This Grilled Swiss post has been sponsored by Finlandia as a part of its National Dairy Month campaign. All opinions expressed are my own.
I’m not sure what I would do without cheese in my life.
A bit of a dramatic statement, I know, but true. There are few days when cheese of some variety doesn’t find its way into my diet: a little Cheddar in an egg white omelette, a slice of Gouda on a roast beef sandwich, or a piece of Swiss with crackers for a snack.
This in mind, you can imagine my enthusiasm when one of my favorite brands, Finlandia, invited me to participate in their National Dairy Month campaign for June highlighting cheese and butter.
In my Ultimate Grilled Swiss sandwiches, I butter artisanal sourdough bread with Finlandia’s rich imported butter. Layered with creamy swiss cheese, juicy sliced peaches, baby arugula, and a hearty slathering of my Bacon Peach Jam, these sandwiches are a little bit sweet, a little bit salty, and totally splurge-worthy.
If you’re going to do grilled cheese, go big or go home, I say!
The quality of ingredients I use in my kitchen has always been a top priority for me. Not only do excellent ingredients taste great in recipes, but I also feel more confident when I know the source of the foods I’m serving to my family and friends.
Finlandia is a brand I’ve known and trusted for years. I love that their dairy products are all-natural and made with hormone-free milk from cows raised on family-owned farms in Finland.
Taste-wise, the products are exceptionally flavorful and creamy. There’s no comparison to baking with fine European butter (it gives cakes and cookies an incredible crumb) and the cheeses melt like a dream!
A couple of general grilled cheese making tips: I find that using a heavier bread, like sourdough, is key in an “ultimate” sandwich such as this. The bread needs to be able to stand up to the plentiful ingredients, in order to griddle and eat without falling apart.
For best success, cook the sandwiches over a relatively low flame, slowly, so the bread crisps and toasts with enough time for the cheese to melt all the way through.
A grill press works great to compress the sandwiches a bit for even cooking, but if you don’t have one, you can press down with your spatula, or weight with a canned good placed on top of a plate.
The quantity of ingredients, of course, will depend on the size of your bread slices; for the sandwiches photographed here, I utilized a standard boule.
Butter and cheese: talk about a combo worth celebrating for National Dairy Month! What are your favorite grilled cheese varieties? I’d love to hear about them in the comments below.
Ultimate Grilled Swiss with Bacon Peach Jam
- 4 slices artisanal sourdough or country white bread
- 2 tablespoons Finlandia butter (salted or unsalted), softened
- ½ cup Bacon Peach Jam
- 6 slices Finlandia Swiss cheese
- ½ fresh peach , thinly sliced
- ½ cup baby arugula leaves
- Spread one side of each slice of bread with butter. Spread each unbuttered side with about 2 tablespoons bacon jam. Layer sandwich with 1-½ slices swiss cheese, followed by half of the peach slices, half of the baby arugula leaves, and another 1-½ slices of cheese, and a second piece of the prepared bread. Repeat with remaining ingredients to assemble second sandwich.
- Cook sandwiches in a nonstick pan or griddle over medium-low heat until bread is golden and cheese is melted, pressing the sandwich with a spatula or grill press as it cooks. Serve immediately.
First I prepared the bacon peach jam. Not just the flavors went perfectly with each other but the proportion of the ingredients were also very punctual. I had no doubt about preparing the sandwich, too. The flavors were even more sensational, blended in harmony and the textures were fabulous. The crispy bread outside, the melting cheese and the sweet-sour-salty jam with the peach were like an orgy to my taste buds. One thing I needed to substitute though was the peach itself as it is not season right now but the canned halved peaches actually worked pretty well. Thanks for the recipe, it is a sure keeper in my recipe box!
Amanda!!! You do the best things with cheese. I adore a fancy grilled cheese- and this one looks ‘pinky finger in the air’ fancy. I want!
Lisa|Garlic & Zest says
Amanda — I agree — cheese is a necessary part of my existence too and this sandwich is over-the-top! Peaches are one of my favorite summer fruits and I’ve never thought to try them in a sandwich before. I have to pin this for next summer because sadly there are no peaches available now.
Olivia @ Olivia's Cuisine says
Totally drooling here. This looks amazing!
Levar Yelverton says
Looks amazing. Gonna try that.
Tez @ Chile and Salt says
This looks absolutely AMAZING Amanda! I’m a HUGE fan of grilled cheese & the bacon peach jam just sends this over the top! Can`t wait to give this a try! Thanks for the AWESOME recipes!
Bacon and peaches all on bread with melted cheese, I mean, could this be the best sandwich ever>! Can’t wait to try making this recipe, yum!
Peaches? That’s interesting! I will have to try that! Finlandia is a cheese brand that we really like in our house
Aish Padihari says
OMG, crisp sourdough, swiss cheese, bacon jam!! Sounds totally dreamy!
Oh my GOODNESS!! That is absolutely a dream sandwich. I want one in my belly.
I mean, come on… BACON?! It was always going to be a winner.
Ali @ Home & Plate says
I never would have thought to add peach jam to a bacon grilled cheese sandwich. This sounds incredible and I think I could eat two. Love it!