by Kelly of Stately Sandwiches
A stroll through the farmers’ market is always a great start to the day. It is also a great place to pick up all of the fixings for a delicious brunch with friends. Start off with ripe, in-season fruit and then enjoy a savory breakfast sandwich with melted Wisconsin Gouda and a poached egg. Be sure to pick up fresh-cut market flowers, and it’s always hard to turn down a well-crafted Bloody Mary.
Get more tips and Kelly’s recipe for Wisconsin Gorgonzola Chicken Salad Sandwich at EatWisconsinCheese.com.
3 tablespoons mayonnaise
1 1/2 tablespoons sriracha hot sauce
1 teaspoon honey
2 small heirloom tomatoes (or 1 large), diced
4 fresh basil leaves, minced
8 slices multi-grain bread
1 teaspoon vinegar
4 1-ounce slices Wisconsin Gouda Cheese
1 1/2 cups spring green lettuce mix
Preheat oven to 400°F.
In a small bowl, combine mayonnaise, sriracha and honey. Mix well.
In a separate bowl, add diced tomatoes and minced basil leaves. Add salt and pepper to taste. Mix to combine. Set aside.
Place bread slices on baking sheet and lightly brush with olive oil. Lightly toast bread in oven for 2-3 minutes. Spread tomato mixture on 4 slices of bread, then place 1 slice of Wisconsin Gouda over. Set aside remaining bread slices. Return tomato and cheese-topped slices to oven until the cheese melts; about 3 minutes
Meanwhile, bring a shallow saucepot of water to a simmer. (Do not boil.) Add vinegar. One at a time, crack each egg into small bowl and one-by-one, carefully place into simmering water. Cover pan, remove from heat and allow eggs to poach for 3-5 minutes. Yolks should be thickened, but not hard. Gently remove from water with slotted spoon.
Top each slice of tomato and cheese bread with 1 poached egg and leafy greens. Spread sriracha mayonnaise mixture onto remaining slices of bread. Place atop sandwiches to finish.