Richard Blais'S Pimento Jack Cheese Sandwiches

Name: Richard Blais'S Pimento Jack Cheese Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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.
2
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.
3
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.
4
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.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Richard Blais'S Pimento Jack Cheese Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!