This havarti grilled cheese is the most summery sandwich with perfectly sweet balsamic peaches, prosciutto, fresh basil, and a honey drizzle.
There are some delicious meals that I just refuse to assign to a season! While a grilled cheese can seem like something that one would only crave on a cold night with some soup, I also feel like it's the type of meal which can totally be customized to fit any season. With peach season on the horizon, a peach grilled cheese with a mild and melty cheese like havarti seemed super fitting.
What I love most about this grilled cheese (other than the fact that it screams summer) is that it has the best combination of flavor types. The havarti is mild and creamy, there's some balsamic peaches which are a perfect balance of acidity and sweetness, and for some saltiness there's a few slices of prosciutto. Topped with a honey drizzle and some fresh basil, what could be better!
If you're looking for another grilled cheese recipe, be sure to try our super fun Pickle Grilled Cheese, or if you're looking for another summery option you'll love this Brie Grilled Cheese with Honey and Strawberries.
Why You'll Love this Havarti Grilled Cheese
It's perfect for summer. There's really nothing better than when a meal tastes just like a season, and between the peaches and basil, this grilled cheese is the ideal summer sandwich.
The havarti is an amazing melting cheese. If you haven't yet, definitely give it a try in a grilled cheese! I'm going to have a hard time straying from it after this. It melts so well and has such a mild and creamy flavor.
Perfect balance of flavors. When I tried this one, I couldn't get over how the creaminess from the havarti, the sweetness from the peaches, the acidity from the balsamic, and the saltiness from the prosciutto just make every bite the perfect flavor combo.
Ingredients for this Grilled Cheese
This grilled cheese has a relatively short ingredients list, some of which you may already have on hand in your cabinet or fridge!
- Butter - In this recipe the butter is key for both softening the peaches and for melting in the skillet for a perfectly golden grilled cheese.
- Peaches - You'll just need 1-2 peaches (depending on how large your peaches are), and I like to slice them fairly thin which makes them perfect for including in the grilled cheese.
- Balsamic vinegar - Pairs so well with the peaches and brings some acidity to the sandwich.
- Sourdough bread - Our all time favorite grilled cheese bread! You can definitely use a different kind if you have it on hand or prefer it.
- Havarti - Great melting cheese and the cheese star of this sandwich!
- Prosciutto - Adds some saltiness and goes so well with the creamy cheese and the peaches.
- Honey - A drizzle of honey ties all the flavors together and makes each bite taste just like a cheese board!
- Black pepper - In my opinion a sprinkle of black pepper is key in this recipe to balance out the sweet and creamy flavors!
- Basil - To make this grilled cheese extra summery, and the perfect pairing to the peaches.
See recipe card below for quantities.
Step by Step Instructions
This summery grilled cheese only takes about 25 minutes total, and is very easy to prepare and put together. Plus, there's no need to turn your oven on, making it even better for summer!
STEP 1: Prepare the peaches. In a medium skillet, melt 1 tablespoon butter over medium heat. Add sliced peaches and sauté for 3-4 minutes until peaches begin to soften but aren't yet mushy. Lightly salt, reduce heat to low, and add balsamic vinegar. Cook until balsamic vinegar is reduced, then remove from heat.
STEP 2: Assemble the grilled cheeses. Top one of the slices of sourdough with ¼ cup of the havarti then top with half of the balsamic peaches. Top with 2 slices of prosciutto, then drizzle with honey and sprinkle with black pepper. Sprinkle with basil then another ¼ cup havarti, then top slice of sourdough. Repeat with remaining sandwich.
STEP 3: Cook the grilled cheeses. In a large skillet, melt remaining 2 tablespoons butter over medium heat. Add grilled cheeses, press down lightly, and cook for 3-5 minutes until golden. Flip and continue cooking until cheese is melted and bottom piece is golden. Serve immediately, with additional fresh basil, honey, and flakey sea salt, if desired.
Tips for Making this Havarti Grilled Cheese with Balsamic Peaches and Prosciutto
- If you can find them, try to select nice and ripe peaches! The flavor of a ripe peach is really a game-changer, and if they're ripe they'll soften so quickly and nicely in the butter.
- I recommend freshly shredding the havarti (from a block) instead of using pre-shredded or pre-sliced havarti. It makes such a difference in terms of how the cheese melts, and there's nothing better than a perfectly melted grilled cheese!
- On a similar note, once you flip your grilled cheese, if the bottom piece of bread is golden but not quite melted, you can briefly cover the skillet to prevent the bread from burning and to ensure all of the havarti has melted.
Can I use a bread other than sourdough or a different type of cheese?
We love sourdough in this recipe but any thinly sliced bread would work great! Fontina or gouda would be other great melting cheeses to use in this recipe. If you're looking for a little more flavor, we'd recommend a mild cheddar.
If it's not peach season, what would be a good substitute?
Apart from ripe peaches, thinly sliced apples would also be so delicious with the havarti, prosciutto, and honey!
What would go well on the side with this havarti grilled cheese?
For a larger meal, I'd serve this havarti grilled cheese with a light summery salad.
Storing and Freezing
This recipe is best served right away, but can be stored in the fridge for 2-3 days and then reheated in the toaster oven or oven until the bread is crisp and the inside is warmed through and melted.
I don't recommend freezing this grilled cheese.
If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
Havarti Grilled Cheese with Balsamic Peaches and Prosciutto
- 3 tablespoons butter divided
- 1-2 peaches halved, pits removed, thinly sliced
- kosher salt
- 1 tablespoon balsamic vinegar
- 4 pieces sourdough bread
- 1 cup havarti shredded, divided
- 4 pieces prosciutto thinly sliced
- honey for drizzling
- black pepper
- basil thinly sliced
- In a medium skillet, melt 1 tablespoon butter over medium heat. Add sliced peaches and sauté for 3-4 minutes until peaches begin to soften but aren't yet mushy. Lightly salt, reduce heat to low, and add balsamic vinegar. Cook until balsamic vinegar is reduced, then remove from heat.3 tablespoons butter, 1-2 peaches, kosher salt, 1 tablespoon balsamic vinegar
- Top one of the slices of sourdough with ¼ cup of the havarti then top with half of the balsamic peaches. Top with 2 slices of prosciutto, then drizzle with honey and sprinkle with black pepper. Sprinkle with basil then another ¼ cup havarti, then top slice of sourdough. Repeat with remaining sandwich.4 pieces sourdough bread, 1 cup havarti, 4 pieces prosciutto, honey, black pepper, basil
- In a large skillet, melt remaining 2 tablespoons butter over medium heat. Add grilled cheeses, press down lightly, and cook for 3-5 minutes until golden. Flip and continue cooking until cheese is melted and bottom piece is golden. Serve immediately, with additional fresh basil, honey, and flakey sea salt, if desired.3 tablespoons butter