Meals (Chicken and Camembert Melt with Matchstick Fries)

By chefbobby

Chef Michael Voltaggio created this recipe for the ultimate chicken and cheese sandwich. “We all loved melted cheese sandwiches,” he says. “When you incorporate premium ingredients like Camembert, it elevates a simple chicken sandwich to something special.” Mostarda, an Italian condiment that combines fruit with mustard and spices, adds a lively kick.

Ingredients

• For the chicken:
• 2 cups water
• 2 cups apple cider
• 1/4 cup maple syrup
• 1/4 cup kosher salt
• 2 Tbs. peppercorns
• 10 fresh thyme sprigs
• 4 boneless, skinless chicken thighs, about 14 oz. total
• For the maple-pepper seasoning:
• 1 tsp. maple flakes
• 1 tsp. Maldon sea salt
• 1 tsp. coarsely ground pepper
• For the mostarda:
• 1 Granny Smith apple, peeled and diced
• 2 oz. dried apricots, diced
• 2 oz. golden raisins
• 1 1/2 tsp. apple cider vinegar
• Zest and juice of 1/4 orange
• 1/2 cinnamon stick
• 2 Tbs. firmly packed light brown sugar
• 1/8 tsp. kosher salt
• 1/4 cup whole-grain mustard
• 8 slices country-style sourdough bread, cut 1/2 inch thick on the bias
• 8 oz. Camembert cheese, cut lengthwise into slices 1/4 inch thick
• 2 cups arugula
• 2 Tbs. extra-virgin olive oil
• For The Fries:
• 2 lb. russet potatoes, scrubbed
• Canola oil for frying
• Kosher salt, to taste

Preparation

Step 1

To prepare the brine, in a saucepan over high heat, combine the water, apple cider, maple syrup, kosher salt and peppercorns and bring to a boil. Remove from the heat. Add the thyme sprigs and steep for 10 minutes, then remove the thyme and discard. Let the brine cool to lukewarm, then refrigerate until cold. Transfer the brine to a large bowl, add the chicken and refrigerate for 2 to 4 hours.

To prepare the maple-pepper seasoning, in a small bowl, combine the maple flakes, Maldon sea salt and pepper. Set aside.

To prepare the mostarda, heat a saucepan over medium heat. Add the apple, apricots and raisins and sauté until the apple is softened, about 4 minutes. Add the vinegar, orange zest, orange juice, cinnamon stick and brown sugar and cook, stirring occasionally, until the mixture reaches a chutney-like consistency, about 2 minutes. Add the salt and fold in the mustard. Let cool completely. Remove the cinnamon stick and discard.

Preheat an electric panini press on the “sear” setting. Remove the chicken from the brine, rinse with cold water and pat dry with paper towels. Place the chicken on the preheated panini press, close the lid and cook until the chicken is cooked through, 6 to 7 minutes. Transfer to a plate and sprinkle each piece of chicken with 1/2 tsp. maple-pepper seasoning. Wipe off the panini press with paper towels and adjust the press to the “panini” setting.

Place the bread slices on a baking sheet. Spread 1/4 cup mostarda on each of 4 slices. Top each with the cheese, dividing evenly, and 1 piece of chicken. Top each sandwich with one of the remaining bread slices.

Place 2 of the sandwiches on the panini press, close the lid and cook until the bread is toasted and the cheese is melted, about 3 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches.

In a bowl, toss the arugula with the olive oil and 1/2 tsp. maple-pepper seasoning. Open the sandwiches and arrange the arugula on the chicken. Close the sandwiches, cut them in half and serve immediately with matchstick fries.

For The Fries:
Adjust a handheld mandoline to 1/8-inch julienne setting. Slice a potato into matchstick pieces, using the hand guard as the potato gets closer to the blade. Transfer the cut potatoes to a bowl of cold water and let stand for 10 minutes. Repeat with the remaining potatoes.

Rinse the potatoes in cold water until the water runs clear, then drain in a colander. Using a salad spinner, spin the potatoes in batches to remove the excess water. Alternatively, place a handful of the potatoes at a time in a clean dish towel and press firmly to absorb the water.

Preheat an oven to 200°F. Line a baking sheet with paper towels.

In a deep cast-iron pot or Dutch oven over medium-high heat, pour in oil to a depth of 2 to 3 inches, making sure the oil does not come more than halfway up the sides of the pot. Heat the oil to 375°F on a deep-frying thermometer.

Working in batches, add the potatoes to the oil and fry, stirring occasionally with a slotted spoon, until golden and crispy, 2 to 3 minutes. Using the slotted spoon, transfer the fries to the paper towel-lined baking sheet and immediately season with salt. Repeat with the remaining potatoes.

Place the fries on a wire cooling rack set over a clean baking sheet and keep warm in the oven until ready to serve.