Ingredients
- 4 slices of sourdough bread
- 2 tablespoons unsalted butter, softened
- 1 cup shredded Gruyère cheese
- 2 ripe peaches, thinly sliced
- 2 tablespoons honey
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh basil leaves
If you’re out of sourdough, a nice whole-grain bread or even a rustic ciabatta would work wonderfully. Feel free to experiment with other cheeses like mozzarella or fontina for a different flavor profile.
Instructions
- Begin by spreading a thin layer of softened butter on one side of each slice of bread. This will help achieve that golden, crispy exterior we all love.
- In a medium skillet over medium heat, place two slices of bread, buttered side down. Sprinkle half of the shredded Gruyère evenly over the bread.
- Layer the peach slices over the cheese, then drizzle with honey. Sprinkle with freshly ground black pepper for a little kick, just like my abuela would add a pinch of spice to her dishes.
- Add the remaining Gruyère on top of the peaches, then place the other slices of bread on top, buttered side up.
- Cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. You might need to adjust the heat to prevent burning, a trick I learned from all those Sundays spent in the kitchen with my family.
- Once the sandwiches are cooked to perfection, remove from heat and let them rest for a minute. Slice each sandwich in half and garnish with fresh basil leaves.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International