Brie, Peach, and Smoked Pork Grilled Cheese

4 1/2-inch-thick slices black peppercorn or multigrain sandwich bread
1-1/2 Tbs. peach preserves
6 oz. ripe brie, sliced into eight 1/4-inch-thick slices
2 oz. thinly sliced smoked pork loin or turkey breast
1/2 tsp. chopped fresh thyme
1 Tbs. unsalted butter, softened
1 Tbs. mayonnaise
TIP:
Smoked pork loin is available at specialty markets and good delis, but if you can't find it, use smoked turkey instead.
Spread one side of two slices of bread with the peach preserves. Lay two slices of the brie over the preserves with space in between. Top the cheese with the pork loin and sprinkle with the thyme. Top with the rest of the cheese and the remaining slices of bread to make two sandwiches.

Heat a griddle or 12-inch heavy-duty skillet over medium-low heat.

Mix the butter and mayonnaise in a small bowl. Spread one side of the sandwiches with half of the mixture and invert into the pan. Spread the other side of the sandwiches with the remaining butter mixture.

Cook until golden brown on one side, adjusting the heat as necessary, about 3 minutes. Flip and cook, pressing lightly on the sandwiches with a spatula, until the cheese is melted and the other side is nicely browned, another 2 to 3 minutes. Slice in half and serve.

nutrition information (per serving):
Calories (kcal): 640; Fat (g): fat g 40; Fat Calories (kcal): 360; Saturated Fat (g): sat fat g 20; Protein (g): protein g 33; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 40; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 900; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 6;