I smashed all of our summer loves together in one perfectly melty, gooey sandwich: soft brie + sweet juicy peaches + bright basil, finished off with a drizzle of honey and sprinkle of salt.
We’re talking hands down one of the very best sandwiches I’ve ever eaten, and I see a whole lot more of these beauties in my future.
Palisade peaches are pretty much a Colorado state treasure, extra-sweet and dripping with juice. To be honest, we might be a little obsessed with palisades – they have their own festivals and everything – but they’re such a perfect summer treat that it’s hard not to obsess about them.
We’re in peak season here at the end of July and all the markets are bursting with so much fresh fruit that I can barely keep up, which is one of my very favorite problems to have. It’s so incredibly satisfying to sit on top of a mountain, hike-sweaty in the hot-hot-hot sunshine, and bite into sweet fresh fruit grown just a few mountain peaks away.
I used to turn my nose up at all mayonnaise (and I still can’t deal with Miracle Whip, just not happening) but it’s gotten much better since I discovered olive oil mayo. I’ve been dragging my feet on just making my own mayo, but I suspect that will be a game changer – have any of you tried it?
Turns out, mayo is the secret to really perfectly crispy, crunchy, golden-brown grilled cheese. Good things happen when those mayo fats hit a hot skillet, even better than butter. Give it a try even if you’re not a fan of mayonnaise, I promise you can’t even taste it!
- 4 slices sourdough bread
- 2 T. honey
- 4 oz. brie thinly sliced
- 1/2 large peach thinly sliced
- 8 fresh basil leaves
- freshly cracked pepper & salt to taste
- 2 T. mayonnaise
Wam a large skillet over medium-low heat.
Spread a thin layer of honey on each slice of bread.
Layer brie, peach slices, and basil leaves on two slices. Sprinkle with pepper & salt and cover with remaining two slices.
Spread a thin layer of mayonnaise on top of each sandwich, then place mayo-down in the warm skillet. Spread a thin layer of mayo on the top slices.
When bottom slice is golden brown and cheese is starting to melt, flip the sandwiches. Cook until both sides are golden brown and cheese is melted all the way through. Eat up!