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Sandwiches | |
| 2 slices of 1/4 inch thick Peasant Bread 3 oz French Raclette, sliced 1 smashed red potato (recipe to follow) 1.5 oz Whiskey Caramelized Onions (recipe to follow) 6 cornichon, sliced in half 1/2 tbsp butter Aluminum foil for tenting Dijon Mustard (optional) | |
| Heat a nonstick griddle on medium heat for 5 minutes. Butter both slices of bread and place butter side down on the griddle. Add the slices of Raclette on open sides of bread and cover the griddle with a tented piece of foil for 2-3 minutes, or until the cheese has started to melt. Remove the foil and add the smashed potato to one side of bread and caramelized onions to the other. Distribute cornichon among both sides of bread. Using a spatula, close the sandwich and continue to grill until the cheese is completely melted and the bread has toasted. Serve immediately with a dollop of grainy, dijon mustard if desired. Whiskey Caramelized Onions Ingredients: In a large skillet melt butter and olive oil. Add sliced onions and a large pinch of salt. Stir to coat onions with oil and butter and allow to cook for 5-10 minutes or until the onions start to brown. Add whiskey and stir to incorporate. Continue to cook and stir occasionally until the alcohol flavor has dissipated onions are well caramelized with little moisture in the pan. Smashed Potato Ingredients: 1 red potato Salt Pepper Olive oil Directions: Boil the potato until fork tender. Remove potato and transfer to a sheet pan drizzled with olive oil. Use a potato masher to smash the potato and season with salt pepper and olive oil. Bake at 450 degrees for 25 minutes or until the potato is browned and crisped. 1 tbsp butter 2 tablespoons olive oil 2 large sweet onions, thinly sliced 6 tablespoons Irish whiskey Generous pinch of salt | |
Unrated | |
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