This was for a lazy Sunday night dinner with a friend. We just wanted to sit on the couch and watch movies and it was perfect for that. Yummy, lazy comfort food that doesn’t take long to put together. OK, that is a little bit of a lie; it takes some effort to make your own potato chips. But this sandwich is really good and comes together fast, so I won’t tell anyone if you buy your potato chips to go with this one.Don’t be scared off by the rye bread, I know it is not a crowd favorite but it is seriously so good with this combination that if you skip it you won’t even know how sad you will be.
Whatever you decide to do with your chips though you should have a glass, or two, of Chardonnay with this. Chardonnay, though one of the top wines in the world in terms of production, is actually incredibly hard to pair with food. It is a relatively high alcohol wine and often spends a good amount of time aging in oak barrels. Both of which make it a difficult partner for food. So for this dish you want to pick a chardonnay that has seen a little bit of oak but is not overly oaked. The wine I picked was aged on 25% new oak and the rest was all neutral oak, plus it did not go through malolactic fermentation. All of that means that it gets a little bit of richness from the oak but it still retains a good amount of acidity and full fruit flavors without the butteriness from the malo.That hint of oak in the wine is a good match for the toasty bread and the nutty cheese. While the full fruit and acidity pair well with the sweet onions and spices. The acidity also helps to cut the richness and is the reason this chardonnay can actually stand up to the broccolini, something a fuller oakier Chardonnay would have trouble with.
Adapted from Smitten Kitchen
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large red onion, halved and thinly sliced
- 2 tbsp brown sugar
- ¼ tsp kosher salt, plus more to taste
- 1 tbsp balsamic vinegar
- Freshly ground black pepper
- Four ½-inch thick slices of rye bread
- 2 tbsp butter, softened
- ¾ cup grated Emmentaler (or another Swiss cheese)
- Heat the olive oil and 1 tablespoon of butter in a skillet over medium high heat. And the onion and cook for about 5 minuets until softened. Then add the sugar and salt and lower the heat a little a cook for another 10 minutes, stirring every so often. Add the vinegar and use the liquid to scrape up any little bits that have stuck to the bottom of the pan. Simmer the whole mixture for about 1 to 2 minutes until it thickens and then season everything with pepper. Remove pan from heat and allow mixture to cool until needed for the sandwiches.
- To make the sandwich butter one side of the rye bread for each sandwich. Place the buttered side down on the counter or a plate if you want to make clean up a little easier and spread the jammy onion mixture onto the bread. Top this with the grated Emmentaler. Then place the other slice of bread on top, buttered side up.
- Heat a heavy skillet over medium-low heat and once hot place the sandwiches on the pan and cook until they are golden brown, about 5 minutes a side.
- 1 large or two small russet potatoes
- Oil for frying
- Curry powder
- Kosher Salt
- Using a mandolin, your really going to want one for this recipe to ensure that your potato slices are both thin and evenly cut, slice the potato into ⅛ in thick rounds. Immediately place these slices in a bowl of ice-cold water as you are slicing them. Once they are all in the water, drain, rinse and refill the bowl with cold water. Let the potato slices sit in the water for 30 minutes. This will help remove excess start from the potatoes and helps prevent them from sticking together as you fry them.
- Next you want to lay the slices out in a single layer on a towel and dry as much water off them as possible. Water and hot oil do not mix.
- Place the chips in small batches into a deep fryer set to 365° and fry until golden brown and crispy, about 3 -4 minutes. As soon as you pull them out of the fryer sprinkle with some of curry powder and a small pinch of salt. Repeat until you have cooked all the chips.
- (Note: These chips were delicious but they still came out a little bit darker than I like. Perfect homemade potato chips are something I have yet to master. But the other day I was reading an article on Serious Eats that might offer a solution.)
- 1 bunch broccolini
- 2 tbs olive oil
- Kosher Salt or other Flake Salt (I used a rosemary flake salt)
- Trim the ends of the stalks and slice vertically so that you have nice long skinny stems of brocolini. Heat a frying pan over medium high heat and pour in the olive oil. Once the oil has had a chance to heat up put the brocolini in the pan cut side down and cook until browned on the underside, about 2 -3 minuets. Flip the brocolini over and cook for another 2 minutes. Remove the brocolini from pan and immediately sprinkle with salt.