Ingredients

Peach-Jalapeno Mustard:

  • ½ cup grilled peach, diced
  • 1 Tbsp. roasted jalapeno, skin and seeds removed
  • 2 Tbsp. dijon mustard
  • 2 Tbsp. whole grain mustard

Pickled Red Onion:

  • 1 ¾ cups distilled vinegar
  • ¾ cups water
  • ½ cup sugar
  • 1 Tbsp. pickling spice
  • 1 red onion, sliced thinly

4ea Brioche buns, toasted:

  • 1 Pork Loin, roasted and sliced
  • 4 oz fontina cheese, sliced
  • ½ cup Peach-Jalapeno mustard
  • ½ cup pickled red onion
  • 2 cups arugula
  • 4 eggs, cooked sunny side up

Details

Product:

Pork Loin

Meal Course:

Breakfast

Dish Type:

Entrée

Preparation

Peach-Jalapeno Mustard:
1. Cut peaches in half and grill.
2. Roast jalapeno over open flame until charred.
3. In food processor, process the peach and jalapeno together.
4. Add mustards to the puree and stir to combine.

Pickled Red Onion:
1. Add all ingredients to a small pot except onions and bring to a boil.
2. Remove from heat and pour over onions. Allow to cool.

To serve:
1. Spread mustard on bottoms of each bun. Place pork loin on buns and top with Fontina. Place under a broiler to melt cheese.
2. Top sandwich with with pickled onions, arugula, and eggs.