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Smoked Chicken Truffle Sandwich with Lancaster Cheddar

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.
Servings 1



  • 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


  • 1 ciabatta roll
  • 2 tablespoons more or less, as desired Truffle Aioli
  • 2 slices fresh tomato
  • 3 ounces smoked chicken thinly sliced
  • ounces Lancaster Cheddar sliced
  • Small handful arugula
  • 1 piquillo pepper julienned


  • 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.


The aioli may be made the day before serving but should be kept covered and refrigerated.
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.
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.