Grilled Cheese Recipe

Combine diced peaches, honey, granulated sugar, lemon juice, liquid smoke, and water in a small saucepan over medium-low heat.

Bring to a gentle simmer, stirring occasionally. Reduce heat to low and cook 10–12 minutes until the peaches break down and the mixture thickens to a jam-like consistency. Mash with a fork or potato masher to your desired texture (smooth or slightly chunky).

Taste and adjust seasoning — add a touch more honey if you want sweeter, or an extra 1/4 tsp lemon juice for brightness. If you used liquid smoke and it’s strong, dilute with an extra 1 tbsp water. Remove from heat and let cool slightly (jam will thicken further as it cools).

If your cheeses are not pre-shredded, shred Welsh cheddar and Gruyere and toss together in a small bowl to blend flavors evenly.

Spread 1 teaspoon of dijonaise on the inside of each ciabatta slice (both slices total 2 tsp). On one slice, mound the shredded cheese mixture evenly, distributing to the edges but leaving a small 1/4" border to prevent overflow.

Spoon about 2 tablespoons of the smoked honey peach jam over the cheese in a thin, even layer. The jam should be enough to give sweet-smoky pockets without making the sandwich soggy.

Top with the second ciabatta slice, press gently to compact the sandwich.

Heat a heavy skillet or cast-iron pan over medium-low to medium heat. While the pan is warming, spread 1 tablespoon of softened butter on the outside of each bread slice (both outsides total 2 tbs) so the buttered sides will be grilled.

Place the sandwich buttered-side down in the pan. Immediately lower heat to medium-low. Use a spatula to press down gently and cook for 3–4 minutes until the bottom is golden brown and the cheese begins to melt.

Spread the remaining butter (if any) on the top slice if not already buttered, then flip the sandwich carefully. Cook another 3–4 minutes, pressing gently, until the second side is golden and the cheese is fully melted. If the bread is browning too quickly before the cheese melts, reduce heat to low and cover the pan with a lid for 1–2 minutes to trap heat and encourage melting.

Remove sandwich from the pan and let rest 1 minute. Slice in half on the diagonal for serving.

Sprinkle a light pinch of coarse sea salt and freshly ground black pepper over the cut sandwich halves, if desired.

Serve immediately while hot, with any leftover smoked honey peach jam on the side for dipping.