Grilled Texas Goat Cheese Sandwiches with Pickled Peaches
The Lodge Restaurant of Castle Hills - San Antonio
Chef Jason Dady of the Lodge Restaurant of Castle Hills in San Antonio and some of his fellow California Culinary Academy alums got together to prepare a forward-thinking, eclectic meal at the Beard House. These wonderful sweet and savory sandwiches were one of six hors d’oeuvre on the reception menu. The sandwiches are large enough to be eaten whole for lunch or brunch, or cut into halves or quarters for an hors d’oeuvre.
- 2 to 3 medium peaches (about 1/2 pound)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons blood orange vinegar
- 1 tablespoon granulated sugar
- Salt, to taste
- 1/2 pound goat cheese, softened to room temperature
- 1 tablespoon freshly chopped mint
- 1 tablespoon freshly chopped basil
- Salt and freshly ground black pepper, to taste
- 16 1/2-inch thick slices of brioche
- 1 stick unsalted butter
To make the pickled peaches, cut peaches in half, remove the pit, and dice into small pieces. Toss with olive oil, vinegar, sugar, and salt. Allow to marinate for a minimum of 1 hour.
Place goat cheese in large mixing bowl. Mix with mint and basil, and season with salt and pepper. Form the cheese into a 1 1/2–inch diameter log. Place goat cheese in refrigerator and allow to chill for 30 minutes, or until firm.
To assemble the sandwiches, cut the brioche into 1 1/2–inch circles using a cutter. It should be possible to get one to two circles from each slice of bread. Slice the cheese log into 8 equal-sized slices. Place a goat cheese round between two brioche circles. Repeat with remaining bread and cheese.
Melt a few tablespoons of the butter in a large pan over medium-low heat. Cook the sandwiches until golden brown, about 5 minutes per side. Repeat with remaining sandwiches. Place on a paper towel and allow to cool slightly.
Serve warm grilled cheese sandwiches with pickled peaches on the side.