By 300 Sandwiches
A few weeks ago, I met the husband and wife team behind The Peach Truck when they brought their vintage Jeep pick up truck and crates of their delicious Georgia peaches to Brooklyn. The couple, Stephen and Jessica, along with their adorable baby girl, Florence, started importing peaches into their native Nashville when they couldn’t find any, and have now grown a business out of shipping fresh Georgia peaches across the country.
I bought two pounds worth of peaches when they set up camp outside of Wilma Jean restaurant in Carroll Gardens (and chef Rob Newton fed me one of his signature dishes, chicken on a stick, and it was so good I almost bought a whole bucket of fried chicken on a stick and forgot about the peaches because fried chicken on a stick). I had two plans for my peaches. First, make a killer peach cobbler, my own little summer tradition. And, two, make a few BLP sandwiches. I raced home with my fruit and got cooking for E.
For a heartier sandwich, E and I picked up thick, pastrami bacon from Red Hook BBQ joint Hometown Barbecue to use on the BLPs. The slices were thick, baked in bit of brown sugar and other seasonings, and melt in your mouth tender. It complimented the sweet peaches perfectly.
The peaches were so delicious that I didn’t have the willpower to save them all to carve them up for a cobbler. I made another BLP for lunch after I bought my fruit, and had the rest as midday snacks or sliced into my yogurt for breakfast. Luckily there’s still time to order another batch.
1 peach, sliced
1/4 teaspoon cinnamon
1 cup arugula
1 teaspoon olive oil
salt and pepper
2 slices bread
2-3 slabs pastrami bacon (or regular bacon)
Slice peach. Sprinkle cinnamon on slices. Drizzle olive oil over arugula and toss with a sprinkle of salt and pepper. Toast bread. Layer on greens, then bacon, then peaches. Top with bread. Slice and serve.