Grilled Peach, Prosciutto and Mozzarella Sandwich

Erin McDowell

One of the greatest joys in life? Taking the first bite of a chewy, too-big-for-your-face sandwich. Get peach and prosciutto involved, and this sweet, salty and savory sammy will quickly become your new favorite lunch.

Joanna Gaines's Peach Caprese Salad


2 slices sourdough bread

1 tablespoon extra-virgin olive oil

1 peach, thinly sliced

4 slices prosciutto

2 slices fresh mozzarella

1 teaspoon chopped fresh rosemary


1. Brush the outside of the sourdough bread with the olive oil.

2. Place 1 piece of bread, oil side down, in a medium skillet over medium-high heat.

3. Layer half of the peach slices, prosciutto, mozzarella and rosemary onto the bread, then top with the second slice of bread (oil side up this time).

4. Cook until the bread is toasty and the cheese is melty, about 5 minutes per side.