“Stone Fruit Soliloquy” Sandwich

Frankly, I’m torturing myself putting up these recipes with ingredients I can’t get anymore. I would kill someone to be able to make this sandwich again right now. It was so, SO good. Stone fruit has the perfect texture as a meat replacement. Just the right amount of flesh and bite.

This one requires no cooking whatsoever, but it really is dependent on high quality produce. If you can find good peaches and plums still, power to you. If not, maybe save this one for next year

“Forget Jared” Pork Meatball Sub with Peach and Busted Cherry Tomato Sauce

Let’s get back to that tomato sauce! And another recipe that you can make ahead and keep in the freezer! Meatballs!

Peaches and tomatoes were both in prime season when I made this, a combination I had experienced at a recent event at Achilles’ Heel. I wouldn't have thought to combine the two, but chef Lee Derosiers luckily did and I shamelessly copied him here.

I decided that combo with my fresh tomato sauce and some pork meatballs would be super delicious.

I will admit, I cheat a bit to make things easier on myself and I just doctor some sausage with the casings taken off to make meatballs. But hey, they are still delicious and it’s not much different than ground pork anyway. When you buy the sausage at the butcher counter, just ask them to take it out of the casing and save yourself a boatload of time.

The recipe makes a ton of meatballs which when sliced make for an excellent sandwich filling. Make a bunch, wrap them in foil, store them in the freezer and thaw them out a few at a time! 

“Sunday Supper” Roasted Sweet Potato Sandwich

Sunday Supper with a group of friends is one of my favorite ways to round out the weekend. And it presents a unique opportunity to cook a few things with enough leftovers to get creative with for lunch for the rest of the week.

This week, I’m going to go through a couple fairly simple recipes that I prepped for Sunday Supper a few weeks ago and rode through multiple lunches throughout the week.

I saw Butcher and Bee’s recipe for Roasted Sweet Potato Sandwich with Rajas Salsa in the Saveur Recipe of the Day email (if you don’t subscribe do yourself a favor and get on that list now!) and I immediately wanted to make it. My other half had eaten at Butcher and Bee earlier in the spring and had raved. Plus I had the perfect group of friends with a connection to Charleston to make it for.

This recipe is amazing assembled as the full sandwich but you can easily turn the leftover sweet potatoes and salsa into truly delicious salad toppings.

Plus it really is best lukewarm, which makes it the perfect candidate to make ahead for both lunch AND your Sunday Supper dinner party so that you can actually enjoy being around your friends.