Grilled Cheese with Peach Chutney, the Ultimate Summer Comfort Food

Fontina cheese, peach compote and grilled, crusty bread? Yes please.

It’s hard not to smile when you bite into a great peach. That’s why this month on Live.Love.Lux we have articles starring peaches, and have partnered with Sara Forte of Sprouted Kitchen to share tips, insights and recipes featuring one of our favorite summer fruits.

Forget wine and cheese pairings: In the summertime, cheese and fruit — peaches, in this case — is where it’s at.

Most often, this duo is found on cheese plates: Think gruyere and dried apricots; ricotta and sliced pears; brie and raspberry jam. Given its popularly on a cheese plate, one can assume that fruit and cheese would be just as good in a warm grilled cheese sandwich.

And it is.

In this recipe, the sweet peach chutney is made a little spicy with some red pepper flakes. Spread that sweet and spicy goodness inside the sandwich with the super melty fontina and nutty-salty Parmiggiano for a unique and harmonious flavor combination you won’t soon forget.

That said, if warm fruit is not your thing, ease into the sweet combination with a balsamic glaze or some raw apple slices that offer sweetness with a lovely crunch. Or, if you want to stick to the cheese plate plan, this chutney recipe can be served room temperature with a sharp white cheddar, pecorino or something similar. And of course, a nice glass of crisp white wine won’t hurt.

Live.Love.Lux Tip: Grill your sandwich to perfection with the precise heat control of the Electrolux Gas Range with a Min-2-Max® Gas Burner.

Grilled Cheese with Fontina and Spicy Peach Chutney

"While the sandwich should be enjoyed immediately, the chutney can be made in advance and any leftovers may be stored in the fridge for future cheese plates (or a grilled cheese encore)." -Sara

Servings: 4



3 large yellow peaches

1/2 cup minced yellow onion

1/3 cup golden raisins

3/4 cup red wine vinegar

1 tablespoon honey

1/4 teaspoon fresh ground pepper

1/2 teaspoon sea salt

1/4 teaspoon red chili flakes, to taste

1 tablespoon lemon zest

2 tablespoon fresh lemon juice

For the grilled cheese:

1 loaf fresh sourdough boule

butter, for grilling

3 cups grated fontina cheese

1/2 cup grated parmesan cheese

1/2 cup chopped basil


Quarter the peaches and put them in a large, heat-proof bowl. Pour over enough boiling water to cover them. Let it sit for one minute while the skin begins to pull away. Remove the skins from the fruit. Chop the peaches into small pieces.

In a large, non-reactive pot, combine the peaches, onion, raisins, vinegar, honey, pepper, salt, chili flakes, lemon zest and juice. Bring the mixture to a simmer and cook, stirring occasionally, for about 20 minutes or until most of the vinegar has cooked off and the mixture thickens. Allow the mixture to cool completely before transferring it to a jar. Chutney can be kept covered in the fridge for a week.

When you’re ready to make your sandwiches, heat up your griddle or pan to medium heat. Cut the sourdough into one inch slices (you’ll need 8 slices here) and generously butter the outsides.

Mix the cheeses together in a mixing bowl with the basil. Divide the cheese between four of the slices. Spread a few tablespoons of peach chutney on the remaining four slices of bread and close up each sandwich.

Griddle each sandwich for 3 minutes per side or until lightly browned. If you have a heavy lid for some weight on top, that will help the filling stay together.

Serve each sandwich warm with mixed greens on the side.

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