B.L.T. with a Peachy Twist

October 9, 2017

Some days feel like a race and I can’t tell if I’m winning or losing. To conquer the craziness of life I do little things to make the day easier. I like to plan dinners for the week by going through my recipes every Sunday. This keeps me from making the same dish over and over again.  It also helps me plan a thorough shopping list and cut down on my trips to the grocery store.

 

But why stop at dinner planning? Breakfast may be the most important meal of the day, but lunch is what gets you through the whole day. It breaks up the work shift and carries you to the finish line. I usually try and pack a lunch if I can. Sometimes the night before, so I can grab and go. When I don’t take leftovers, I need to make something that is healthy, simple, and delicious. I also need variety in my life because the same thing for lunch can get old quick.

 

I came up with this recipe during that heatwave in September. This sandwich was perfect during that warm weather. I threw sliced peaches on the grill and got the rest of the sandwich ingredients ready. This sandwich is so easy to make and only takes 15 minutes. The peaches get sweeter as they cook and the balsamic glaze gives the sandwich an extra kick. The only thing I stress is make sure you brush both sides of the peaches with olive oil. This will keep them from sticking to grates and will give you the desired grill lines. Enjoy the recipe friends.

 

 

P.L.T. Peach, Lettuce, & Tomato

Makes 2 Open Sandwiches

Prep Time: 5 Minutes

Total Time: 15 minutes

 

1 cup balsamic vinegar

1 tsp honey

1 yellow peach

1 to 2 red romaine lettuce leaves

1 vine ripened tomato

2 slices whole grain bread

½ cup ricotta cheese

Olive oil for brushing

Salt and pepper

 

1. Bring vinegar to a boil in a small sauce pan. Reduce to a simmer and add honey. Cook until slightly thickened and reduced, about 8 minutes. Remove from heat and cool. Glaze will thicken slightly as it sits.

 

2. While vinegar is simmering, ignite grill to medium heat.

 

3. Slice peaches ¼ of an inch thick. Brush both sides liberally with olive oil. Place peaches on grill. Do not move for 4 minutes, peaches will soften and have grill lines. Turn peaches over and cook for another 4 minutes. Remove from grill and set aside.

 

4. Toast bread and spread each slice with ricotta cheese. Layer with lettuce, sliced tomatoes, and grilled peaches. Drizzle with balsamic glaze and season with salt and pepper. Serve immediately.

 

Weekly Menu Planner ($18), available at shop

Vintage Dishes ($18 for set), an assortment available at shop

 

If you try this recipe and/or make any of your own changes, let us know! We'd love to hear what you think!

 

 XOXO,

Claire

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