Not Tomato. Not Avocado: This Fruit Belongs On Your Next Grilled Cheese

Melty, gooey, and incredibly tasty, a classic grilled cheese is unquestionably hard to beat. There are plenty of one-ingredient upgrades for grilled cheese with more flavor and texture. Adding avocado is an easy way to give this childhood classic a creamy texture and richer flavor. Tomatoes, meanwhile, are a great choice if you're after a lighter, fresher twist. But if you're in the mood to try something different, there's one unexpected ingredient that can seriously boost the flavor: grilled peaches. 

This is probably one of the most creative ways to use up all those summer peaches that you have lying around in your kitchen. Although the combo might sound rather unusual at first, grilled peaches are, in fact, an excellent match for grilled cheese. Juicy, bright, and slightly tangy, peaches turn incredibly sweet on the grill. They also caramelize and develop a warm, smoky note that makes them even more flavorful. One reason this happens is that heat brings out their fruity lactones, the compounds that give peaches their signature fruity aroma. Meanwhile, grilling also exposes them to guaiacol, a phenolic compound associated with hints of smoke and char. 

Once paired with salty, savory cheese, the peaches' intensified sweetness and smoky depth create a deliciously balanced contrast with every bite. Although white cheddar is a natural fit, there are many other options to explore. Gruyère could bring a nutty depth that complements the peaches' freshness. Brie, meanwhile, is buttery and creamy. It will pair beautifully with the fruit's juiciness. Mozzarella is milder but works wonders if you're after that satisfying cheese pull. Blue cheeses and Greek feta also work amazingly with grilled peaches.

The first step to preparing the best grilled cheese with peaches is picking the right variety. Typically, you'll want to go for freestone peaches, where the pit separates easily from the flesh. They also tend to be bigger than clingstone varieties, which might come in handy when cutting them into neat slices for your grilled cheese. Elberta, O'Henry, and Redglobe are great options because they ripen later in the season and tend to be firmer and less juicy. This makes them ideal for the grill because they will hold their shape and won't turn mushy under high heat. 

Once you've settled on the peaches and sliced them evenly, it's time to start grilling. Brush them with some oil, and put the flesh directly against the grill. Cook them for around five minutes, or until they soften and develop a nice char. Keep in mind that a drizzle of hot honey while they cook can give your grilled peaches a spicy kick.

When the peaches are done, set them aside for a few minutes and move on to the bread. Sourdough is a top choice due to its crusty exterior and slight tang. Its chewy, sturdy texture will also keep it from getting soggy from the cheese and peaches. For the same reason, ciabatta works equally well. Ultimately, all that's left is to add the cheese and peach slices between the bread. Then simply cook the sandwich in a skillet or a panini press over medium-low heat. Once the bread becomes golden brown and the cheese turns gooey, it's ready to serve.