I wish I was the person that invented grilled cheese. To see a gap in the world of sandwiches and fill it with the ultimate gooey, melty heaven that is cheese between bread. I mean really, what a hero. But the best part of grilled cheese is that every time you make it, you can reinvent it. Different cheeses, different breads, fruit, vegetables, meat...it's like one of those math problems where you have to figure out how many possible outcomes you can get from a given set of things. Permutation? Combination? Ugh, get me back to a school. I have no idea.
But I do know that one combination is peaches, blackberries and fontina cheese and that is all I want to talk about now and forever.
While we are on the subject of brilliant inventions, allow me to hit you with some serious grilled cheese genius here. Again, nothing I can take credit for, but did you know that the secret to perfectly crispy, golden brown grilled cheese is mayo? Spreading the bread slices with mayo instead of butter opens the door to the easiest/tastiest grilled cheese situation you have ever found yourself in. Mayo has a higher smoke point than butter so it will not burn as quickly, which means there is less of a chance of having blackened bread and unmelted cheese. It also, obviously, spreads easier than butter. Never have I ever remembered to take butter out to soften before making a grilled cheese which usually leads to a torn up bread/angry butter knife throwing scenario. Mayo is ready to go and spreads like a dream. (I promise, this is not a mayo ad. I'm just really excited.) Smoke point and spreadability aside, the most important thing is how the mayo transforms the outside of the bread as it cooks. I have never seen such perfectly crispy, evenly golden brown results from any other method.
Now that we've got the technique down, lets talk about this sandwich. Perfectly ripe peaches, mashed up blackberries and all of their tangy, sweet juice and loads of fontina cheese. All melted between two slices of bread (preferably sourdough). It's summer meets grilled cheese and I couldn't be happier about it. If you have an abundance of any other stone fruit (nectarines etc.) or any other berries, I can only imagine good things happening if you added them into the mix. As long as you properly mayo, nothing can go wrong.
Blackberry and Peach Grilled Cheese
Note: I used fontina cheese because I love it forever but you can use any cheese you want in this. White cheddar would be really good. Or something more creamy like brie. It's hard to go wrong when it comes to gooey melted cheese between bread.
Makes 4 sandwiches
| Ingredients |
- 2 peaches, sliced
- 6 oz. blackberries
- 8 oz. fontina cheese, grated
- 8 slices sourdough bread
- 1/4 cup mayonnaise
| Instructions |
- Place blackberries in a small bowl. Mash with with the back of a fork until broken down into small bits.
- Spread 4 slices of bread with mayo. Place slices mayo side down and top with half of the cheese. Add mashed blackberries and spread to the edges. Arrange sliced peaches on top of the blackberries. Top with the remaining cheese. Top each sandwich with the remaining bread slices and spread mayo on the top of each.
- Heat a large skillet over medium-low heat. Add the sandwiches and cook until golden brown and melty, about 3 minutes per side.