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Breakfast / Brunch

Breakfast Panini with Chowchow

Talk about an eye opener! These stunning breakfast sandwiches put soggy, stale fast-food fare to shame. Thick breakfast sausages and eggs cooked to your preference get piled on perfectly toasted bread then finished with and a tangy, homemade sauce.


4 servings (2 sandwiches)

Total Time

40 minutes

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Test Kitchen Tip

Any remaining chowchow can be refrigerated for up to 2 weeks. Use as a sauce to top chicken or pork.


For the chowchow, simmer mustard, ketchup, barbecue sauce, and maple syrup in a saucepan over medium-low heat. Cook 1 minute, then stir in onion, relish, and bell pepper; set aside.

For the sandwiches, spread both sides of bread with butter, then toast on both sides in a large nonstick skillet over medium heat.

Form sausage into a ¼-inch-thick patty. Fry sausage in skillet over medium-high heat until cooked through, 45 minutes per side. Remove sausage from skillet and keep warm.

Crack eggs into skillet with drippings; season with salt and pepper. Cook eggs over medium heat until whites are nearly set, then flip and cook until yolks start to set. Top eggs with cheese, cover skillet, and let cheese melt.

To assemble, cut sausage in half. Divide sausage and eggs between 2 slices of toast. Spoon chowchow over eggs, top with remaining toast slices, and cut in half.


Form sausage into a patty by forming into a ball, placing between sheets of plastic wrap, and pressing flat.


If you aren’t keen on a runny yolk, simply break the yolks with a fork before flipping.

Nutritional Facts

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