This is the perfect sandwich for those long summer days when peaches are at their ripest. Ooey, gooey Brie is paired with salty pesto and sweet peaches and sandwiched between two slices of crusty bread for a panini that’s truly unforgettable.
I’ve been avoiding carbs for a while now. According to my waistline, it hasn’t helped at all. So needless to say I’ve been missing sandwiches.
So I gave in and made this delicious grilled peach panini. You may be asking peaches on a panini really? My response, ABSOLUTELY!
With summer coming to a head the perfect way to enjoy peaches outside of a sweet dessert. Plus this panini is layered with creamy brie, pesto, and a healthy serving of aged balsamic vinaigrette. Each element of the panini is very different but they are very harmonious together.
Tasty Recipe Video:
Don’t have a panini press? No problem! You can prepare this as a grilled cheese using a skillet to brown each side and then throw it in the oven to continue to melt the cheese.
Once you try this Grilled Peach Panini Recipe you’ll be wondering why you haven’t already been eating peaches like this.
How can you tell if a peach is ripe?
The easiest way to know if a peach is ripe is to feel it. If it’s soft and bruises slightly easy, it’s ripe enough to cook and bake. You can also tell that a peach is ripe if it has a sweet aroma and has some dark yellow color.
Do peaches need to be ripe to grill?
When grilling peaches, it’s best to use newly ripe ones. Overly ripe peaches turn mushy when grilling. And who wants that.
Do you eat the white coating on brie?
The white coating on Brie is called the rind. Though it may not look like it, the rind is perfectly fine to eat. It even adds additional flavor to the cheese.
What is the difference between a panini and a grilled sandwich?
Honestly, the only real difference between this Panini and a grilled sandwich (besides those magical lines) is the panini pressed used. You can achieve the same delicious sandwich using a skillet, with some additional time in the oven to melt the cheese.
- 4 slices of sourdough or crusty artisan bread
- 4 tablespoons pesto
- 3 ounces Brie cheese sliced
- 1 large peach pitted and thinly sliced
- 1½ teaspoons aged balsamic vinegar divided
- 4 tablespoons unsalted butter room temperature
- Nonstick cooking spray for greasing
Arugula Peach Salad:
- 1 large peach pitted and cut into ½-inch wedges
- 8 ounces arugula
- Olive oil for drizzling
- Aged balsamic vinegar for drizzling
- Make the panini: Heat a panini press to high heat.
- Spread 1 tablespoon of pesto on each slice of bread. Layer 3–4 Brie slices, 4–5 peach slices, and a drizzle of aged balsamic on 2 slices of bread. Place the other slices of bread, pesto-side down, on top.
- Spread 1 tablespoon of butter on one side of each sandwich.
- Grease the panini press lightly with nonstick spray. Place a sandwich on the panini press, buttered-side down. Butter the top slice bread, then close the panini press. Cook until the cheese is melted, 2–3 minutes. Remove the panini from the press and repeat with the remaining sandwich.
- Make the salad: Arrange the peach wedges on the panini press and cook until grill marks appear, 2–3 minutes. Remove from the press.
- In a medium bowl, drizzle the arugula with olive oil and aged balsamic vinegar. Toss well. Add the grilled peaches.
- Serve the panini with the salad alongside. Enjoy!
*Nutrition information is a rough estimate.
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