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Sun in your hair, sand on your feet, and a big sandwich to complete your summer. Tossing ripe peaches with red wine vinegar and chili crisp draws out their sweet juices to make a spicy, tangy sauce. Crusty bread, like a baguette or ciabatta, is the way to go: Broiler-toast the bread halves before layering with cheddar or brie, the seasoned peach mixture, basil, prosciutto, and more chili crisp, giving you sweet, salty, funky, and spicy all in one bite. Bonus, the bread will give you your favorite crispy-gone-soggy texture. —Rachel Gurjar
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What you’ll need
Cutting Board
$10 At IKEA
Serrated Knife
$54 At Korin
Stainless Steel Mixing Bowls, Set of 6
$29 At Amazon
Recipe information
Yield
Makes 1
Ingredients
Preparation
Step 1
Gently toss peaches, vinegar, 1 Tbsp. chili crisp, and a pinch of salt in a small bowl to combine.
Step 2
Place baguette, cut side up, on a plate. Layer cheese over bottom half and top with peach mixture, then basil leaves, prosciutto, and more chili crisp. Close sandwich; cut in half.
