1. Start by preheating a skillet over medium heat. I like to use a cast iron pan because it gives the bread that perfect golden crust, just like Mama Lou’s old skillet did.
2. Butter one side of each bread slice evenly. This will be the outside of your sandwich, ensuring a crispy, buttery finish.
3. On the unbuttered side of two slices, layer the white cheddar cheese generously. Don’t be shy—the cheese is the heart of this sandwich.
4. Arrange the thinly sliced peaches over the cheese. If you want, drizzle about half a tablespoon of honey over the peaches for that lovely glaze and extra sweetness.
5. Sprinkle fresh thyme leaves and a pinch of black pepper over the peaches. This little herbaceous note always reminds me of the garden Mama Lou tended, full of fragrant herbs and sunshine.
6. If you’re using arugula, add a small handful on top for a fresh contrast.
7. Top with the remaining bread slices, buttered side facing out.
8. Place the sandwiches on the hot skillet. Cook for about 3-4 minutes on each side, pressing gently with a spatula. You’re looking for a deep golden brown crust and melted cheese oozing just at the edges.
9. Once done, remove from heat and let the sandwich rest for a minute. This helps the cheese set slightly and makes it easier to cut.
10. Slice diagonally and serve warm, savoring the first bite of gooey cheese and sweet peach.

One time, my sister Ouma and I tried adding a sprinkle of cinnamon to the peaches before grilling, inspired by a summer picnic we had at Mama Lou’s orchard. It was unexpected but surprisingly delicious—a little nod to the spice markets Mama Lou once visited in her youth.