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  • Writer's pictureKatheryn

Try this Crispy Prosciutto & Peach Grilled Cheese at Your Next Brunch

Updated: Aug 9, 2019

We love a good ol' fashioned grilled cheese, but how can we say no to crispy prosciutto and summer-ripe peaches?

Part of what makes this sandwich so interesting is the use of peaches in a savory context. The recipe calls for thinly sliced peaches tossed with olive oil, salt and pepper to taste - don't be afraid to season those peaches! Embrace your savory side! Also a heads up from our test kitchen: too-thin slices of peach can stick to the pan and fall apart, slice a little thicker at around 1/4" thick to make things a bit easier.

Another fun element is the crispy (fried) prosciutto - which crisps up very similar to bacon - and in fact bacon can be subbed for the prosciutto if you already have a package on hand (unlike healthy foods like salad, I happen to always have a pack of bacon in the fridge, what can I say?).

Crispy Prosciutto & Peach Grilled Cheese

Servings: 4 | Prep Time: 15-20 Minutes


For the Grilled Peaches

2 Ripe Peaches, pits removed, skins-on, thinly sliced

3 tablespoons Olive Oil

Salt and Pepper

For the Sandwich

8 slices Prosciutto or Thin-Sliced Bacon

Oil for Frying

8 slices Sourdough Bread

6 tablespoons Mayonnaise or Butter

8 thin slices Provolone Cheese

Chopped Parsley, for garnish if desired


1. Grill the peaches: In a large bowl toss together peaches and olive oil. Season with salt and pepper to taste.

2. Lay slices on grill or grill pan and cook until tender, 1-2 minutes on each side. Remove to a plate.

3. For the crispy prosciutto*: heat 1-2 inches of oil to 375F in a deep saute pan or wide sauce pot. Fry prosciutto, in 2 batches, until crispy. Remove to a paper-towel lined cooling rack to drain.

*If using bacon: in a pre-heated frying pan (without oil), cook bacon until browned and crispy. Remove to a paper-towel lined cooling rack to drain.

4. For the sandwich: preheat a griddle or frying pan over medium heat. Brush one side of all 8 slices of sourdough bread with mayo or butter.

5. Place 4 slices of bread mayo-side-down in preheated pan (or however many will fit). Layer with one slice provolone, grilled peach slices, 2 slices of crispy prosciutto (or bacon) and another slice of provolone. Top with remaining slices of bread, mayo-side-up. Cook until both sides of bread are golden brown and cheese is melted. Slice and serve hot; sprinkle with a little parsley if desired.

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