I don’t talk about it on here a lot, but my husband is an incredible cook. Seriously. I have kind of taken over our kitchen because of my job, but the days that Nate takes over are kind of amazing. When we first started dating we would cook together constantly, and while the kitchen clean-up task has certainly brought about its share of arguments, we’re usually so full of good food that it almost doesn’t matter.
There was one point in time where Nate would make the most amazing sandwiches EVER, to the point that we were both considering opening a food truck before food trucks were even a thing. Nate was particularly stoked about it! So when it came time for me to make an incredible sandwich with some amazing Mezzetta products I immediately went straight to the sandwich genius himself.
Know what he told me to make? Nothing. He didn’t say a thing. So then sandwich time came around, I freaked out, and made this little beauty. And you know what? Nate’s the sandwich king in my book, but I just graduated to sandwich queen because DEAR ME this is one amazing little beauty!
There are a couple of things to note before we dive into this recipe, the first one being that using fresh herbs and a sweet, ripe freestone peach are kind of super important. The flavor from dried herbs just isn’t as great with the fresh fruit, although it still does taste good. Second, find some really great bread to use. I bought a loaf of fresh bread at my local farmer’s market and it was kind of amazing. Last, the heat you use should be medium low to make this as gooey and melty and great as you see here. Too hot will melt the cheese, but won’t warm the peach and red peppers all the way through before the bread gets too done.
All that to say, this is the quintessential summer sandwich. Creamy cheese, light herbs, sweet peaches, a little honey, and a teeny bit of spice and pepper from the Mezzetta Roasted Red Peppers and Red Hot Chili Pepper Everything Spread. Enjoy!
Grilled Herbed Goat Cheese, Fresh Peach + Roasted Red Pepper Sandwich
Makes 2 sandwiches
- 4 slices good quality sandwich bread
- 1 sweet, ripe freestone peach cut into sections
- 4 ounces plain goat cheese
- 1 tablespoon chopped basil
- 1 tablespoon chopped mint
- 1 tablespoon chopped parsley
- 2 Mezzetta roasted red bell peppers
- 2 teaspoons Mezzetta Red Hot Chili Pepper Everything Spread
- 2 tablespoons room temperature butter
- 2 tablespoons honey
Place a cold nonstick skillet on the stove top, then assemble the sandwich. You’ll be starting the sandwich on a cold skillet, but trust me here! Butter one side of each slice of bread with 1/2 tablespoon each of the room temperature butter. In a bowl mash together the goat cheese, basil, mint and parsley.
Build the sandwich on the cold skillet by layering one slice of bread (butter side down), half of the goat cheese, half of the peach, 1 roasted red bell pepper, 1 teaspoon of Red Hot Chili Pepper Everything Spread, and the second piece of bread (this one butter side up). Repeat for the second sandwich, then turn the burner on over medium low heat. Cook for about 4-5 minutes per side until the bread is golden brown and crisp, then flip and repeat. To serve, drizzle with honey and eat warm!
This is a sponsored conversation written by me on behalf of Mezzetta. The opinions and text are all mine.
