This classic American favorite gets a summery twist with grilled peaches in a sweet balsamic glaze. The peaches provide Vitamin C, fiber and carotenoids, while the spinach gives the sandwich additional zinc and folate, along with a boost of color. Serve the sandwich with a side salad to turn this into a complete meal. Leftover peach salsa makes a great topping for grilled seafood or chicken.

(Yield: 4 sandwiches)

For the Peach Salsa:

½ cup balsamic vinegar
3 tablespoons molasses
1 teaspoon freshly ground black pepper, divided
4 ripe peaches, halved, pitted
2 tablespoons olive oil
2 tablespoons lemon juice (about 1 lemon)
1 garlic clove, minced
½ cup packed basil leaves, roughly chopped

For the Sandwiches:

1 tablespoon canola or other neutral oil
8 slices sourdough bread
8 slices sharp cheddar cheese
2 cups packed baby spinach leaves

To make peach salsa:

In a small saucepan, bring vinegar to a boil. Reduce heat to low and simmer until thickened, 7-10 minutes. Stir in molasses and ½ teaspoon pepper.

Preheat grill pan over medium heat.

Brush peaches with olive oil and grill for 2 minutes. Flip, brush cooked side with balsamic glaze, and cook for another 2 minutes. Remove from grill and brush the second side with glaze.

Finely dice peaches when they are cool enough to handle, and toss with lemon juice, garlic, basil and remaining ½ teaspoon pepper.

To make sandwiches:

Heat a grill pan over medium-low heat, and brush with oil.

Grill bread until golden brown, about 1 minute, flip and top each piece with cheese. Toast until cheese is melted.

Top 4 of the bread slices with peach salsa and spinach. Close with remaining 4 bread slices. Serve immediately.