These sandwiches. Omg. I had an idea that I wanted to make a fruity grilled cheese, and this is what I came up with. I LOVE peaches and it’s so hard to find good ones sometimes. I found some pretty white peaches at Wegmans, and I’ve been in a grilling mood. I had some leftover pesto from the week that I wanted to use up, and I love the flavor of peppery bitter arugula. I put it on everything. I wasn’t even expecting this sandwich to be such a hit, but it was ah-maze-ing. My mom and boyfriend both RAVED about it. AND my best friend re-created it on her own and added raspberries too and said it was delicious. So basically you have to make this. The perfect summery grilled cheese.
1 white peach, thinly sliced
2-3 T. your favorite pesto
slices of white cheddar cheese (I used a 16 month aged)
4 slices of whole wheat crusty bread
1/2 c. baby arugula leaves
softened butter for spreading
Preheat a grill or grill pan to medium/high heat. Place thinly sliced peaches on grill and cook about 30 seconds-1 minute per side, until they have grill marks. (Watch carefully this will not take long). Once finished, remove from pan and set aside.
Preheat a nonstick skillet over medium/high heat. Butter outsides of bread lightly, and spread insides of all 4 slices with pesto, about 1/2 T. per half. Use as much as you want though! Next, arrange sliced cheese on all 4 slices, as much as you’d like. In my opinion, the more, the better. Next, arrange grilled peaches on one half of each grilled cheese, and top with arugula. Put halves together, and grill on each side for 3-4 minutes, until bread is crusty and golden, and cheese has begun to get melty and drippy and delicious. Remove from pan, let sit for a couple minutes, and cut in half. Dig in.