Peachy Grilled Cheese and Bacon Sandwhiches
Ingredients
Peachy Grilled Cheese and Bacon Sandwhiches
  • 2slices of baconcooked and crumbled
  • 4slices peachdrainedthinly cut
  • 4slices sourdough bread
  • 4tablespoon ricotta cheese
  • 2slice white cheddar cheese
  • 4 fresh basil leaveschiffonade
  • 2tablespoons of mayonnaise
  • ½cup Arugula
Honey Dipping Sauce
  • 2tablespoons honey
  • 1teaspoon orange Zest
  • 1tablespoon orange juice
  • ½teaspoon balsamic vinegar
  • 1tsp cornstarch
  • 2tablespoons cold water
  • ½teaspoon Salt
  • ¼teaspoon 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!