My lengthy spring break was last week — the final generous stretch of time off until I take a several month hiatus from work to have baby number two in August. I savored every second of my week at home and did some of my favorite things like: sleep in (till 7:30AM!), grocery shop, alone, and purge my wardrobe of clothes I know will never fit me again.

The one day I had all to myself, while my husband was at work and my son was at school, I decided to really indulge and make something for lunch that I knew neither of them would appreciate. During my cathartic, solo grocery store trip, I picked up a combination of sandwich toppings that would make the most decadent grilled cheese sandwich I could possibly imagine.

And, since my husband doesn’t like cheese and my toddler’s palate hasn’t yet grown enough to love anything but sliced deli American or mozzarella string cheese, I didn’t even have to worry about the guilt that might overwhelm me as I treated myself without them.

This single-serving grilled cheese sandwich mixes sweet and savory elements with salty prosciutto and creamy brie and is certainly not made for sharing.

Peaches and Brie Grilled Cheese for One

2 slices of bread

2 tablespoons Dijon mustard

1 tablespoon pesto

1 small wedge of brie, about .2 oz, sliced

½ ripe peach, sliced

3 slices prosciutto

2 tablespoons unsalted butter

In a small bowl, mix Dijon and pesto. Top each bread slice with half the mixture. In order, place brie, peaches, and prosciutto neatly on top of one slice of bread; top with the other bread slice, Dijon and pesto side down. In a small pan, over medium low heat, melt 1 tablespoon of butter, then place sandwich in the pan. Cover and allow to cook until golden brown on one side. Add remaining butter to pan, flip sandwich and continue to cook until final side is golden brown. Serve warm.