Fresh Peach and Sausage Sandwich
I mentioned this last year a few times also, but Colorado is very under-rated as a peach state. I’ll probably get hell for this but I swear that CO peaches are better and more flavorful than Georgia peaches. I asked a smart person why this was last year and they explained that at the higher altitudes apparently the sugars crystalize better and make for a sweeter fruit.
I’m not sure about all of that, but I know I can’t get enough of them this time of year!
One of my favorite ways to use them is to smash them into a grilled cheese. This peach sandwich also features some homemade sausage patties that are a bit spicy and sweet.
Serve this with a mimosa and it’s a great little brunch sandwich!
Sausage and Fresh Peach Sandwich
Yield: 4 sandwiches
1 pound ground pork
2 tablepsoons maple syrup
1 teaspoon red pepper flakes
1 teaspoon cumin seeds
1/2 teaspoon kosher salt
1 teaspoon crushed black pepper
2 fresh peaches, sliced
8 ounces cheddar (or gruyere) cheese, sliced thin or grated
1/2 red onion, sliced thin
1 cup sprouts
4 tablespoons unsalted butter, soft
8 slices bread
1) Stir together ground pork, red pepper flakes, syrup, cumin seeds, salt and pepper. Form pork into four even-sized thin patties. The patties should be roughly the size of the bread you are using.
2) Add a drizzle of oil to a large skillet over medium heat. Add sausage patties and cook for about four minutes per side until the patties are cooked through. They should be thin patties and cook quickly.
3) While the patties cook, slice onions, peaches, cheese, and butter bread.
4) When the patties are done, remove from the pan and add bread slices, butter side down. Top with cheese, a cooked patty per sandwich, fresh peach slices (season with salt), red onion, and sprouts. Top with another piece of bread, butter side up.
(NOTE: If you grate the cheese and sprinkle a bit in between the layers, the sandwich will stick together better as the sandwich cooks.)
5) Cook sandwich for 3-4 minutes per side until cheese is melted. If the cheese isn't melting well, you can add a drizzle of water to the skillet and cover with a bowl so the cheese melts quickly.
6) When sandwiches are cooked through, remove from pan and cut in half. Serve immediately!
Making the Sausage
You could use prepared sausage for this I guess, but I like to mix up my own just because then you can form the patties to fit your bread!
It’s easy to do. Just stir the ground pork in with the spices. I used a good amount of red pepper flakes and maple syrup for some sweetness.
Stir this together and portion the pork into four even patties. Try to make them pretty thin so they cook quickly and also fit nicely in the sandwich. I tried to shape mine so they fit my bread pieces!
To cook the sausage patties, just add them to a large skillet with a drizzle of oil over medium heat. They should only need 4 minutes per side to cook through.
Other Sandwich Stuffs
I made a big mistake the first time I made these. I thought that ricotta would be the best cheese to use on this sandwich. To be honest, I think I did this because I happened to have some leftover ricotta in the fridge.
This really didn’t work though. The ricotta doesn’t melt at all and it actually turned a bit gritty in the sandwich.
Not the best!
So some of the photos in this post show ricotta cheese.
Do not use ricotta cheese! Use a nice melty cheddar or Gruyere cheese. That’ll make for a much better sandwich.
But anyway, when you are ready to make the sandwich, butter a few slices of bread and add the bread to the skillet butter-side down. Then add the cheese and sausage.
Add the peaches on top of the sausage. Ideally your peach slices will be about the same thickness as the sausage.
Important note: Give the peaches a sprinkle of salt to really make their flavor pop.
Add the sprouts and red onion on top of the peaches and cook the sandwich for 3-4 minutes per side until it’s nicely toasted on both sides.
Expert Grilled Cheese Note One: Your cheese will melt easier if you grate it instead of slice it. Then you can also sprinkle a bit of cheese in between the layers in the sandwich which will keep the sandwich together as it cooks!
Expert Grilled Cheese Note Two: If your cheese isn’t melting and your bread is toasting too fast, you can add a few drops of water to the pan and cover the sandwich with a metal bowl. The steam will melt the cheese almost immediately. Don’t put too much water or the bread will get soggy. Just a few drops will do the trick.
Just look at this sucker!
Took me two tries to get it right and the right cheese really does make all the difference.
If you’re a sandwich lover (or a peach lover), the flavors in this are wonderful.