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Dean & DeLuca Roquefort Special

Dean & DeLuca Roquefort Special

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Well, you may say, if I've got a great piece of Roquefort, why not eat it by itself? But you'd be at odds with all the blue-cheese lovers who keep buying this great sandwich at the store. The combination of flavors and textures is remarkable -- something like a fruit and cheese and bread course in one manageable package. Makes 8 sandwiches Recommended wine: Zinfandel.

SKU 662-Recipe

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Ingredients:

1 pound Roquefort cheese (other kinds of oily blue cheese may be substituted)
1/2 cup butter
1 tablespoon brandy
1 teaspoon finely minced garlic
3 tablespoons chopped fresh parsley
1/2 cup walnuts, coarsely chopped
2 Belgian endives
2 tablespoons lemon juice
2 Granny Smith apples
1 red bell pepper
16 slices of walnut raisin bread

Directions:

Combine the Roquefort, butter, and brandy in a food processor and process until smooth. Add the garlic, parsley, and half the walnuts, and pulse until just combined. Place in a small bowl and set aside.
Cut off the root ends of the endives and cut each one in half lengthwise. Slice into thin strips, place in small bowl, and sprinkle with 1 tablespoon of the lemon juice. Peel the apples, cut them in half, remove the core, cut apples into thin half-moon slices, and place in small bowl. Add the remaining tablespoon of lemon juice. Reserve both the endive strips and apples in the refrigerator.
Put the bell pepper over an open fire or under a preheated broiler. Turn and sear all sides until the skin is black. Place the pepper in a sealed paper bag for 5 to 10 minutes. Remove the charred skin from the pepper. Cut in half, remove and discard the seeds and ribs, and cut the pepper into thin strips. Set aside.
Spread half of the Roquefort mixture on 8 slices of bread. Top each slice with an equal amount of endives, apple slices, and red pepper strips. Sprinkle the remaining walnuts on each slice. Spread the remaining bread slices with the remaining Roquefort mixture and top the sandwiches.