Craving a grilled cheese that’s more than just a sad slice of cheddar between two lonely pieces of bread? This Peach and Brie Grilled Cheese is here to elevate your lunch game and show your taste buds a good time! It’s sweet, savory, and totally worthy of the homemade Japanese Milk Bread I just made recently. And if you haven’t made that yet, this is the perfect excuse!
Peach and Brie Grilled Cheese
So, I recently made a batch of Japanese Milk Bread, and as any self-respecting bread lover would do, I asked myself, “What can I do with this fluffy cloud of carb perfection?” The answer, my friends, was as clear as melted cheese on a hot skillet: grilled cheese. But not just any grilled cheese—a Peach and Brie Grilled Cheese that takes this comfort food classic to a whole new level of fancy.
If you haven’t tried making Japanese Milk Bread yet, now’s your chance! This is the perfect recipe to show off its soft, pillowy texture. And if you have already made it, well, let’s just say your bread deserves this next-level treatment.
Imagine that homemade loaf cradling creamy Brie, ripe peaches, and a hint of Thai sweet chili sauce. The result? A grilled cheese that’s sweet, savory, a little bit spicy, and absolutely mouthwatering. Plus, using seasonal peaches and a sustainable bread recipe means you’re indulging in a treat that’s good for your taste buds and the planet. Win-win!
Why This Recipe Works
This Peach and Brie Grilled Cheese hits all the right notes. The Japanese Milk Bread serves as the perfect base with its soft, tender crumb that crisps up beautifully on the outside while staying pillowy inside. Brie cheese, with its creamy texture and subtle earthiness, melts into gooey perfection.
The fresh, juicy peach slices add a layer of sweetness that’s balanced by the slight kick from the Thai sweet chili sauce. And let’s not forget the caramelized onion slices that bring a depth of flavor, making every bite an explosion of taste and texture.
What makes this sandwich even better is that it’s not just delicious—it’s sustainable. By choosing in-season peaches and making your own bread, you’re reducing your environmental footprint and supporting local farmers. Plus, who knew that eating responsibly could taste this good?
Tips for Making Peach and Brie Grilled Cheese
1. Use Cold Brie: Cutting Brie when it’s warm is like trying to slice up a cloud. For clean, easy-to-handle slices, make sure your Brie is cold and firm. This will also help prevent the cheese from oozing out too much during cooking.
2. Go for Ripe, Local Peaches: Since we’re all about sustainable cooking here, choose ripe, locally sourced peaches that are in season. They should be fragrant and give slightly when you press them, but not so soft that they turn to mush.
3. Control the Chili Sauce: This isn’t a challenge to see how much you can handle. A thin layer of Thai sweet chili sauce is all you need to add a subtle heat and sweetness without overpowering the other flavors.
4. Low and Slow: Cook your grilled cheese on medium-low heat. It’s tempting to crank up the heat, but trust me, patience will reward you with a perfectly golden, crispy exterior and a fully melted, gooey interior.
5. Don’t Forget to Press: Use a spatula or a sandwich press to gently press down on your sandwich while it’s cooking. This helps ensure that everything melds together nicely and the cheese gets that perfect melt.
How to Make Peach and Brie Grilled Cheese
- 5 1/2 tablespoons butter, at room temperature
- 8 slices soft, pillowy white bread
- 1/2 cup Thai sweet chili sauce, plus more for dipping
- 1/2 red onion, thinly sliced
- 8 ounces cold Brie cheese, cut into 4 equal pieces
- 1 juicy ripe peach, pitted and thinly sliced
- Kosher salt
Step 3: Heat a large skillet or griddle over medium-low heat for 2 to 3 minutes.
Step 4: Add 2 of the sandwiches to the skillet and cook until the underside is golden and toasty and the cheese begins to melt, pressing down with a spatula or a sandwich press, 2 to 3 minutes. Flip the sandwiches and cook until the cheese melts and the underside is deep golden brown, another 2 to 3 minutes.
Step 5: Wipe any burnt bits out of the pan with a paper towel and repeat with the remaining sandwiches.
Brie-lieve in the Power of Grilled Cheese
There you have it—a grilled cheese that’s more than just a snack, it’s an experience. The combination of creamy Brie, sweet peaches, and a hint of chili heat all wrapped up in the fluffiest Japanese Milk Bread is what makes this sandwich truly unforgettable. It’s fancy enough to impress your friends but comforting enough to indulge in on your own. And the best part? By using in-season and locally sourced ingredients, you’re treating yourself while also being kind to the environment.
Recipe courtesy of Hungry for More.
Peach and Brie Grilled Cheese
Ingredients
5 1/2 tablespoons butter, at room temperature
8 slices soft, pillowy white bread
1/2 cup Thai sweet chili sauce, plus more for dipping
1/2 red onion, thinly sliced
8 ounces cold Brie cheese, cut into 4 equal pieces
1 juicy ripe peach, pitted and thinly sliced
Kosher salt
Instructions
Spread one side of each slice of bread with about 2 teaspoons of the softened butter.
Arrange the bread, butter-side down, on a piece of parchment paper or a baking sheet. Spread 1 tablespoon of the Thai chili sauce on the unbuttered sides.
Layer 4 slices of the bread with some onion slices, a piece of Brie, and a few peach slices. Season with salt. Set the other slices of bread, butter-side up, over the bottoms.
Heat a large skillet or griddle over medium-low heat for 2 to 3 minutes.
Add 2 of the sandwiches to the skillet and cook until the underside is golden and toasty and the cheese begins to melt, pressing down with a spatula or a sandwich press, 2 to 3 minutes. Flip the sandwiches and cook until the cheese melts and the underside is deep golden brown, another 2 to 3 minutes.
Wipe any burnt bits out of the pan with a paper towel and repeat with the remaining sandwiches.
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Nutrition Facts
Calories
549.31
Fat
33.41 g
Sat. Fat
20.19 g
Carbs
45.69 g
Fiber
2.14 g
Net carbs
43.55 g
Sugar
21.89 g
Protein
17.41 g
Sodium
1091.55 mg
Cholesterol
98.09 mg
