Recipe, Sandwich, Goat Cheese With Avocado, Celery, Walnut Pesto, and Watercress , How To Make A Sandwich, Chef Sishi Ortuzar, Ortúzar , ‘wichcraft, Riverpark, New York, Kips Bay, NY, New York City, Sandwiches, American, Recommendations, How to make sandwiches, Sandwich recommendations
Goat Cheese Sandwich with Avocado, Celery, Walnut Pesto & Watercress
Courtesy of chef Sisha Ortúzar
Makes 4 sandwiches
Ingredients
- 8 tablespoons fresh goat cheese (chevre)
- 8 slices hearty multigrain bread
- 1 cup sliced celery (about ¼ inch thick)
- 4 tablespoons lemon vinaigrette
- 2 cups watercress, largest stems removed
- 1 ripe avocado, halved, pitted, peeled, and sliced
- 2 tablespoons walnut pesto
- Kosher salt and freshly ground pepper
Directions
1) Spread the goat cheese evenly over 4 of the slices of the bread.
2) In a bowl, toss the celery in the vinaigrette, and place on top of the goat cheese.
3) Add the watercress to the bowl used to dress the celery and toss with the remaining vinaigrette.
4) Top the celery with the avocado, season with salt and pepper, and follow with the dressed watercress.
5) Spread the pesto evenly over the 4 remaining bread slices.
6) Close the sandwiches, cut into halves, and serve.
WHAT
Sandwich recipe for Goat Cheese With Avocado, Celery, Walnut Pesto, and Watercress from chef Sisha Ortúzar of ‘wichcraft and Riverpark restaurants.
Chef Sisha Ortúzar - Recipes
June 16, 2011
Lemon Vinaigrette
Courtesy of chef Sisha Ortúzar
Yield
About 2 cups
Ingredients
- 1 cup extra virgin olive oil
- ¾ cup fresh lemon juice
- 2 tablespoons finely chopped shallots
- 2 teaspoons kosher salt
- 1 sprig fresh rosemary
Directions
1) In a bowl combine the oil, lemon juice, shallots and salt, and whisk until the vinaigrette emulsifies.
2) Add the rosemary sprig, cover, and set aside for 1 hour.
3) Remove the rosemary before using.
4) Keeps well if refrigerated up to 1 week.
Walnut Pesto
Courtesy of chef Sisha Ortúzar
Yield
About ¾ cup
Ingredients
- 2 cups walnut pieces
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions
1) Preheat oven to 300 degrees F.
2) Distribute the walnuts on a sheet pan and toast in the oven until they are fragrant.
3) Transfer the walnuts to a blender or food processor and roughly chop.
4) Slowly add the oil and continue to process until you have a just spreadable but not too smooth pesto.
5) Keep in mind that the walnuts release their own oils, so be patient if the paste seems too dry at first.
6) Season with salt and pepper.
7) Use immediately or store in the refrigerator for up to 1 week.
COOKBOOKS
- 'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich [buy it]
RECOMMENDATIONS
Sisha Ortúzar’s recommendations for where to eat and shop in New York, Brooklyn, Lisbon, Santiago, and Japan.
Riverpark - Kips Bay - New York, NY | ‘wichcraft - New York, San Francisco, Las Vegas
WHO
Sisha Ortúzar is the executive chef of Riverpark in New York City. He is also a partner, along with chef Tom Colicchio, in 'wichcraft.
WHY
Chef and cookbook author Ortúzar moved from Santiago, Chile to New York and worked alongside Colicchio for five years at Gramercy Tavern and Craft, before opening up ‘wichcraft in 2003 and Riverpark in 2010.
Riverpark
Kips Bay
American
450 East 29th Street, New York, NY 10016
T: 212.729.9790 (make a reservation)
Website:
Hours:
Mon - Thu: 12pm - 10pm
Fri: 12pm - 11pm
Sat: 5:30pm - 11pm
Sun: 5:3 pm - 10pm
‘wichcraft
Multiple Locations
American / Sandwiches
Website:
