Ingredients
Scale
- 2 slices of thick-cut bread (e.g., Brioche or Sourdough)
- 1 Tbsp unsalted butter, softened
- 4 oz sharp white cheddar cheese, thinly sliced or shredded
- 1/2 large ripe peach, sliced 1/8-inch thick
- 1 tsp raw honey
- 1/2 tsp canola or vegetable oil (optional, for non-stick cooking)
Instructions
- Step 1: Prepare the sandwich components by generously spreading the softened butter onto one side of each slice of bread. If using oil, reserve it for the pan.
- Step 2: Place one slice of bread, butter-side down, on a cutting board. Layer half of the white cheddar cheese onto the unbuttered side, followed by the thin peach slices. Drizzle the peaches evenly with the raw honey.
- Step 3: Top the peaches and honey with the remaining white cheddar cheese, and then place the second slice of bread, butter-side up, on top to complete the sandwich assembly.
- Step 4: Heat a skillet or frying pan over medium-low heat. If using oil, add it to the pan. Place the sandwich in the pan and cook for 3-4 minutes until the bottom slice is deep golden brown and the cheese begins to melt.
- Step 5: Flip the sandwich carefully using a spatula. Reduce the heat slightly and cook for an additional 3-4 minutes until the second side is golden brown and the cheese is completely melted and gooey. Press gently during cooking to ensure even browning.
- Step 6: Remove the grilled cheese from the pan, let it cool for one minute, slice diagonally, and serve immediately.
Notes
- If you must store the sandwich, keep the peaches, honey, and cheese components separated in the fridge, as pre-assembling will make the bread soggy due to moisture.
- To reheat a leftover sandwich, use a toaster oven or air fryer set to 300°F (150°C) for 3-5 minutes until crisp, avoiding the microwave which steams the bread.
- Balance the richness of the cheese and the sweetness of the peaches by serving this grilled cheese alongside a small side of sharp arugula dressed lightly with lemon and olive oil.
- Chef's Tip: To ensure the thick slices of white cheddar melt fully before the bread burns, cook strictly over medium-low heat, and consider briefly covering the skillet during the last minute to trap steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American