Peach and Brie Grilled Cheese
Peach and Brie Grilled Cheese layers creamy double-cream brie and caramelized peach wedges between crisp, buttery sourdough with fresh thyme and a drizzle of honey. It’s a quick, elegant sandwich that feels special enough for a weekend lunch but comes together in just 15 minutes.
Equipment
- Heavy skillet (cast-iron preferred)
- Spatula
- Cutting Board
- Chef's Knife
Ingredients
- 2 slices sourdough bread thick-cut (about 1-inch)
- 4 oz double-cream brie cheese
- 1 large peach sliced into wedges
- 2 tbsp salted butter softened
- 1 tsp fresh thyme leaves
- 1 tbsp honey transparent amber
Instructions
- Slice the peach into half-inch wedges and strip the thyme leaves from the stems. Spread one side of each sourdough slice with softened butter, reaching the edges.
- Warm a heavy skillet over medium heat and add half a tablespoon of butter. Once it foams, sear the peach wedges in a single layer for about 2 minutes per side until golden. Transfer to a plate and wipe the skillet clean.
- Place one bread slice buttered-side down. Layer half the brie evenly, then arrange the seared peach wedges on top. Sprinkle with thyme leaves, add the remaining brie, and close with the second bread slice buttered-side up.
- Return the skillet to medium-low heat. Cook the sandwich for 3-4 minutes per side, pressing gently with a spatula once or twice, until the bread is deep golden and the brie is melted.
- Transfer to a cutting board and let rest for 1 minute. Drizzle with honey, slice diagonally, and serve warm.
Notes
Storage: Best eaten fresh. Refrigerate leftovers wrapped tightly for up to 2 days; reheat in a dry skillet over medium-low heat for 2-3 minutes per side to restore crispness.
Reheating: Avoid the microwave, which makes the bread chewy. A toaster oven or air fryer at 350°F for 3-4 minutes can also revive the crust.
Best Tips: Use room-temperature brie for even melting. Sear the peaches first to remove moisture and prevent a soggy sandwich. Press gently with a spatula—too much pressure squeezes out the cheese.
Variations: Swap peach for apple or pear. Try camembert or fontina instead of brie. Add prosciutto for a savory twist, or use hot honey for a spicy kick.