Shishito grilled cheese sandwich
25 minutes, plus pickling time. Makes 1 sandwich
QUICK-PICKLED CARROT AND DAIKON
3⁄4 pound carrots (about 4) 3⁄4 pound daikon radish root 3⁄4 cup sugar 1 cup water 1 cup rice wine vinegar 1 tablespoon kosher salt
1. Peel and finely julienne the carrot and daikon, and place in a glass or nonreactive container or bowl.
2. In a saucepan, heat the sugar, water, vinegar and salt over high heat, stirring until the sugar and salt are dissolved. Continue heating just until the mixture comes to a boil. Remove from heat and pour over the vegetables.
3. Stir the mixture, coating the vegetables and making sure they are submerged (if necessary, weight them down to keep them under the liquid). Set aside for ½ to 1 hour to quickly pickle, then cover and refrigerate. This makes about 3 cups drained pickles, which will keep, refrigerated, up to 2 weeks.
SHISHITO GRILLED CHEESE
8 shishito peppers 2 large slices French or Italian bread 6 to 8 tablespoons mayonnaise, preferably Kewpie brand, more if needed 3 ounces cheese (see note) 1⁄3 cup drained quick-pickled carrots and daikon, or as desired Fresh sprigs cilantro
1. Heat a griddle or cast iron pan over medium-high heat until hot. Add the shishito peppers and toast until softened and blistered on all sides, 4 to 6 minutes, rotating frequently. Remove from heat and set aside until cool enough to handle.
2. Spread mayonnaise on 1 side of each of the slices of bread. Top each slice with half of the cheese. On top of one slice, arrange the shishito peppers, then the drained pickles and cilantro sprigs. Top with the inverted second slice of bread to form a sandwich, pressing gently so everything stays together.
3. Heat the griddle over medium-high heat until hot. Meanwhile, spread mayonnaise on the outside of one side of the sandwich.
4. Invert the sandwich onto the hot griddle, and spread mayonnaise on the second (top) side. Grill the sandwich until the bread is crisp and golden-brown, and the cheese is starting to melt. Flip the sandwich and repeat with the second side. Remove from heat.
5. Slice the sandwich and serve immediately.
Note: From Noelle Carter. Use a combination of Abbaye de Belloc (a sheeps milk cheese from the Basque region of France) and Bethmale (a goats milk cheese from the Basque region of France), or a combination of crumbled fresh goat and part-skim mozzarella cheeses to make the sandwich.