Grilled Peach Bourbon Jam Sandwiches – Two Ways

New York City is a crazy place.

It is chaotic and delicious and exhausting and wonderful most all of the time. There are so many places to explore, sights to see, & foods to eat – your seemingly endless to-do list can be overwhelming.

On those overwhelming to-do list days, I find myself occasionally longing for a quick and easy snack that brings all the familiar comforts of home. In the case of this peach bourbon jam, we have two right at our fingertips.

Our first is a twist on a classic grilled cheese, with creamy brie and salty prosciutto to accompany our jam, giving us all the pleasures of our grilled-cheese childhoods with a grown-up flair.

Our second is everybody’s favorite PB&J with a modern spin. Peach bourbon jam meets spiced almond butter for a familiar, yet sophisticated nut butter sandwich that’s anything but boring. Today, I used french sourdough, but soft multigrain would be an amazing alternative.
So, go ahead. Make one or the other or both and call yourself a winner. Cozy up on your couch and eat every bite until your heart is so full of comforting happiness you lay down and take the best nap of your life. To-do lists be damned.

Peach Bourbon Jam

Ingredients
3 ripe peaches, peeled and chopped in 1/2-1 inch pieces
4-5 Tablespoons turbinado sugar, to taste
2 Tablespoons bourbon
1/4 teaspoon of salt

  1. Add all ingredients to a saucepan and bring to boil over high heat.
  2. Reduce heat to medium and cook for 7-10 minutes, stirring occasionally.
  3. Remove from the heat. Using a fork or potato masher, mash the peaches to your desired consistency.
  4. Transfer jam to a airtight container to cool. Store in the refrigerator for up to 3 weeks, or use immediately on the sandwich recipes below.

Grilled Prosciutto, Brie, and Peach Jam Sandwich

Ingredients
2 slices of sourdough bread
1 Tablespoon unsalted butter, softened
Peach Bourbon Jam (recipe above)
2-3 thin slices of prosciutto
A good slab of brie

  1. Butter one side of each slice of sourdough. Gently place your slices butter side down on a cutting board.
  2. Spread peach jam on one slice of sourdough and top with 2-3 slices of prosciutto.
  3. Smear your brie on the second slice of sourdough, rind and all.
  4. Join the two slices together gently, being careful to not smash them together.
  5. Heat a non-stick skillet over medium-low heat. Place sandwich in butter-side down and cook until golden brown.
    Note: Since I find the second side of a grilled cheese cooks quicker, I like to start with the brie side on the bottom to give the cheese ample time to melt as close to the heat as possible.
  6. Flip sandwich over and repeat until golden brown. Remove from the pan and allow to rest for 3-5 minutes before slicing.
  7. Slice in half & serve immediately. Enjoy!

Grilled Almond Butter and Peach Jam Sandwiches

Ingredients
For the sandwich:
2 slices of sourdough bread, or soft, multigrain sandwich bread
1 Tablespoon unsalted butter, softened
Peach Bourbon Jam (recipe above)
Spiced Almond Butter (recipe below)

For the spiced almond butter:
2 cups lightly salted almonds (if using unsalted almonds, be sure to add 1/4-1/2 teaspoon salt)
1 Tablespoon honey
1/8 teaspoon almond extract
1/4 teaspoon ground cinnamon
Pinch of ginger
Pinch of nutmeg
Pinch of cardamom
Pinch of cloves

  1. For the almond butter, pour the almonds into the bowl a food processor, and process to an almond meal/almond flour consistency.
  2. Add the honey, almond extract, and spices to the bowl, and continue processing to until smooth and creamy, or desired consistency. Depending on the size and strength of your food processor, this could take several minutes.
  3. Transfer to an airtight container and store at room temperature.
  4. Butter one side of each slice of bread. Gently place your slices butter side down on a cutting board.
  5. Generously slather peach jam on one slice and your spiced almond butter on the other.
  6. Join the two slices together gently, being careful to not smash them together.
  7. Heat a non-stick skillet over medium-low heat. Place sandwich in butter-side down and cook until golden brown.
  8. Flip sandwich over and repeat until golden brown. Remove from the pan and allow to rest for 3-5 minutes before slicing.
  9. Slice in half & serve immediately. Enjoy!

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