Grilled Cheese with Balsamic Peach Salsa and Spinach

Grilled Cheese with Balsamic Peach Salsa and Spinach

These quick sandwiches are a great way to spotlight one of fall’s tastiest seasonal fruits: peaches! Sweet, savory and surprisingly affordable, this quick dish is sure to please. This recipe comes to us from our friends at the Natural Gourmet Institute and appears in their free e-cookbook, $5 Dollar Dinners.

Cooking Tip of the Week: If you’ll eat your peaches the same day you buy them, look for soft, fragrant peaches but if you’ll store them for a few days, look for firmer peaches with less fragrance – they’ll soften after a few days on the counter.

Food for Thought: Sour bread? Yes, please! On top of sourdough bread’s slightly tangy flavor, it’s actually a healthy choice compared to plain white bread. Just like with yogurt, the healthy microbes in sourdough eat up some of the bread’s sugar before it gets baked. Plus, the microbes release some of the vitamins and minerals from the flour so your body can absorb them better. Give it a try!

Family Dinner Conversation Starter: What would you do if you found $5 on the sidewalk? What if you found it in your classroom at school?

Directions:

To make peach salsa:

Adult: In a small saucepan, bring vinegar to a boil. Reduce heat to low and simmer until thickened, 7-10 minutes.

Together: Stir in molasses and 1/2 teaspoon pepper.

Adult: Preheat grill pan over medium heat.

Kid: Brush peaches with olive oil.

Adult: Grill for 2 minutes. Flip, brush cooked side with balsamic glaze, and cook for another 2 minutes. Remove from grill and brush the second side with glaze.

Together: Finely dice peaches when they are cool enough to handle, and toss with lemon juice, garlic, basil and remaining ½ teaspoon pepper.

To make sandwiches:

Adult: Heat a grill pan over medium-low heat, and brush with oil.

Together: Grill bread until golden brown, about 1 minute, flip and top each piece with cheese. Toast until cheese is melted.

Kid: Top 4 of the bread slices with peach salsa and spinach. Close with remaining 4 bread slices. Serve immediately.

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