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Peachy Grilled Cheese and Bacon Sandwhiches

Home / Recipes / Peachy Grilled Cheese and Bacon Sandwhiches

Week of 03/04/2019 to 03/08/2019

Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.

Print Recipe
 Peachy Grilled Cheese and Bacon Sandwhiches
Course Side Dish, Snack
Servings
Ingredients
Peachy Grilled Cheese and Bacon Sandwhiches
  • 2 slices of bacon cooked and crumbled
  • 4 slices peachdrained thinly cut
  • 4 slices sourdough bread
  • 4 tablespoon ricotta cheese
  • 2 slice white cheddar cheese
  • 4 fresh basil leaves chiffonade
  • 2 tablespoons of mayonnaise
  • ½ cup Arugula
Honey Dipping Sauce
  • 2 tablespoons honey
  • 1 teaspoon orange Zest
  • 1 tablespoon orange juice
  • ½ teaspoon balsamic vinegar
  • 1 tsp cornstarch
  • 2 tablespoons cold water
  • ½ teaspoon Salt
  • ¼ teaspoon pepper
Course Side Dish, Snack
Servings
Ingredients
Peachy Grilled Cheese and Bacon Sandwhiches
  • 2 slices of bacon cooked and crumbled
  • 4 slices peachdrained thinly cut
  • 4 slices sourdough bread
  • 4 tablespoon ricotta cheese
  • 2 slice white cheddar cheese
  • 4 fresh basil leaves chiffonade
  • 2 tablespoons of mayonnaise
  • ½ cup Arugula
Honey Dipping Sauce
  • 2 tablespoons honey
  • 1 teaspoon orange Zest
  • 1 tablespoon orange juice
  • ½ teaspoon balsamic vinegar
  • 1 tsp cornstarch
  • 2 tablespoons cold water
  • ½ teaspoon Salt
  • ¼ teaspoon pepper
Instructions
The Prep
  1. In a skillet on medium heat, place the bacon and cook until crispy. Drain, cool before crumbling. Set aside.
  2. In a small bowl, place the thinly sliced peaches and chiffonade the basil and set aside.
Honey Dipping Sauce
  1. In a small non-stick pan. Drizzle the honey and add the orange zest, orange juice, salt, pepper and balsamic. Whisk until incorporated and bring to a simmer.
  2. In a small bowl, add the cold water and cornstarch to make a “slurry”. Slowly pour slurry into the pan. Stir constantly until thickened.
  3. Once thickened, remove from heat and let cool.
To Assemble
  1. Spread ricotta cheese on one side of the bread. Top with peach and basil, arugula, and a slice of cheddar cheese. Place the other slice of bread on top. Smear with mayonnaise and place smear side down in a non-stick pan or griddle. Repeat.
  2. Cook on both sides until golden brown.
  3. Cut sandwich in quarters dipping sauce on the side or drizzle on top. Enjoy!

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