If you know me, you know there are few things I love more than a really good sandwich. This one came together completely on a whim with whatever I had in my fridge, and it may have just become my new favorite weeknight dinner.
Grilled sourdough, juicy summer peaches, heirloom tomatoes, creamy mozzarella, and lots of fresh basil — finished with flaky salt and a drizzle of Mike’s Hot Honey. It’s sweet, salty, creamy, a little spicy, and exactly the kind of simple summer meal I love.
Ingredients
Makes 1 sandwich
- 2 slices sourdough bread
- 1 ripe peach, thinly sliced
- 1 small heirloom tomato, sliced
- Fresh mozzarella, sliced
- Handful of fresh basil leaves
- Olive oil or butter, for grilling
- Flaky salt, to taste
- Mike’s Hot Honey, for drizzling
Instructions
- Lightly brush the outside of each slice of sourdough with olive oil or spread with a little butter.
- Layer the mozzarella, peach slices, heirloom tomato, and fresh basil between the slices of bread. Sprinkle with a little flaky salt.
- Heat a skillet over medium-low heat. Add the sandwich and cook until the bottom is golden and crisp, about 3–4 minutes.
- Carefully flip and continue cooking until the second side is golden and the mozzarella is soft and melty.
- Transfer to a cutting board and let it sit for a minute before slicing.
- Finish with a generous drizzle of Mike’s Hot Honey and another little pinch of flaky salt.
A Few Notes
Make this while peaches and tomatoes are at their peak — the better the produce, the better the sandwich. Burrata would also be incredible in place of the mozzarella, and you can swap the hot honey for regular honey if you don’t want the heat.
And definitely don’t skip the basil. It pulls the whole thing together.
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