• Grilled peach, Brie, and fresh basil sandwich

    Photo: Randy Graham, Valley Vegetarian

    This simple and tasty sandwich will help you get into the groove for outdoor grilling.

    ½ peach
    extra-virgin olive oil (for brushing peach prior to grilling)
    2 slices fresh whole grain bread
    2 tablespoons ghee (for outside of bread)
    2 ounces double cream Brie cheese (sliced)
    3 large leaves fresh basil
    1 tablespoon honey (to drizzle)

    Heat grill on medium-high heat.

    Cut peach in half and remove pit. Brush a little olive oil on one peach half and place cut side down on grill. Grill for 4 minutes and remove. Peel and then cut into ¼-inch thick slices. Set aside.

    Spread 1 tablespoon ghee on the outside of each slice of bread. Assemble sandwich by layering brie, peach slices, and basil. Drizzle with honey, and top with the remaining slice of bread, ghee side up.

    Place sandwich on grill, and grill for 2 minutes on each side or until cheese melts. Remove from grill and cut in half prior to serving.

    Note: This recipe makes one sandwich. To make two sandwiches, double the recipe. To make three, triple it, etc.

    • This looks amazing! I have a question for you… how do you put the brie on the sandwich? I always have trouble with this. Do you remove the rind? Cut the brie? Scoop it? What is the trick?

    • Debra – Good question. “How do you put Brie on the sandwich?” I put it on with a knife. Seriously, though…One trick is to wrap the round of Brie in plastic wrap and put it in the freezer for 20 – 25 minutes. Take it out just before making the sandwiches and work quickly to take the rind off before it begins to soften again and get all gooey on the knife. By the time you sit down to eat the sandwiches, the brie should have come back to room temp with all its natural tastiness – sans rind!

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