Honey Peach Grilled Cheese

And while peaches are amazing in cobblers and crisps, I think they really shine in savory dishes too! This cheesy, gooey, sweet Honey Peach Grilled Cheese is THE summer upgrade you didn’t know your grilled cheese needed.

Melty mozzarella, fresh peach slices, herby basil, and sourdough bread layer together with hot honey for an unbeatable sandwich that’s sweet, salty, and slightly spicy. You’ve GOT to try this one!! 😋

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Easy Recipe for Honey Peach Grilled Cheese

I know grilled cheese usually makes an appearance with a bowl of tomato soup in the colder months, but they’re just too easy (and just too good) to skip in the summertime.

Adding fresh peaches gives this classic sandwich a seasonal twist and helps you make the most out of peach season. While fresh mozzarella might be a bit costly, it turns the humble grilled cheese into a serious celebration when you pair it with basil and fresh peaches!

If you don’t have room in your budget to splurge on fresh mozzarella, whatever shredded cheese you already have on hand in your cheese drawer will work just as well!

Honey Peach Grilled Cheese

- 1 fresh peach (cut in half and sliced thin, (6 oz. peach) $0.65)

- ¼ cup fresh basil ($0.89) - 6 oz. mozzarella ball ($2.74) - 4 slices sourdough bread ($0.71*)

- 2 Tbsp salted butter (room temperature, $0.24) - ¼ tsp chili flakes ($0.03)

- Gather your components. - Wash, halve, and slice peaches thinly, tear fresh basil into small pieces, and tear fresh mozzarella. - Butter all sides of the sourdough bread and set aside.

- Add chili flakes and sea salt to the honey and give it a quick stir with a spoon. - Assemble grilled cheese: spread hot honey on one side of the bread and layer the other side with mozzarella, sliced peaches, and torn basil.

I like to put a little bit of cheese on top so it melts on both sides and helps the sandwich stay together. - Put the sandwich together and transfer to a hot frying pan on medium-low heat until the cheese has melted in the middle and the sandwich is perfectly golden brown on both sides.

See how we calculate method costs here.

Nutrition Information

how to make Honey Peach Grilled Cheese step-by-step photos Gather all of your elements.

Prep the components: Wash, halve, and remove the pit from 1 peach. Now, slice your peach into thin slices.

Tear ¼ cup fresh basil leaves into smaller pieces and tear one 6 oz. ball of fresh mozzarella cheese, as shown in the photo above. Butter the bread: Spread both sides of 4 slices sourdough bread with 2 Tbsp room temperature salted butter total.

Make the hot honey: Pour 1 Tbsp honey into a small bowl and add ¼ tsp chili flakes and ⅛ tsp sea salt. Mix with a spoon to combine.

Make the grilled cheeses: Spread some hot honey onto one slice of sourdough. On a second slice of sourdough, top it with mozzarella, sliced peaches, and torn basil.

I as well like to add some of the mozzarella on top of the basil and peaches so it melts on both sides to help the sandwiches stay together. Repeat this step to assemble the second sandwich. Toast the sandwiches: Heat a frying pan over medium-low heat.

Once hot, add the sandwiches and cook until toasted on the first side. Now flip your honey peach grilled cheese sandwiches and cook on the second side until toasted and the cheese has melted in the middle.

Serving Suggestions

Serve this peach grilled cheese sandwich that said you like your grilled cheese best.

A side of your favorite chips or a simple salad always works, but some air fried French fries always go down a treat too! If you really want to lean into summer produce (or have an abundance of garden veggies like I do!), try a filling Summer lentil salad, or a light zucchini, corn, and toasted almond salad.

Storage & Reheating

These honey peach grilled cheese sandwiches are best enjoyed immediately, while the peaches and basil are still fresh and the cheese is all melted.

This recipe makes two whole sandwiches, so it’s really easy to scale up or down depending on how many you need. If you do happen to have leftovers, store them in an airtight container in the fridge for up to 1-2 days.

Reheat them gently on the stovetop to avoid over-toasting the bread.