Grilled Peach & Bacon Sandwiches

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 8 slices thick-cut bacon
• 2 ripe peaches, halved and pitted
• 8 slices sourdough bread
• 4 large eggs
• 4 oz sharp cheddar cheese, sliced
• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 3 tbsp peach preserves
• 2 tbsp unsalted butter
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves
• 1/4 tsp kosher salt

Instructions

1. 1Cook the bacon in a large skillet over medium heat until the fat renders and the strips are deeply crisp, about 8 to 10 minutes, then drain on paper towels.
2. 2Heat a grill pan or outdoor grill to medium-high and lightly oil the grates so the fruit will not stick.
3. 3Brush the cut sides of the peach halves lightly with a little melted butter and grill cut-side down for 2 to 3 minutes until char marks appear and the flesh softens and caramelizes.
4. 4Transfer the grilled peaches to a board, let them cool slightly, then slice into thick wedges that will nestle into the sandwiches.
5. 5In a small bowl, stir together the mayonnaise, Dijon, and peach preserves until you have a sweet-savory spread.
6. 6Butter one side of each bread slice and spread the peach-mayo mixture on the unbuttered sides.
7. 7Wipe the skillet, melt a bit more butter over medium heat, and fry the eggs sunny-side up or over-easy until the whites are set and the yolks still jiggle, seasoning with salt and black pepper.
8. 8Build each sandwich on the unbuttered side with cheddar, crispy bacon, grilled peach wedges, a fried egg, and fresh thyme, then top with the second slice.
9. 9Return the assembled sandwiches to the skillet or a panini press over medium heat and cook 2 to 3 minutes per side until the bread is golden and the cheese melts.
10. 10Slice each sandwich in half so the yolk can gently spill, and serve hot while the peaches are still warm and juicy.