Some nights call for comfort food, and nothing says comfort like grilled cheese.
I grew up eating the kind with American cheese, but nowadays, I like to try new combos. This peach/arugula/jalapeño/goat cheese version is at the top of my list.
I had the idea for the sandwich a few weeks ago when I was browsing the jam section at the grocery store. I saw a peach jalapeño variety, and immediately I knew that it belonged on a grilled cheese sandwich.
I almost chose mozzarella for the cheese, but I’m so happy that I didn’t. Goat cheese and this peach jalapeño jam are like Bert and Ernie, croissants and chocolate, Jackie O and JFK, and other famous couples throughout history: they’re made for each other.
The jam is slightly sweet and spicy, the arugula adds a little tang, the peaches are slightly caramelized and the cheese is creamy and soft. I’m tearing up a little just writing about it.
ANYWAY. Make this sandwich immediately. It takes almost no time, and the reward will far exceed any effort you put in.
Here’s a song to get you started.
Peach Jalapeño Grilled Cheese (from me, to you)
2 slices of bread (I used multigrain)
peach jalapeño preserves
a handful of arugula
1 peach, sliced thin
olive oil for the pan
Heat a little olive oil in a skillet over medium-low heat.
Meanwhile, assemble the sandwich. I have a very methodical way when it comes to sandwiches: I always put the cheese on first. Then I added preserves to each slice. Layer the peaches and arugula on one slice, and then top it with the other slice with cheese and preserves. Smush it down a little (for lack of a better word).
Carefully place the sandwich in the skillet and press down on the top with a spatula. Don’t press too hard; you don’t want the toppings to spill out.
Toast both sides of the sandwich until golden brown, flipping once. Enjoy while hot.