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.
FOR THE CHOWCHOW, SIMMER:
FOR THE SANDWICH, SPREAD:
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.
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.
Per half sandwich
% Daily Value*
Total Fat 39g 60%
Saturated Fat 17g 85%
Cholesterol 300mg 100%
Sodium 1193mg 49%
Carbs 25g 8%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.