Alright, this is officially a themed week, and as you could have guessed it, the theme is (drum roll please), peaches!
In the past I have spent time planning out a few themed weeks, being very intentional about the recipes I used and what the theme would be. That intentionality and long-term planning was completely missing in the creation of this theme.
This pattern of peach recipes derived from my need to finish a case of peaches before they all went bad, resulting in peaches being incorporated into all parts of my diet. I loved it.
Try this delicious peach panini while the peaches are still fresh and rich! The combination of spice in the Dijon, with the obvious sweetness from the peaches and honey, melts together in a combination that is the best of both (sweet and salty) worlds.
So check back soon, because I have some more peach recipes that will have you thanking God for the summertime.
- 2 Tablespoons olive oil
- 1 large white onion, thinly sliced
- Sprinkle of brown sugar
- 8 bread slices*
- 4 teaspoons coarse-grained Dijon mustard
- Freshly ground pepper
- 4 (1-oz.) Fontina cheese slices
- 2 medium peaches, unpeeled and sliced
- 4 teaspoons honey
- 1 tablespoon extra virgin olive oil
- Heat one tablespoon of olive oil in a large pan. Once hot, add the onions and brown sugar, cooking over medium-low heat for roughly 30 minutes, stirring occasionally. Click here for a thorough explanation on how to caramelize onions!
- Heat one tablespoon of olive oil in a large frying pan, or if using a panini grill, brush with a thin layer of olive oil.
- Spread 1 teaspoon of mustard on 4* slices of bread and sprinkle with a desired amount of ground pepper.
- Layer the bread with sliced cheese, about 4-6 slices of peach (however many will easily lay on the read), and drizzle with honey.
- Top each sandwich with a remaining slice of bread, gently press together, and grill or fry as desired, over medium heat, until the cheese is melted and the bread golden brown.
Notes and Tips!:
- If using a panini grill, I suggest using a crisp bread such as Ciabata. If grilling on a frying pan or griddle, I suggest using a whole grain large loaf bread.
- If you’re someone who really likes a kick or is a big Dijon fan, I suggest spreading a little Dijon on both slices of bread (8 total), instead of only one slice per sandwich.
- Adapted from Southern Living, June 2012
- Like this sandwich? Check out these other delicious recipes from ‘A Rented Kitchen!’ Click the links below for the recipes!: