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Peach and Bacon Grilled Cheese Sandwich Recipe
The humble grilled cheese has been the subject of recent culinary curiosity. The sandwich of our youth, now elevated to haute cuisine with careful selection of it's limited ingredient list.
At La Crema, we love the playful innovation found between the two slices of toasty goodness. And it's why we asked La Crema Chef, Tracey Shepos to create one-of-a-kind gourmet grilled cheeses to pair with our wines.
Before we dive in, here are our ground rules:
This grilled cheese creation features mild, delicate Crescenza cheese with smoked platter bacon and ripe peaches.
The name 'Crescenza' is derived from the Italian word 'stracca' which means 'tired' in English. It is called so as the cheese is made from the tired cows whose milk is used to make the cheese. It is said that the cows get tired by going up and coming down the alpine pastures and as a result, the cheese becomes richer in fats and more acidic in nature.
Pair with our Pinot Noir Rosé
- Each grilled cheese can consist of no more than 5 items
- Bread and cheese are the star.
- Meat and other fillings are there to enhance the harmony between the bread, cheese and wine. (We ain't making paninis here.)
Sweet, Soft and Smoky: The Peach and Bacon Grilled Cheese
This grilled cheese creation features mild, delicate Crescenza cheese with smoked platter bacon and ripe peaches.
The name 'Crescenza' is derived from the Italian word 'stracca' which means 'tired' in English. It is called so as the cheese is made from the tired cows whose milk is used to make the cheese. It is said that the cows get tired by going up and coming down the alpine pastures and as a result, the cheese becomes richer in fats and more acidic in nature.
Pair with our Pinot Noir Rosé
Peach and Bacon Grilled Cheese
Serves: 1
Ingredients
- 2 Slices crusty Artisan bread (we used Ciabatta)
- 3-4 oz. of Crescenza cheese
- 2 Strips thick-sliced smoked bacon (cooked)
- 1 Ripe peach, sliced and coarsely chopped/mashed. (Think of the consistency of a chunky marmalade)
- Butter or oil for grilling
Instructions
- Layer sandwich with Crescenza cheese, bacon, peaches and another layer of Crescenza cheese.
- Heat oil or butter in pan or griddle over medium-low heat.
- Place sandwich in pan and cook for 3-5 minutes, turning often to ensure the bread doesn’t burn. If the bread is cooking too fast, reduce the heat so the cheese has time to melt.
- Remove from pan, cut in half and enjoy!
Tips for Perfect Grilled Cheese Every Time
Achieving the perfect grilled cheese involves a few simple steps, but the results are truly worth the effort.- To get that golden-brown crust without burning the bread or under-melting the cheese, the key is to control the pan temperature. Start by heating your pan or griddle over medium-low heat. Cooking on too high a heat can lead to a burned exterior and unmelted cheese in the middle. Slow and steady is your friend here!
- Next, choose the right bread. Crusty, sturdy breads like sourdough, ciabatta, or a good artisanal loaf are ideal for grilling, as they hold up well to the heat and provide a satisfying crunch. For the best texture, spread butter or oil on the outside of the bread instead of putting it directly in the pan. Butter will give the sandwich a rich, golden finish, while oil can create a slightly crispier texture. A combination of both is another option for an extra-crispy crust. And don’t forget the cheese—make sure it’s sliced thinly or shredded to ensure it melts evenly and quickly.
- Finally, patience is essential: cook each side for 3-5 minutes, flipping carefully to keep the crust intact. With these tips, you’ll be able to make a perfectly grilled cheese every time!
