Smoked Chicken Truffle Sandwich with Lancaster Cheddar
If you can’t find Lancaster Cheddar from Pennsylvania in your market, consider some award-winning substitutes, such as Fiscalini Bandaged Cheddar from California or Grafton Cheddar from Vermont.
Ingredients
TRUFFLE AIOLI
- ¼ cup red wine vinegar
- 1 tablespoon roasted garlic
- 1 tablespoon Dijon mustard
- 1 egg see note
- 1 cup blended oil
- 1 tablespoon white truffle oil
- 6 basil leaves chopped
- 2 sprigs tarragon chopped
- 2 sprigs chives chopped
SANDWICH
- 1 ciabatta roll
- 2 tablespoons more or less, as desired Truffle Aioli
- 2 slices fresh tomato
- 3 ounces smoked chicken thinly sliced
- 1¼ ounces Lancaster Cheddar sliced
- Small handful arugula
- 1 piquillo pepper julienned
Instructions
- THE AIOLI: In a mixing bowl, blend the vinegar, garlic, and mustard. Whisk in the egg, combining well. Whisking vigorously, add the oils, a few teaspoons at a time, until the mixture is thick and creamy. Stir in chopped herbs. (Aioli may also be made in a food processor.)
- THE SANDWICH: Split the roll and spread each cut surface with the Truffle Aioli. Layer the sandwich with the tomatoes on the bottom, then the chicken, cheddar, arugula, and pepper.
Notes
DO-AHEAD:
The aioli may be made the day before serving but should be kept covered and refrigerated. CHEATS:
For a quick sandwich condiment inspired by Harris’s aioli, try flavoring your favorite mayo with a pinch of truffle oil, good mustard, and finely chopped fresh herbs, such as those used in this recipe. NOTE:
As in most classic aioli recipes, Harris uses raw egg as an emulsifier. While proper care and handling of fresh eggs makes this a safe practice, public health experts caution pregnant women, older people, very young children, and those with impaired immune systems to avoid consuming raw eggs to avoid possible food-borne illness.
The aioli may be made the day before serving but should be kept covered and refrigerated. CHEATS:
For a quick sandwich condiment inspired by Harris’s aioli, try flavoring your favorite mayo with a pinch of truffle oil, good mustard, and finely chopped fresh herbs, such as those used in this recipe. NOTE:
As in most classic aioli recipes, Harris uses raw egg as an emulsifier. While proper care and handling of fresh eggs makes this a safe practice, public health experts caution pregnant women, older people, very young children, and those with impaired immune systems to avoid consuming raw eggs to avoid possible food-borne illness.
