Chef Sarah Miller - Brunch Specialist
👨‍🍳 Brunch Specialist

Recipe by Mitchell

🎓 Pastry Chef ⏰ Cafe Owner 🍽️ Farm-to-Table Advocate

❤️ My Recipe Story

"I first had a version of this sandwich at a small vineyard in Provence. The combination of ripe summer fruit with earthy, creamy cheese was a revelation. I recreated it at home using sturdy sourdough to hold all that melted goodness."

Sarah specializes in elevating simple lunch staples into gourmet experiences. With a background in French pastry, she focuses on texture and the balance of sweet and savory notes.

View All Mitchell's Recipes →
Close-up of a golden brown grilled cheese sandwich with melted brie, peaches, and honey dripping down the side

Balancing Sweet and Savory

The magic of this sandwich lies in the contrast. The saltiness of the butter and cheese cuts through the sweetness of the honey and peaches. Using flaky sea salt at the very end is non-negotiable—it provides that final pop of texture and salinity.

Choice of bread is critical here. Because Brie and peaches are soft ingredients, you need a bread with structural integrity. Thick-cut artisan sourdough or a rustic country loaf provides the necessary crunch and chew to support the filling.

💡 Professional Tip

Cook on medium-low heat! Brie melts quickly, but you want the heat to penetrate through the fruit without burning the bread. Low and slow ensures a crispy exterior and a gooey interior.

Frequently Asked Questions

No, the rind is edible and adds an earthy flavor. However, if you prefer a strictly creamy texture without the 'bloom' taste, you can trim it off before slicing.

Yes, but drain them very thoroughly and pat them dry. Fresh peaches are preferred for their texture, but canned works well in winter.

Camembert is very similar to Brie. For a sharper taste, try a white cheddar mixed with fontina. Goat cheese is also delicious if you prefer something tangier.

Not if you use salted butter and don't skip the sea salt. The thyme also adds a savory, herbal note that grounds the sweetness.

Absolutely. Thinly sliced apples, pears, or even figs work beautifully with Brie and honey.

A fresh arugula salad with a balsamic vinaigrette is the perfect side. The peppery greens cut through the richness of the cheese.

Yes. Butter the bread, assemble, and air fry at 370°F for about 6-8 minutes, flipping halfway through.

Place the cheese against the bread on both sides, with the fruit in the middle. The cheese acts as a barrier protecting the bread from the fruit juices.

Recipe Troubleshooting Guide

✅

Cheese Leaking Out

Problem: Cheese melts out before bread is toasted

Solution: Don't overstuff the edges. Leave a small border. Also, ensure your pan isn't too cold; you want the bread to start toasting immediately.

✅

Burnt Bread, Cold Center

Problem: Outside is black, inside is solid

Solution: Your heat is too high. Lower the heat and cover the pan with a lid for the first 2 minutes to trap steam and help the cheese melt.

✅

Soggy Bottom

Problem: The bottom slice is wet

Prevention: The peaches released too much juice. Pat fruit dry before assembling, or sauté the peaches briefly in a separate pan to cook off moisture first.

✅

Bitter Taste

Problem: Sandwich tastes slightly bitter

Recovery: This usually comes from burnt butter or the Brie rind. Wipe the pan between batches if the butter burns, or trim the rind next time.

✅

Brie Not Melting

Problem: Cheese stays firm

Prevention: Make sure the Brie is at room temperature before assembling. Cold cheese takes much longer to melt.

✅

Flavor Adjustments

Too Sweet: Add a pinch of cayenne or chili flakes to the honey

Too Salty: Use unsalted butter and reduce the finishing salt

Bland: Add more fresh thyme or a smear of Dijon mustard inside

Ingredients for peach brie grilled cheese: sourdough slices, brie wedge, fresh peaches, honey jar, and thyme sprigs

Selecting the Fruit & Cheese

When choosing peaches, look for ones that are fragrant and slightly soft to the touch but not mushy. If they are rock hard, they won't soften enough inside the sandwich. Yellow peaches offer a classic tart-sweet flavor that stands up well to the rich cheese.

For the Brie, a double-cream variety is standard and works perfectly. Triple-cream is incredibly decadent but can become very oily when heated. If you want a bit more funk, look for an unpasteurized French Brie; for a milder taste, a domestic stabilized Brie is excellent.

Essential Ingredient Notes

  • Sourdough Bread: The acidity of sourdough cuts through the richness of the cheese. Ensure slices are about 3/4 inch thick.
  • Honey: Use a high-quality floral honey or even 'hot honey' (chili-infused) for an extra kick.
  • Fresh Thyme: Dried thyme can be used in a pinch, but fresh thyme provides a bright, floral aroma that dried herbs lack.
Golden brown sandwich in a skillet with cheese stretching out

The Art of the Grill

Achieving that perfect golden-brown crust requires patience and fat. While some people use mayonnaise on the outside of the bread, butter adds a flavor profile that complements the sweetness of this specific sandwich better.

Pressing the sandwich is key. You don't need a panini press, but using a heavy spatula to gently press down ensures the bread makes full contact with the pan and helps the ingredients meld together into a cohesive unit.

The Honey Drizzle

Don't put the honey *inside* the sandwich before cooking—it will become too runny and burn. Drizzle it over the top immediately after plating while the bread is hot.

Honey Peach & Brie Grilled Cheese

Prep 10 min
Cook 10 min
Serves 2 servings
Level Easy

📋 Ingredients

The Sandwich Build

  • 30ml honey
    For drizzling
  • Fresh thyme sprigs
    Essential aromatic
  • Flaky sea salt (Maldon)
    For texture and contrast
  • Cracked black pepper
    To taste

Toppings & Garnish

  • 4 slices sourdough bread
    Thick-cut is best
  • 170g Brie cheese
    Sliced, room temperature
  • 2 ripe peaches
    Pitted and sliced
  • 45g salted butter
    Softened, for grilling
  • 1 tbsp fresh thyme leaves
    Stripped from stems

Instructions

  1. Prepare Ingredients

    Slice the brie cheese and peaches. If the peaches are very juicy, pat them dry with a paper towel to prevent soggy bread.

  2. Assemble Sandwiches

    Layer half of the brie onto two slices of bread. Top with peach slices, a sprinkle of fresh thyme leaves, and black pepper. Top with remaining cheese and the second slice of bread.

  3. Butter the Bread

    Generously spread the softened butter on the outside of each sandwich slice. This ensures a golden, crispy crust.

  4. Grill the Sandwiches

    Heat a cast-iron skillet or griddle over medium-low heat. Place sandwiches in the pan and cook for 4-5 minutes per side, pressing down gently with a spatula, until the bread is golden brown and the cheese is oozing.

  5. Garnish and Serve

    Remove from pan and let cool for 1 minute. Drizzle generously with honey, sprinkle with flaky sea salt and fresh thyme sprigs. Slice in half and serve warm.

Recipe Notes & Tips

Make it Spicy

Swap regular honey for Hot Honey (chili-infused honey) to add a kick that pairs perfectly with the creamy Brie.

Bread Choice

If you don't like sourdough, a high-quality Brioche bread makes for an even more decadent, dessert-like version of this sandwich.

Add Crunch

For extra texture, add a handful of chopped walnuts or pecans inside the sandwich along with the peaches.