Remember early last week when I pretended my name was Alex and had a truly terrible day? The one thing that pulled me out of it was making grilled cheese with peaches.
I ate a few of those sandwiches and instantly felt better.
Here’s the deal: food is my comfort. When my husband is away I’m responsible for adulting, but I also use that time to indulge. Instead of switching into real-life mode, I’m more likely to stay in pajamas, watch chick flicks, and snack late at night. That’s when I let my cravings guide me — sometimes a meat-free salad (rarely), other times a bacon-forward carbonara (much more likely).
Which is why I bought two pretzel loaves the weekend before he left. I knew they’d be useful for my solitary culinary experiments and comfort meals.
Side note: admire my summer tan. After several weekends of sun, I finally look a little less pasty. Not that it’s glamorous — just a less transparent version of myself — but I’ll take any payoff for sun time after months of being fair-skinned.
If you haven’t tried fruit in a grilled cheese, you should — especially on pretzel bread. The sweet peaches with smoky bacon and melty gouda mimic the chewy, salty satisfaction of a soft pretzel with all the gooey goodness of a classic grilled cheese. It’s an irresistible combination.
Peach, Bacon + Gouda Grilled Cheese Sliders on Pretzel Bread
Pin Recipe
Leave a Review »
Ingredients
- 2 pretzel baguettes, each sliced into 8 equal rounds
- 8 ounces gouda cheese, sliced into 16 squares
- 4 slices thick-cut bacon, cooked and cut into pieces
- 2 peaches, sliced
- 3-4 tablespoons butter
Instructions
-
Assemble sliders by placing a slice of gouda on a round of pretzel bread, top with bacon and peach slices, then add another slice of cheese to hold everything together. Heat a skillet or griddle over medium-low heat. Butter the outside of each sandwich and cook 4–5 minutes per side, until the bread is golden and the cheese is melted. Serve immediately.
-
You can substitute regular baguettes, a loaf of pretzel bread, or pretzel buns if preferred.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
Thanks — I appreciate you!
I’m calling this breakfast. It’s sweet, salty, and perfectly melty — the kind of treat that can turn a bad day into a good one.