Today, my friends, I bring you two ooey-gooey variations on grilled cheese. Behind Door #1 we have a Peach Grilled Cheese with Mozzarella and Brie. Initially I was planning to do a caprese grilled cheese, but the peach festival had me still in the mood for peaches, and peaches and basil go well together, so I swapped out the tomatoes for peaches. And then I threw some brie into the mix, because when is brie not a good idea? And the second time I made it, I added a drizzle of lavender balsamic vinegar.
But after making the Peach Grilled Cheese twice, I was out of peaches, so I went searching the internets for ideas to use up the rest of the brie, mozzarella, and sourdough bread. Which brings us to the sandwich behind Door #2—Avocado and Tomato Grilled Cheese with Mozzarella and Brie. I actually liked this one better! The original recipe called for sundried tomatoes, which would have been lovely on this sandwich . . . but the sundried tomatoes in my fridge tasted a little past their prime, and I had a perfectly good fresh tomato on my counter, so that’s what I went with.
Both of these grilled cheese combinations were cheese-drippin’-down-your-chin good! The avocado one especially was very rich, and the peach one offered a lovely sweet vs. creamy contrast, though I wish I’d used more peaches because their flavor almost got lost. Red onion would probably be a great addition to either or both of these sandwiches. And if prosciutto was more my thing, I think it’d be a perfect addition as well.
Grilled Cheese, Two Ways
Yield: However many sandwiches you make
Avocado variation adapted from Serious Eats
Sourdough bread (or other bread of choice)
Olive oil spray
Balsamic vinegar or lavender balsamic vinegar (optional)
Fresh tomato or sundried tomatoes
Salt and pepper
Lightly spray one side of each slice of bread (what will be the outside of the sandwich) with olive oil. On the inside of the sandwich, arrange slices of brie on one slice of bread and slices of mozzarella on the other side.
Slice your peaches or your avocado and tomato, and layer them on top of the mozzarella. If desired, grill the peaches to get a bit of caramelization (I did this but don’t think it was necessary). If using fresh tomatoes, seed them so your sandwich doesn’t get too watery. Add a drizzle of balsamic or a sprinkling of salt and pepper.
Sprinkle thinly sliced basil over the top. Now, if you press the brie into the bread a bit, it’ll stay put while you flip that slice of bread over to place on top of the sandwich.
Preheat a skillet over medium-low heat. Carefully slide the sandwich into the skillet, and cook for a few minutes on each side, until the bread is nicely toasted and the cheeses are gooey. I usually cover it for half the cooking time to help the sandwich get warm throughout. Move the sandwich to a cutting board and carefully slice in half before serving.
- It would have felt weird to put measurements in a grilled cheese recipe, but just to give you an idea of some of the quantities: For each sandwich, I used less than half of a medium peach, just under half a regular (not hass) avocado, and about a third of a roma tomato. My bread slices were bigger than a slice of standard sandwich bread.
- For the cheeses, I bought a pretty small wedge of brie and a fist-sized ball of mozzarella (sorry I threw away the wrappers and transferred them to zip bags before thinking to write down how many ounces I bought of each cheese!). I've made three sandwiches and have enough brie for one more, and would have enough mozzarella for probably two more sandwiches if I hadn't nibbled so much of it.