


By Randy Graham
This simple and tasty sandwich will help you get into the groove of outdoor grilling. Give this grilled peach, brie and basil sandwich a try this weekend.
Ingredients
Makes 1 sandwich.
• ½ peach
• Extra-virgin olive oil (for brushing the peach prior to grilling)
• 2 slices fresh whole-grain bread
• 2 tablespoons ghee (for outside of bread)
• 2 ounces double cream brie cheese (sliced)
• 3 large leaves of fresh basil
• 1 tablespoon honey (to drizzle)
Directions
Heat the grill on medium-high heat. Cut the peach in half and remove the pit. Brush a little olive oil on one peach half and place cut side down on the grill. Grill for four minutes and remove. Peel and then cut into ¼-inch thick slices. Set aside.
Spread one tablespoon of ghee on the outside of each slice of bread. Assemble the sandwich by layering brie, peach slices, and basil. Drizzle with honey, and top with the remaining slice of bread, ghee side up.
Place the sandwich on the grill and cook for two minutes on each side or until the cheese melts. Remove from the grill and cut in half before serving.
Chef Randy Graham, the healthy chef. Providing consistently good vegetarian comfort food recipes. He, his wife Robin, and their dog Cooper live in Ojai, California. Robin and Cooper are not vegetarian. See his latest book, The Ojai Valley Cookbook, at Amazon.