Grilled Peach Panini

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.

Print Recipe

Prep Time: 10

Cook Time: 8

Total Time: 25

Servings: sandwiches

Calories: 929kcal

Author: Meiko Temple

Ingredients

Panini

4 slices sourdough or crusty artisan bread
4 tablespoons pesto
3 oz Brie cheese sliced
1 large peach pitted & thinly sliced
1½ teaspoons aged balsamic vinegar divided
4 tablespoons unsalted butter room temperature
nonstick cooking spray

Arugula Peach Salad

1 large peach pitted & cut into ½-inch wedges
8 oz arugula
olive oil for drizzling
aged balsamic vinegar for drizzling

Instructions

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!

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Nutrition

Equipment

Panini Press

Measuring Tools

Bowl Set

*Nutrition information is a rough estimate.

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