Quick, easy, and so incredibly tasty. This Peach, Bacon, and Fontina Grilled Cheese is an ideal weeknight dinner, especially for all of you Olympics-obsessed people (myself included). When the clock strikes 7pm and prime time Olympic-watching hits, I can’t be spending my time in the kitchen. I need to be front and center on the couch! And when it’s midnight and I’m scolding myself for staying up so late to watch beach volleyball, I remember that this only happens once ever two years!
Before I get into the details of this amazing sammy, I have to talk about my very own awesomely bad wannabe-Olympic moment. But if you’re here for the food only, scroll down to the next pic! With all the diving on TV lately and my Olympic spirit in full force, I thought I’d revive my diving abilities during a family outing to the outdoor pool last weekend. I hadn’t set foot on a diving board in 20 years, mind you. But I thought it’d be fun to give those back dives, inwards, and somersaults a try again. I may have bragged a little to my husband about all the dives I used to do, plus I wanted to be the cool mom at the pool. When I finally found the motivation to make my way over to the diving board, I said to my husband, “Just watch. I’m totally going to bite it and do a belly flop.”
My plan was to simply warm up a couple times with an approach and jump. But on my first attempt walking down the board, I slipped while doing my approach. My butt landed on the end of the board, the board subsequently scraped me on the back, and on the way up, it bumped me on the head, pushing me into the pool…for good measure, ya know?
Aside from a few scratches on my back, I felt totally fine afterwards. It wasn’t until 24 hours following the slip that my neck started to tighten up to the point where I couldn’t move! The doctor confirmed that I was suffering from whiplash. It’s been 2 days now, and I’m feeling much better. The best thing to come out of this is the nightly laugh-til-we-cry giggle sessions with my husband as we watch all these amazingly talented athletes and then think about my epic diving fail.
Needless to say, with my diving injury (gosh, I feel so athletic saying that) and the Olympics consuming my evenings, this Peach, Fontina, and Bacon Grilled Cheese has been a major score for weeknight dinnertime! It takes about 15 minutes to prepare. And you can’t beat salty and crisp bacon, sweet peaches, and gooey cheese all smashed together between buttery, toasted wheat bread.
With peaches in their prime, you’ll want to find the sweetest and juiciest ones out there to balance out the saltiness of the bacon and cheese. I used fontina cheese for it’s creamy texture, and slightly nutty flavor. But feel free to use your favorite cheese instead. Provolone or swiss would be wonderful substitutes!
This summer-y grilled cheese is a sweet and salty weeknight sensation. With a cold one on the side, it’s the ultimate Olympic-watching meal. Give this Peach, Bacon, and Fontina Grilled Cheese a try as you soak up the last few days of the Rio Olympics!
Looking for more peach recipes? Check these out!
- 2 tablespoons butter
- 4 slices whole wheat bread
- 1 large peach, sliced thinly
- 4 slices bacon, cooked
- 2 ounces fontina cheese, divided
- Assemble the sandwich: Spread the butter on each bread slice. Lay out 2 slices of bread. Top each slice with ½ ounce of fontina cheese. Layer on the peach slices and 2 pieces of bacon. Then top with another ½ ounce of fontina cheese. Cover each sandwich with the other slice of bread.
- Cook and serve: Spray a large skillet or sauté pan with cooking spray and place over medium-high heat. Once heated, place the sandwiches in the pan, cooking for about 3 minutes on each side or until the bread is toasted to your liking and the cheese is melted.
- Slice each sandwich in half and serve.
Calories: 434.9 Fat: 23.8g Carb: 43.1g Fiber: 7.6g Protein: 18.9g Sugar 11.7g Sodium: 757.6mg