Peach Sandwiches Food

PEACH BASIL GRILLED CHEESE

Steps:

• Butter the two slices of sourdough bread on one side.
• Heat a medium skillet over medium heat. Once hot, add one slice of bread to the skillet, buttered side down.
• Drizzle honey on top of the bread.
• Top with brie slices, then gruyere slices.
• Arrange peach slices on top of the cheese, then sprinkle with fresh basil. Top with the other slice of bread, buttered side up.
• Once the bottom slice is golden brown, after approximately 2 to 3 minutes, carefully flip the sandwich.
• Cook on the other side until toasted and golden brown, and the cheese is melted and gooey.
• Slice in half, and serve immediately.

BACON-PEACH SANDWICHES

Steps:

• Mix dressing and Sriracha sauce until blended; spread onto toast slices.
• Fill with remaining ingredients to make 2 sandwiches.

PEACH SANDWICHES

Steps:

• Spread 2 of the bread slices with cream cheese spread; top with peaches.
• Spread remaining 2 bread slices with jam. Place, jam-sides down, over peaches to make two sandwiches.

BACON, PEACH AND ARUGULA SANDWICHES

Steps:

• Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half. While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini food processor (or finely chop the basil and whisk with the other ingredients) until smooth. Add the mayonnaise and pulse until just combined. Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices; top with the remaining bread slices. Serve with cornichons.

GINGER PEACH ICE CREAM SANDWICHES

Steps:

• Set up grill for indirect cooking over medium heat (no heat source directly under cookies).
• Soften ice cream on the counter for 10 minutes. Scoop large balls of ice cream onto a parchment-lined baking sheet, spacing about 3 inches apart. Top the scoops with another piece of parchment. Gently flatten the scoops into 2-inch disks about 1-inch thick. Put the baking sheet in the freezer to harden while making the cookies.
• In a mixing bowl, combine rest of the ingredients. Stir to form dough. Drop by rounded tablespoons onto foil baking sheet. Place foil baking sheet on another foil baking sheet (for stability and insulation) and set on grill away from heat. Cover grill and cook 12 to 16 minutes or until just baked and browned.
• Remove from grill and let cool to room temperature.
• Sandwich the ice cream disk between to cookies and wrap in parchment or waxed paper until ready to serve.
• INDOOR: Preheat oven to 375 degrees F. Prepare cookies as directed and drop onto an ungreased cookie sheet. Bake in preheated oven for 10 to 14 minutes. Cool for 1 minute on cookie sheet before transferring to wire rack. Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed.

TOASTED PEACH SANDWICH

Steps:

• Slather 1 side of each bread slice with cream cheese.
• On 2 bread slices, arrange peaches accordion style; sprinkle peaches with sugar and nutmeg.
• Close up the sandwiches.
• Spread butter on 1 side of the bread.
• Put butter side down in medium-hot frying pan.
• Carefully butter top bread slices.
• Toast on each side until bread is golden brown, 3-4 minutes per side.
• Serve sprinkled with powdered sugar if desired.

CHICKEN SALAD AND PEACH SANDWICH

Steps:

• Mix together the chicken, celery, onion, almonds and mayonnaise in a small bowl.
• Spoon mixture onto 2 slices of the bread.
• Top chicken mixture with the sliced peaches.
• Top peaches with a slice of bread.