A lunch idea from Top Chef Richard Blais.
8 oz. white pepper jack cheese, coarsely grated
1 small poblaño pepper, roasted, peeled, seeded and finely diced
1 small jalapeño, seeded and minced
1/4 cup aioli (see below) or good quality store-bought mayonnaise
1 tbsp chopped fresh cilantro
Grated zest and juice of 1/2 lime
Kosher salt to taste
1/4 cup crème fraîche or sour cream
2 tbsp freshly grated Parmesan
1 large egg yolk
1-2 drops white truffle oil
1/2 tsp sugar
Eight 1/2"-thick slices brioche or Pullman sandwich white loaf
1/2 cup Gentleman's Chutney (see below)
2 tbsp unsalted butter
1/2 cup arugula for serving (optional)
1 large egg
4 garlic cloves, finely minced
Juice of 1 lemon (about 3 tbsp)
1 tbsp Dijon mustard
1 tsp cider vinegar
2 tsp kosher salt
1/2 tsp freshly ground white pepper
3/4 cup extra-virgin olive oil
Dash of hot sauce, or to taste (optional)
4 tomatoes, peeled, cored and coarsely chopped
1 peach, peeled, pitted and chopped
1 red apple, peeled, cored and chopped
1 yellow onion, finely diced
1 stalk celery, finely diced
1/2 cup white vinegar
1-1/2 tsp kosher salt
1/4 cup pickling spice
Step 1: In a medium bowl, stir the cheese, poblaño, jalapeño, aioli, cilantro, lime zest and juice and salt together until well combined.
Step 2: In a small bowl, whisk the crème fraîche, Parmesan, egg yolk, truffle oil and sugar together until well combined.
Step 3: Lay 4 of the bread slices on a work surface and spread 1/4 of the cheese mixture evenly over each slice. Spread 2 tbsp of the relish on each of the 4 remaining slices of bread, place them on top of the cheese, and press down lightly.
Step 4: Melt the butter in a large skillet over medium-low heat. With a pastry brush, spread a thin layer of the crème fraîche mixture on the top of each sandwich. With a spatula, transfer the sandwiches to the skillet, crème fraîche side down, and cook until golden brown on the bottom, 3-4 minutes. Lightly brush the tops of the sandwiches with the remaining crème fraîche mixture, flip them and continue cooking until the bottoms are golden brown and the cheese is melted, 2-3 minutes more.
Step 5: Let the sandwiches stand for 5 minutes to allow the cheese to set up. Lift the top slice and add the arugula. Slice the sandwiches in half and serve warm.
Step 1: Fill a small saucepan with 3" of water and bring to a boil over medium heat. With a slotted spoon, lower the egg into the water and boil for 6 minutes. Remove the egg and put it in a small bowl of cold water until cool enough to handle. Peel the egg.
Step 2: Put the egg, garlic, lemon juice, Dijon, vinegar, salt and white pepper into a blender and purée on low speed. With the blender running, add the oil in a steady, slow stream, blending until emulsified and thickened. Add the hot sauce, if using, and blend on high speed for about 1 minute. Transfer to an airtight container and store in the refrigerator for up to 3 days.
Step 1: Put the tomatoes, peach, apple, onion, celery, vinegar and salt in a large heavy saucepan over medium-high heat.
Step 2: Wrap the pickling spice up into a bundle in a square of cheesecloth, tie with kitchen twine and add to the pot.
Step 3: Bring the mixture to boil. Reduce the heat to low and simmer, stirring frequently, until very thick and the liquid has evaporated, 2 to 2-1/4 hours.
Step 4: Remove the spice bundle and discard. Transfer the chutney to a storage container and cool completely at room temperature. Chutney can be stored in an airtight container in the refrigerator for up to 1 month.
See more recipes from Richard Blais.
Reprinted with permission from Richard Blais' Try This at Home (2013 Clarkson Potter).