Okay, can we just take a moment to appreciate how grilled cheese sandwiches manage to be the ultimate comfort food and summer delight rolled into one? Now, imagine that ooey-gooey brie melting beautifully alongside slices of juicy, sun-ripened peaches—sounds like a dream, right? This sandwich hits that perfect sweet-and-savory note that’s begging for a summer picnic or a quick, feel-good lunch. And trust me, once you try this combo, you’ll wonder how you ever ate a grilled cheese without peaches before. Plus, it’s ridiculously easy and smells amazing while it cooks—hello, buttery crust and warm fruit aroma! I’m so excited to share this twist on a classic that’s honestly one of my new summer favorites.
Quick Facts
Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Ingredients
For the Main Dish:
4 slices of sturdy sandwich bread (sourdough works great!)
6 oz creamy Brie cheese, sliced or torn into pieces
1 large ripe peach, thinly sliced
2 tbsp unsalted butter, softened
1 tsp honey (optional, for a touch of extra sweetness)
Fresh basil leaves (about 6 leaves, optional but highly recommended)
Pinch of salt and black pepper
How I Make It
Step 1:
Start by prepping your bread: spread about 1 tbsp of softened butter evenly on one side of each slice. This will help you get that golden, crispy exterior that’s so key for grilled cheese magic.
Step 2:
Next, flip the bread over so the buttered side is down. Layer on the creamy brie, making sure it’s evenly distributed because every bite should have melty cheese. Then, arrange your thinly sliced peaches over the brie, sprinkle with a little salt and pepper, and add fresh basil leaves if you’re using them. Drizzle with a tiny bit of honey for subtle sweetness—this step is optional but really elevates the flavors!
Step 3:
Top with the remaining bread slices, butter side facing out. Now, it’s ready for the skillet!
Step 4:
Heat a non-stick skillet over medium-low heat. Once warm, carefully place one sandwich in the pan. Cook gently for about 3-4 minutes until the bread turns golden and crisp. Don’t rush this part—it’s worth the patience to get that perfect toasty crust.
Step 5:
Flip the sandwich carefully and cook the other side for another 3-4 minutes, pressing down lightly with a spatula to encourage even melting. You’ll know it’s done when the brie is gooey and the peaches have softened just a bit.
Step 6:
Remove from the skillet, let it rest for a minute (if you can wait!), then slice and serve warm to enjoy that melty, fruity goodness at its best.
Variations & Tips
Try swapping brie for goat cheese or mozzarella if you want a different creamy texture.
Add a handful of arugula for a peppery bite under the cheese before grilling.
If peaches aren’t in season, pears or nectarines make great alternatives.
Use a panini press for a faster, evenly toasted sandwich.
Brush the bread with olive oil instead of butter for a dairy-free option with a slightly different flavor.
For an herby twist, sprinkle some thyme or rosemary with the peaches before grilling.
How I Like to Serve It
This grilled cheese shines best when paired with a crisp green salad tossed in lemon vinaigrette—keeps things light and fresh. It’s also fabulous at a summer brunch alongside chilled white wine or sparkling lemonade. For a cozy night in, serve it with a bowl of tomato basil soup for that classic comfort combo with a seasonal twist.
Notes
Store leftovers wrapped tightly in foil and refrigerate for up to 2 days. Reheat gently in a skillet or toaster oven to maintain the crispy crust.
If your brie is super thick-rinded, you can trim some rind off, but I like to keep it on for that beautiful melting texture and flavor.
Closing: This sandwich never fails to bring that perfect balance of sweet, creamy, and toasty—it’s like summer in every bite.
