Mt. Tam Baguette Sandwich
Chef Arron Wright
Side Street Kitchen
Point Reyes, Calif.
Mt. Tam is an American triple-cream brie cheese that makes for an elegant sandwich when layered on crusty French bread with quince paste, melted leeks, arugula and apples. At Side Street Kitchen in Point Reyes, Calif., chef Arron Wright is right near the source for this cheese, and puts it to good use across his menu.
3 tbsp. quince paste
3 tbsp. whole grain mustard
1 tbsp. olive oil
2 cups wild arugula
½ apple, thinly sliced
Olive oil, as needed
Pinch ground coriander
Salt and pepper, to taste
1 long baguette
¼ cup butter, melted
1 wheel (8 oz.) Mt. Tam triple cream cheese
1. In small bowl, mix quince paste with mustard until thoroughly combined; set aside.
2. Clean and chop white part of leek. Heat oil in small sauté pan; add leek. Cook over low heat, stirring until leeks are melted and just lightly browned. Remove from heat and set aside.
3. Toss arugula and apple slices with olive oil, until lightly dressed; season to taste with coriander, salt and pepper. Set aside.
4. Slice baguette in half lengthwise. Brush each half with melted butter; toast buttered-sides down on griddle until golden brown.
5. Cut cheese into ¼ inch thick slices. To serve, spread bottom half of baguette with melted leeks; spread top half with quince-mustard mixture. Lay cheese slices on top of melted leeks; top with dressed arugula mixture. Place top of baguette on top; slice into thirds to serve.
Photograph courtesy of California Milk Advisory Board