Gorgonzola, Radicchio, Honey, and Walnuts Open-Faced Sandwich
Modified From Nancy Silverton's Sandwich Book [1]
Ingredients
- 1 medium head radicchio (about 10 ounces) cut in half through the core
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Kosher salt
4 slices walnut, white, or whole-wheat sourdough bread
8 ounces gorgonzola dolce*
Approximately 3 tablespoons honey, preferably buckwheat or chestnut
1 cup candied spiced walnuts, coarsely chopped, plus 8 candied walnut halves**
Approximately 1 bunch chives, minced
Directions
- For the radicchio: Adjust the oven rack to the middle position, and preheat the oven to 400°F.
- Cut each radicchio half into 5 wedges. In a cast-iron or other ovenproof 10-inch skillet, combine 2 tablespoons of the olive oil and 2 teaspoons of the vinegar. Arrange the wedges of radicchio in the skillet in a concentric circle. Drizzle the remaining olive oil and vinegar over the radicchio and sprinkle over the salt.
- Cover with foil and roast in the oven for 15 minutes. Remove the foil to allow the steam to escape.
- Turn the wedges of radicchio over, and on the stovetop over medium heat, cook the radicchio about 3-5 minutes to caramelize slightly, being careful not to burn it.
- To make the sandwiches: Grill the bread or toast in the oven for 5 minutes. Place the slices on serving plates.
- Spread an uneven layer of the gorgonzola over each slice of bread, and spoon about 2 teaspoons of honey over the cheese.
- Scatter about a 1/4 cup of chopped walnuts (or pecans) over each, and evenly distribute the radicchio, leaving a border of the gorgonzola around the edge. Sprinkle the sandwiches with chives, and place 2 candied walnut (or pecan) halves overlapping in the center of each.
Serves 4.
*I used about half the amount of gorgonzola suggested.
**Silverton's book includes a recipe to make your own candied spiced walnuts, but I used store-bought candied pecans instead.
Information
- Category
- Main Dishes, Sandwiches
- Cuisine
- Italian