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.

Servings |
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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
Ingredients
Peachy Grilled Cheese and Bacon Sandwhiches
Honey Dipping Sauce
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Instructions
The Prep
- In a skillet on medium heat, place the bacon and cook until crispy. Drain, cool before crumbling. Set aside.
- In a small bowl, place the thinly sliced peaches and chiffonade the basil and set aside.
Honey Dipping Sauce
- 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.
- In a small bowl, add the cold water and cornstarch to make a “slurry”. Slowly pour slurry into the pan. Stir constantly until thickened.
- Once thickened, remove from heat and let cool.
To Assemble
- 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.
- Cook on both sides until golden brown.
- Cut sandwich in quarters dipping sauce on the side or drizzle on top. Enjoy!