be completely burned before the cheese is melted. A low heat allows time for the heat to transfer through the bread and melt the cheese.

I started by putting my pan over medium heat and then added two slices of bread, the peaches, and then the cheese.

Just kind of layer it so it looks nice and even.

Then add a handful of arugula and the top piece of bread, butter side up.

Keep a close eye on your sandwich. Baby it. It’s probably the most important thing you’ll cook all day.

After a few minutes, give the sandwich a flip with a big spatula. The sandwich will be sturdier as the cheese melts, but this first flip might be a little tricky. You might need to use your extra hand to hold the sandwich together as you flip it.

If things slide around a bit, you can fix it after the flip.

These sandwiches will probably take anywhere from 8-10 minutes to cook. Again, don’t get in a hurry. If you’re bread is browning too much on one side, flip it over to give that side a rest and turn down the heat a bit.

As with any grilled cheese, the sandwich is done when the cheese is gooey!

Eat this as soon as possible!

I used to rate grilled cheese sandwiches I made, so these were my ratings for this beauty!

Cheesiness: 9. Melted Gruyere is one of my favorite cheeses. Sure it’s a bit expensive, but it’s really delicious and melts perfectly.
Bread: 9. Sourdough is a great grilled cheese bread. It easily held up to the fillings and browned nicely.
Fillings: 9. Perfect. Summer. Fillings.
Overall: 9. This was one of the best grilled cheeses I’ve made. As good if not slightly better than the Brie and Pesto Sandwich.

If you can get your hands on some good peaches, this Peach Grilled Cheese a solid use for them!