Makes 2 Sandwiches
For the Peach Bruschetta:
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- Ground cayenne pepper to taste
- 2 peaches, pits removed and rough chopped
- 1 clove garlic, smashed, peeled, and minced
- 1/4 cup fresh basil leaves, rough chopped
For the Grilled Cheese:
- 4 slices whole wheat bread
- 3 ounces Great Midwest® Chipotle Cheddar cheese, sliced thin
- 2 tablespoons butter
- 1/2 cup spinach leaves, rinsed and dried
In a small mixing bowl, whisk together the olive oil, lemon juice, garlic, sea salt, black and cayenne peppers. Gently toss in the peaches and basil. Set aside while you prepare the grilled cheese.
Heat a large skillet with a well-fitting lid over medium-high heat. Melt 1 tablespoon butter in the pan, and then arrange all four slices of bread in the pan. Fry for 1 minute, and flip. Add the remaining tablespoon of butter to the pan and arrange the cheese slices on each piece of bread. Edge heat down to medium and cover. Cook for 2–3 minutes, or until the cheese has melted nicely.
Remove the four bread slices to a plate. Divide the spinach between two of the slices and then spoon on 3 tablespoons of the bruschetta. Cover each one with one of the remaining slices. Cut each sandwich in half and serve immediately.
“Good cheese and good bread, paired with fresh fruits and vegetables, equal a near-instant, kid-friendly dinner. I came up with an easy grilled cheese recipe that showcases the rich and interesting flavor of Great Midwest’s Chipotle Cheddar beautifully, playing the smoky, rich Chipotle Cheddar with sweet summer peaches and garden fresh basil.” - Elizabeth Stark, Brooklyn Supper