Peach and Pesto Grilled Cheese

Peach and Pesto Grilled Cheese SandwichIt’s the third Thursday of the month and regular readers of this blog know that means it’s time for the Improv Challenge.  For any of you stopping by for the first time, the Improv Challenge is a monthly cooking challenge that involves two ingredients and lots of imagination.  The bloggers who participate must use the month’s assigned ingredients in one new-to-their-blog dish.  This month, we are channeling our inner disco with Peaches and Herb.Peach and Pesto Grilled Cheese SandwichAt first, I thought I’d either make a fruit salsa using cilantro and peaches or else I’d opt for baking up some lavender peach cake.  In the end, however, a little jar of pesto on my shelf caught my eye.  After doing an internet search, I found that I am not the first to pair peaches and pesto.  It’s a popular pizza combination.   Who knew?Peach and Pesto Grilled Cheese SandwichI opted to make a few gluten free grilled cheese sandwiches using my favorite gf bread: Udi’s Whole Grain.  One of the sandwiches pictured has deli turkey and the other is meatless.  Both were beyond extraordinary.  I was sad when that batch of peaches was gone.  Lucky for me, one of my local grocery stores had peaches on sale yesterday for $.69/lb.  I have a bunch ripening in a paper sack and at least a couple are going to find themselves next to pesto again.Peach and Pesto Grilled Cheese Sandwich

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Peach and Pesto Grilled Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 2 sandwiches
  • 1 Tbsp cream cheese
  • 2 Tbsp prepared pesto sauce
  • 8 slices deli turkey (optional)
  • 1 ripe peach, sliced into 12 segments
  • 4 slices Havarti cheese
  • 4 slices bread
  • butter
  1. Combine the cream cheese and pesto sauce in a small bowl.
  2. Butter the outside of all four slices of bread.
  3. Place the two slices, butter side down into a skillet or griddle.
  4. Spread the top of those slices with the cream cheese-pesto mixture.
  5. Top the pesto with turkey (optional), peaches and then Havarti.
  6. Place the remaining slices of bread, butter sides up on top of the cheese.
  7. Heat the sandwiches over medium heat, flipping halfway through cooking to get a nice brown on both slices of bread.
  8. Be careful when turning over the sandwiches as the peaches are slippery.
Of course, just because I made these sandwiches gluten free does not mean that you cannot use regular bread!

If you would like to join us next month, the ingredients are vanilla and chocolate.  Just click on my Improv page above in the header for all of the details.

And now, let’s see what everyone else made this month:

16 thoughts on “Peach and Pesto Grilled Cheese

  1. Oooh, does this look terrific, Kristen…can’t beat a gooey grilled cheese. And had to giggle at the retro reference to Peaches and Herb 🙂

  2. Oh Kristen….I love how you think about grilled cheese sandwich. While nothing beats a plain grilled cheese….I’m always looking for ways to jazz them up. This is perfect! I bet those flavors are awesome together…..peaches and pesto …such a unique combo and a great quick meal for the summer! Thanks for such a fun challenge this month….even though I STILL have disco in my head! ;- }

  3. This is a creative idea. I would not have thought to add peaches to grilled cheese but why not? It looks good, sounds good and I want to find out that it tastes good. This will make a special lunch.

  4. I found this month’s Improv to be a true challenge. I’d NEVER thought to combine peaches with any sort of herb. Thanks for giving me the push I needed to truly try something new. I love the peach and pesto grilled cheese that you’ve come up with! Very creative!

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