Recipe

Sandwiches

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.

Aioli

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.

Gentleman’s Chutney

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).