Not tomato. Not avocado: this fruit is for your next grilled cheese sandwich.

Melted, creamy, and incredibly delicious, a classic grilled cheese sandwich is definitely hard to beat. There are plenty of ways to enhance it with just one ingredient, adding more flavor and texture. Adding avocado is a simple way to give this childhood classic a creamier texture and a richer flavor. Tomatoes, meanwhile, are a great option if you're looking for a lighter, fresher touch. But if you're in the mood to try something different, there's an unexpected ingredient that can truly elevate the flavor: grilled peaches.

This is probably one of the most creative ways to use up all those summer peaches you have in the kitchen. While the combination might seem unusual at first, grilled peaches are actually an excellent accompaniment to a grilled cheese sandwich. Juicy, glossy, and slightly tart, peaches become incredibly sweet when grilled. They also caramelize and develop a smoky flavor that makes them even more delicious. This is partly because the heat brings out their fruit lactones, the compounds that give peaches their characteristic fruity aroma. In addition, grilling exposes them to guaiacol, a phenolic compound associated with subtle smoky and toasty notes.

When paired with savory, salty cheeses, the enhanced sweetness and smoky notes of peaches create a deliciously balanced contrast in every bite. While white cheddar is an ideal choice, there are many other options. Gruyère adds a nutty flavor that complements the freshness of the peaches. Brie, on the other hand, is buttery and creamy, and pairs perfectly with the fruit's juiciness. Mozzarella is milder, but ideal if you're looking for that signature melted cheese flavor. Blue cheeses and Greek feta also go wonderfully with grilled peaches.

To make the perfect grilled cheese sandwich, start with the right peaches.

The first step to making the best grilled cheese and peach sandwich is choosing the right variety. Loose-stone peaches, where the pit separates easily from the flesh, are generally recommended. They are also typically larger than attached-stone varieties, making them easier to slice evenly for the sandwich. Elberta, O'Henry, and Red Globe varieties are excellent choices because they ripen later in the season and tend to be firmer and less juicy. This makes them ideal for grilling, as they hold their shape and don't soften under the intense heat.

Once you've chosen your peaches and sliced ​​them evenly, it's time to grill them. Brush them with a little oil and place the flesh directly on the grill. Cook them for about five minutes, or until they soften and turn a nice golden brown. Remember that a drizzle of warm honey while they're cooking can give your grilled peaches an extra touch of flavor.

Once the peaches are ready, let them rest for a few minutes and prepare the bread. Sourdough bread is an excellent choice because of its crispy crust and slightly tangy flavor. Its chewy, consistent texture will prevent it from becoming soggy with the cheese and peaches. For the same reason, ciabatta also works very well. Finally, simply place the cheese and peach slices between the slices of bread. Then, cook the sandwich in a skillet or panini press over medium-low heat. When the bread is golden brown and the cheese has melted, it's ready to serve.