Grilled Havarti with Bacon and PeachSometimes the school lunch marathon throws me for a loop.  No nut butters.  Make it healthy.  Ensure it’s not going to be wasted..  Grilled cheese is always a hit and you can even cut it into fingers and keep it warm in a thermos.  But how do you make it healthier?  And ensure it will be devoured.  1) Bacon.  2) Peaches.  The flavours combine beautifully and this is one lunch they won’t dare trade!  Using California Cling Peaches allows you to prep this sandwich at any time of the year and also helps you stick to your budget! The canned peaches also retain their flavour, colour and firmness when used in recipes – just check to make sure they say ‘Made in the USA’ on the can to ensure you’re getting the true California Cling Peaches.

Grilled Havarti with Bacon and Peach Sandwich

4 slices of your favourite sandwich bread, such as sourdough or Italian
4 tsp butter
4 thin slices Havarti cheese
4 crisp-cooked slices of smoked bacon
1 or 2 canned California Cling peach halves in fruit juice from concentrate or water, very thinly sliced and patted very dry (Cling peaches are available in slices, halves or diced and are packed in either light syrup, fruit juice or water.)

Prep: 5 min Cook: 8 min Total time: 15 min

Directions

1. Spread one side of each slice of bread with butter. Lay half the cheese on unbuttered side of two slices of bread. Top with bacon, a single layer of peach slices, then remaining cheese. Top with remaining bread slices, butter side up.
2. Heat a large frying pan over medium heat. Add sandwiches and cook until golden brown, 3 to 4 minutes a side. Serve diagonally sliced in half.
Makes 2 sandwiches.

The information and recipes were generously sponsored by California Cling Peaches.  As always, our opinions are our own.

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

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