Gourmet Grilled Cheese Sandwich with Cabot Clothbound Cheddar, Peaches, and Dijon Mustard on Sourdough Bread
Sourdough bread, caramelly aged cheddar, tart peaches, and a touch of Dijon mustard make this the perfect gourmet grilled cheese sandwich for grownups. I only spread Dijon on one slice of bread per sandwich or the mustard tends to take over the flavor, but if you really, really like mustard, feel free to add more. Makes two hearty sandwiches.
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Author Stephanie Stiavetti
4slicesof sourdough bread
Butterat room temperature
1yellow peachpeeled, pit removed, and sliced
1/4poundCabot Clothbound Cheddar cheesegrated
Spread butter on one side of each piece of sourdough bread and lay the slices butter-side down on a plate. For each sandwich, spread the un-buttered side of only one slice of bread with Dijon.
Cover just the mustard-spread slices of bread with a generous amount of shredded cheese, then follow with a layer of sliced peaches. Top each sandwich with another slice of bread, butter-side up.
Place the sandwich in a non-stick pan over medium heat. Cover with the lid and let them cook for 3 to 4 minutes, or until golden. Watch carefully - grilled cheese sandwiches go from golden to burnt in the blink of an eye!
Lower the heat to medium and very carefully flip the sandwiches, making sure they does not fall apart while flipping. Cook for another 2 or 3 minutes, until the bread is golden brown and the cheese is melted. The second side will cook faster than the first, so keep an eye on it. Slice each sandwich in half and serve immediately.
Nutritional analysis is based on using approximately 2 tablespoons of butter.