Lamb Merguez, Braised Greens, Pepper Relish, Farm Egg & Grilled Cheese Sandwich
Source: Kendra Kolling, The Farmer’s Wife
Recipe Type: Entrees | Seasons: Autumn, Winter
This recipe was demonstrated for CUESA’s Market to Table program on January 7, 2017.
Serves 1
INGREDIENTS
3 ounces merguez sausage, removed from the casing
2 slices sourdough bread
2 teaspoons butter
2 ounces white cheddar, shredded (prefer Point Reyes Farmstead Cheese Company)
½ teaspoon minced garlic
2 cups of chopped greens (such as mixed kale or baby chard)
1 tablespoon olive oil
Salt and pepper
½ lemon
⅓ cup Happy Quail Farms Pepper Relish
1 egg (prefer pastured egg from Rolling Oaks Ranch)
PREPARATION
On a cast-iron or other large flat griddle, cook the sausage over medium-high heat, flattening it to make a thin patty about the same shape as the bread slice. Lightly butter the bread and place both slices on the griddle, separate from the sausage, buttered side down. Sprinkle approximately ½ cup of grated cheese on each piece of bread. Add the minced garlic, chopped greens, and olive oil to the griddle, separate from the sausage and the bread. Season to taste with salt and pepper and squeeze the lemon juice over the mixture as you stir and cook it. Add the relish to the griddle just to warm it. Place the cooked sausage patty on top of once slice of bread and cheese, and add the relish and greens. Crack the egg onto the griddle, then flip over once the first side is firm. Add the over-easy fried egg to the sandwich, crack the yolk open with your spatula, and top with the other toasted slice with cheese. Serve immediately.
For a vegetarian option, add crumbled fresh goat cheese to the shredded cheddar and omit the sausage.