Tart cherries, nutty walnut ficelle, and floral, full-bodied sheep's milk (like Pyrenees Brebis) come together for this vegetarian- and picnic-friendly sandwich.

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Ingredients

Directions

  • Put shallots and butter into a heavy medium saucepan over medium heat. Cook until shallots begin to caramelize and turn golden brown, about 10 minutes.

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  • Stir in frozen and dried cherries. Cook, stirring occasionally, until mixture has thickened, 18 to 20 minutes (if cherries are not breaking down, crush with a potato masher). Stir in vinegar. Remove from heat; let cool completely.

  • Meanwhile, finely grind walnuts in a food processor. Add oil; process until mixture forms a thick paste.

  • Spread 1/3 cup shallot-cherry confit on bottom half of ficelle. Spread 1/4 cup walnut paste on top half of ficelle. Layer cheese over confit. Cut the sandwich into 4-inch pieces; discard ends. Wrap each sandwich in parchment paper.

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