I’m finally giving away my “secret” favorite sandwich of the summer. This is it! It’s basically like a mash-up of a grilled cheese sandwich and a caprese salad with a fruity twist. I use a grilled peach instead of a fresh tomato here for that twist. The result is sweet, salty, smoky … and, of course, cheesy. And my tastebuds will tell you (if they could actually speak!) that it’s a must-try.
For best results before grilling, make sure your peach is ripe (do this at room temp, not the fridge). You’ll halve it and grill just the cut surfaces until rich grill marks form; it may get too mushy if you try to grill both sides. Use a fresh mozzarella, not a processed, packaged sliced or shredded cheese. (By the way, you can try this recipe with a nut-based cheese if you wanna go with a vegan version.) And pick a fresh bakery-style bread loaf, not regular pre-sliced sandwich bread. For this recipe, I selected a loaf of organic flax quinoa bread from Whole Foods Market. I prefer to slice it myself so I can get the perfectly (or not-so-perfectly) thick bready slices that I crave.
All together this sandwich isn’t just a sandwich. It can actually be served as an entire meal. Though I usually serve it with an arugula salad … because I loooove my veggies. Hope you enjoy this as much as I do!
Note: This recipe is part of The Recipe Redux; the theme of the month: “Super Stone Fruit”.
peach caprese grilled cheese sandwich
Yield: 2 servings
Serving size: 1 sandwich
- 1 ripe medium organic peach
- 2 teaspoons extra-virgin olive oil, divided
- ½ teaspoon white balsamic vinegar
- 1/8 teaspoon sea salt
- Pinch of crushed hot pepper flakes (optional)
- 4 thick slices organic bakery-style whole grain or multi-grain bread
- 4 ounces salted, organic or all-natural fresh mozzarella cheese, thinly sliced*
- 10 to 12 large fresh basil leaves
- Preheat a grill or grill pan.
- Cut the peach in half and remove the seed. Brush the cut sides with ½ teaspoon of the olive oil. Grill the peach halves over direct medium-high heat until rich grill marks form on the cut surfaces, about 5 minutes. Transfer to a cutting board. When cool enough to handle, thinly slice each peach half and sprinkle with the balsamic vinegar, salt and, if using, hot pepper flakes.
- Top two of the bread slices with half of the cheese. Then top with all of the peach slices (draining off excess liquids), basil leaves, and the remaining cheese. Top with the other bread slices to form a sandwich. Lightly brush the sandwiches with the remaining 2 teaspoons olive oil.
- Grill over direct medium-high heat until rich grill marks form and cheese is slightly melted, about 4 or 5 minutes on first side and 3 minutes on flip side. Cut in half on the diagonal, if desired, and serve.
(Hint! You can do a cheater’s version of this sandwich by grilling the peach and bread slices, then simply arranging the sandwich and enjoying. If the cheese is at room temperature to start with, it’ll melt just enough from the heat of the grilled peach and toast.)
Per serving: 470 calories, 20g total fat, 9g saturated fat, 0g trans fat, 40mg cholesterol, 630mg sodium, 51g total carbohydrate, 1g dietary fiber, 12g total sugars includes 0g added sugars, 19g protein
*If prefer a vegan version, try a nut-based cheese, such as Treeline’s Treenut Cheese—Herb-Garlic French Style Soft Cheese.
The “Before” Version
- Glam up your grilled cheese sandwich while making it better-for-you with seasonal fruits or veggies or both, such as fresh peaches and basil
- Opt for organic bakery-style bread instead of white sandwich bread for extra wholesomeness
- Try fresh mozzarella; your body and tastebuds prefer real cheese rather than overly-processed cheese products