Here’s a quick recipe post while you can still get peaches in the shops! It’s based on the grilled peach sandwich at Num Pang in New York City; since Num Pang is a whole ocean away from me, I had to make one had home.
The combination of sweet, juicy peach, salty, crispy bacon, sour crunchy pickled carrots and bright green coriander made for a most satisfying sandwich for dinner. The original sandwich included a glaze of Guinness and maple and sauteed chives but I didn’t have any of that in the flat and liked mine just as it was. I reckon a splash of savoury Maggi sauce, one commonly found on banh mi sandwiches, wouldn’t be amiss either.
Grilled Peach and Bacon Sandwich
Shred or julienne half a carrot and marinade in 1/4 tsp salt, 1 tsp sugar, 2 tbsps white vinegar and a splash of water.
Fry 4 slices of streaky bacon until crispy (easier done with American style bacon!). Slice a small peach into 4 flat slices and grill on both sides until they get great grill marks. They should be sweet and soft.
Get a 20-25 cm length of baguette. Slice in half lengthwise and squish it flat a bit; if it’s just too thick and bready, pull out some of the insides. Spread both chilli paste (like a Vietnamese chilli and garlic sauce or a sambal oelek) and mayonnaise on the bottom half. Arrange the bacon on top, then the peaches, then the drained carrot pickle, and finally sprigs of fresh coriander. Slap on the top half, press together and eat.