Ingredients
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4
slices sourdough bread, about 1-inch thick
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2 tablespoons
olive oil
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2
nectarines or peaches (about 12 ounces), pitted and sliced
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4 ounces
Gruyère, sliced
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1 tablespoon
honey
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2 teaspoons
Sherry or red wine vinegar
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Kosher salt and freshly ground black pepper
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Salad or chips for serving
Directions
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Preheat grill to medium and line with foil. Brush both sides of bread slices with olive oil. Grill bread on one side until lightly toasted with grill marks, about 2 minutes. Arrange nectarines and cheese on the grilled side of the bread slices; return tartines to grill. Grill, covered, 2 to 3 minutes more. Drizzle sandwiches with honey and vinegar, season with salt and pepper, and serve with salad or chips.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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