The sweetness of peaches and figs pairs with cheddar, fontina and truffle cheese in this mouth-watering Three Cheese, Peach and Fig Grilled Cheese.
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Back in May, a friend took a to a restaurant called Shore in St. Armand’s (Sarasota, Florida). On the menu, they have a Parmesan Crusted Grilled Cheese with Tomato Soup. I couldn’t have it because they didn’t have gluten free bread. As a grilled cheese enthusiast, I took notice….and made a mental note.
I’ve been wanting to try a three cheese grilled cheese, so yesterday I made sure to get three different kinds of cheese. Their recipe called for fontina, gouda and cheddar. I decided to go for fontina, cheddar and truffle cheeses.
I also had some peaches and figs. I’ve use fruit in grilled cheeses before … like this Blueberry Balsamic and Brie Grilled Panini or this Roasted Strawberry Cheddar and Chocolate Grilled Panini or a Raspberry Balsamic and Spinach Grilled Cheese. So why not peaches and figs!
- 1 Tablespoon unsalted butter, room temperature
- 1 Tablespoon mayonnaise (I use Just Mayo)
- 1 peach, sliced thin
- 2-3 figs, sliced thin
- 4 slices gluten free bread
- 4 slices cheddar cheese
- 4 slices Fontina cheese
- 4 slices Truffle cheese
- Turn Griddler knob to panini. While it is heating up. Mix butter and mayo in a small bowl. Smear one side of each bread slice with butter-mayo mixture (Note 1). Place bread slices buttered side up on plate.
- Place 1 slice of bread on the Grillder. Top with one layer cheese. Place peach slices next. Top with next cheese. Place fig slices down. Top with last layer of cheese. Place other slice of bread on top. Repeat for second sandwich.
- Close Griddler lid. Cook 3-5 minutes, or until golden brown. Check them to see if they are done to your liking. You may need another 1-2 minutes on second side.
1. I always had problems with grilled cheese. The outside would burn before the inside was melted. Then I learned that mayonnaise has a higher smoke point that butter. By mixing the two, solves the biggest challenge of grilled cheese: how to get the insides to heat through before the outside blackens.
Serve and enjoy!
If you try this recipe, let me know what you think.
Items used in this recipe: