Peach, Arugula & Mozzarella Grilled Cheese

Or Peach Arugula Panini for the Fancy …

In honor of August – National Peach Month.

When National Peach Month rolled around, I fondly recalled a pregnancy favorite – Fruit, bread and cheese. And I will never turn down a grilled cheese (or pressed panini for the fancy foodies out there).

So here is my lunch-time creation – Peach, Arugula & Mozzarella Grilled Cheese. Enjoy, it is super yummy and satisfying!

Peach, Arugula & Mozzarella Grilled Cheese

Makes 1 Grilled Cheese

Ingredients:

Two slices of bread (I used an Italian Multigrain Bread)
1/4 Medium Peach,  sliced
1 1/2 oz (one thick slice) of your favorite Mozzarella Cheese (Brie would also be wonderful)
Handful of fresh arugula
Olive Oil, Salt & Pepper to taste

Directions:

Heat your non-stick pan (I use a crepe pan) to medium/low heat. (Or start-up your panini maker, heat to medium).

Sprinkle one side of each slice of bread with olive oil, place first slice of bread down olive oil side down on your pan.

Break up half of mozzarella on bread, top with peach slices, arugula and second half of mozzarella.

Sprinkle with salt and pepper to taste, top with second slice of bread, olive oil side up.

Press sandwich down with spatula to help the cheese melt and flip once cheese starts to melt and bottom slice of bread is medium brown. Press down bread again and remove from pan once second slice of bread is medium brown.

Once out of the pan, let rest for about 3 minutes, then slice in half and enjoy!

– Julia

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Peach, Arugula & Mozzarella Grilled Cheese

Yield: 1 Griled Cheese

Ingredients:

Two slices of bread (I used an Italian Multigrain Bread)
1/4 Medium Peach, sliced
1 1/2 oz (one thick slice) of your favorite Mozzarella Cheese (Brie would also be wonderful)
Handful of fresh arugula
Olive Oil, Salt & Pepper to taste

Directions:

Heat your non-stick pan (I use a crepe pan) to medium/low heat. (Or start-up your panini maker, heat to medium).

Sprinkle one side of each slice of bread with olive oil, place first slice of bread down olive oil side down on your pan.

Break up half of mozzarella on bread, top with peach slices, arugula and second half of mozzarella.

Sprinkle with salt and pepper to taste, top with second slice of bread, olive oil side up.

Press sandwich down with spatula to help the cheese melt and flip once cheese starts to melt and bottom slice of bread is medium brown. Press down bread again and remove from pan once second slice of bread is medium brown.

Once out of the pan, let rest for about 3 minutes, then slice in half and enjoy!

Julia Montgomery Stewart

Nicknamed “Julia Child” at a young age, our own Julia is most at home in the kitchen. Lately, she has combined her culinary talents with a new hobby—fitness and healthy living. As a result, her recipes reflect an intriguing balance between eating well without sacrificing flavor. Outside the home, Julia is a consummate event planner, and spent the first ten years of her career as a publicist before expanding her portfolio of talents with the launch of Live Pretty in 2010. Balancing the busy demands of career and family, Julia lives with her husband and daughter in Orlando, Florida. In addition to her work in marketing, she serves a number of community organizations and initiatives in Central Florida.

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