Got to be NC Recipes: Bone Suckin’ Sauce and Peaches

by | Jul 7, 2016


Peaches are popping up at farmers markets across North Carolina, which makes this a great time of year to enjoy peach ice cream, cobbler or even just plain peaches. There’s no wrong way to enjoy a peach – no matter if you like yours peeled and sliced or if you like to bite right into it – fuzz and all.

Peaches play a starring role in the chutney recipe below provide by Got to be NC member, Bone Suckin’ Sauce. For more than 25 years, Phil Ford of Raleigh’s sauce has been enjoyed by those in the Tar Heel state and beyond. In fact, Bone Suckin’ sauce can be found on the shelves of specialty food stores across the country and around the world.

Chutney is known as a ‘savory jam’ and is usually a slightly spicy blend of fruits, spices, vinegar and sugar.

Bone Suckin’ Peach and Nectarine Chutney Sandwich

  • 1/2 cup Bone Suckin’ Sweet Hot Mustard
  • 1 loaf Ciabatta bread
  • 1 cup chutney (see recipe below)
  • olive oil, for brushing bread
  • 1 clove garlic
  • 3 cups Gruyère cheese, grated
  • 1 cup arugula


  • 1/3 cup Bone Suckin’ Sauce
  • 2 teaspoons olive oil
  • 1/4 cup white wine vinegar
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon salt
  • 4 nectarines
  • 3 peaches

Before assembling sandwiches make the chutney. Whisk together the first 5 ingredients in a large bowl. Core nectarines and peaches and cut into 1 inch strips. Place fruit on a hot grill and baste with sauce mixture for about 2 minutes per side (fruit should be slightly firm). After fruit has been grilled and diced, place in bowl with the whisked sauce and toss.
Split the Ciabatta down the side in order to make a large sandwich. Brush the inside of the Ciabatta with olive oil and then rub with garlic clove. Spread Bone Suckin’ Sweet Hot Mustard over bread and sprinkle grated Gruyère cheese over mustard. Place the top and bottom of the bread on the grill, with the cheese side up, for 4 minutes and let the heat soften the cheese. When cheese is softened, assemble sandwiches with arugula and fruit. Drizzle with sauce. Recipe serves 4.

North Carolina farmers grow about 70 different varieties of peaches on more than 1,000 acres. The majority of N.C. peaches are sold directly to consumers through roadside stands and farmers markets, usually within a day of harvesting. Consumers can find roadside stands and farmers markets near them using

More recipes using Bone Suckin’ Sauce are available at