You may also like
Categories:
white pepper pepper jalapeno mayonnaise fresh cilantro lime kosher salt Creme Fraiche egg yolk drops white truffle oil sugar white loaf unsalted butter arugula
Viewed: 57 - Published at: 7 years agoIngredients
- 8 ounces white pepper jack cheese, coarsely grated
- 1 small poblano pepper, roasted, peeled, seeded, and finely diced
- 1 small jalapeno, seeded and minced
- 1/4 cup
- or good quality store-bought mayonnaise
- 1 tablespoon chopped fresh cilantro
- Grated zest and juice of 1/2 lime
- Kosher salt to taste
- 1/4 cup creme fraiche or sour cream
- 2 tablespoons freshly grated Parmesan
- 1 large egg yolk
- 1 to 2 drops white truffle oil
- 1/2 teaspoon sugar
- Eight 1/2-inch-thick slices brioche or Pullman sandwich white loaf
- 1/2 cup
- 2 tablespoons unsalted butter
- 1/2 cup arugula for serving (optional)
Method
- In a medium bowl, stir the cheese, poblano, jalapeno, aioli, cilantro, lime zest and juice, and salt together until well combined. In a small bowl, whisk the creme fraiche, Parmesan, egg yolk, truffle oil, and sugar together until well combined.
- Lay 4 of the bread slices on a work surface and spread one-quarter of the cheese mixture evenly over each slice. Spread 2 tablespoons of the relish on each of the 4 remaining slices of bread, place them on top of the cheese, and press down lightly.
- Melt the butter in a large skillet over medium-low heat. With a pastry brush, spread a thin layer of the creme fraiche mixture on the top of each sandwich. With a spatula, transfer the sandwiches to the skillet, creme fraiche side down, and cook until golden brown on the bottom, 3 to 4 minutes. Lightly brush the tops of the sandwiches with the remaining creme fraiche mixture, flip them, and continue cooking until the bottoms are golden brown and the cheese is melted, 2 to 3 minutes more.
- 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.
