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Ingredients
  

  • 4 slices crusty whole grain sourdough bread
  • 6-8 slices thin drunken (or other hardegoat cheese or manchego
  • 2 large or 3 small peaches
  • 1/3 cup sauvignon blanc or other white wine
  • ½ tsp . olive oil for the pan plus more for drizzling
  • ½ tsp . balsamic vinegar
  • sea salt

Instructions
 

  • Slice up 1 large or 2 small peaches and simmer them in the wine on low heat until most of the liquid is evaporated. Set aside.
  • Slice the remaining peach. Heat a skillet on medium flame with ½ tsp. olive oil. Place sliced peaches in, drizzling with balsamic vinegar. Flip them after a few minutes, and allow them to brown and caramelize on one side. Remove from pan but keep on stove to keep warm.
  • Drizzle olive oil on two pieces of good bread and toss a few slices of drunken goat cheese on one peace. Smear the other piece with a few tablespoons of the wine-simmered peaches and put one loaded piece of bread on top of the other. Cook the sandwich on a skillet on medium heat, turning over every few minutes until the cheese is melted. Cover it with a top at intervals to encourage the melting process.
  • Serve the sandwich with the balsamic seared peaches on the side, or on top of the grilled cheese. OH EM GEE.You’re so seriously welcome.