Son Of A Peach Grilled Cheese Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

Toss the peach halves, cut-side up, with 1 tbsp olive oil, 2 tbsp brown sugar, 1 tsp lemon juice and a pinch of kosher salt so they are evenly coated.

Place the peaches cut-side up on the prepared sheet. Roast 14–18 minutes, until the flesh is tender and caramelized at the edges. Remove and let cool slightly, then slice each half into 3–4 wedges. Reserve any juices on the pan.

In a small saucepan over medium-low heat, combine 1 cup peach jam, 2 tbsp bourbon, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 2 tbsp hot water, 1 tsp smoked paprika, 1 tsp red pepper flakes, and 1 tsp salt.

Stir to combine, bring to a gentle simmer, and cook 4–6 minutes, stirring often, until slightly thickened and glossy. Taste and adjust salt or heat. Remove from heat and keep warm. (If you want a smoother sauce, whisk briskly or pulse briefly in a blender.)

Optional deglaze

If you reserved pan juices from the roasted peaches, add them to the sauce for extra peach flavor and simmer 1 minute to incorporate.

Lay out 4 slices of sourdough. Spread about 1 tbsp of the bourbon peach sauce on each slice (the sauce acts like a jam/mayo alternative and helps marry flavors).

Top the sauced slices with 2 oz (about 2 slices) pepperjack cheese each, dividing the 8 oz evenly among the four sandwiches. Tear the burrata into four portions (about 2 oz each) and place one portion on top of the pepperjack on each sandwich. The burrata will be creamy; try to keep the liquid inside the pockets.

Arrange 2 slices of cooked bacon over the burrata on each sandwich, then add 1 cup of fresh spinach leaves per sandwich (pile lightly so it wilts but doesn't make the sandwich soggy). Place 3–4 roasted peach wedges evenly over the spinach on each sandwich. Sprinkle about 1/2 tsp black pepper over each filling and add torn basil leaves if using.

Top each assembled stack with the remaining 4 slices of sourdough, butter the outside faces of each sandwich with 1 tbsp softened butter (pressing the butter into the bread for even coverage).

Grill on Stovetop

Heat a large skillet or griddle over medium-low to medium heat. Place one or two sandwiches in the pan (do not crowd). Cook 3–5 minutes per side, pressing gently with a spatula or a heavy pan, until the bread is golden brown and the cheeses have melted. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and help melt the cheese.

Finish and Serve

Remove sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half diagonally. Serve drizzled with an extra tablespoon of bourbon peach sauce per sandwich or serve sauce on the side for dipping.

Garnish with a few torn basil leaves and an extra crack of black pepper. If desired, serve with a small side salad or pickles to cut the richness.