Peach and Bacon Grilled Cheese
Who doesn’t love grilled cheese? Truly, I’m pretty sure everyone loves ‘em. My version adds a few more things to add depth of flavor— but still keeps things super simple. The salty crunch of bacon (and yes, a bit of that bacon grease will be used in the pan to crisp up the bread— I’ve used sourdough, which I really do recommend for its chew and signature flavor) and the sweetness of fresh peaches pair up with nutty gruyere for a grown-up grilled cheese that is the perfect quick lunch or snack (though let’s be honest I think the kids will like it too).
Serves 1
INGREDIENTS
2 slices sourdough bread
2 strips of bacon
1 small peach, sliced into thin wedges
1 heaping cup of fontina cheese
1 tbsp mayonnaise (Kewpie recommended)
1 tsp za’atar
METHOD
Over medium heat, fry bacon until crisp. Transfer to a paper towel to drain. Use tongs and paper towel to wipe away some of the bacon grease, leaving behind approximately 2 teaspoons.
Spread mayonnaise on one side of each slice. Place non-mayonnaised sides face down in pan for 15-20 seconds, then flip both slices. On one slice of bread, spread half the cheese, followed by peaches, then bacon. Top with remaining cheese and top with second slice of bread. Use a spatula to press down for 10-15 seconds, then cover to melt remaining cheese. If bread is browning too quickly, remove pan from heat.
Transfer grilled cheese to a plate, sprinkle with za’atar, then slice and serve immediately.