This is something I’ve been meaning to try for a while. It’s basically a recreation of the Scott Snyder‘s “Chefwich” sandwich that was available all too briefly at Lardo. The original version had a ‘Moroccan lamb meatball’ – which I substituted with merguez sausage and topped with black olive mayo, harrisa carrot slaw and feta.
I was trying to come up with what to serve with this, and then I remembered the cover of this month’s Saveur: Grilled Artichokes with Piment d’Espelette Aioli from Ox. I subbed out the Espelette with Aleppo pepper mainly because I have a lot of it.
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Instead of garnishing the artichokes with edible flowers, I decided to pair it with a beer made with flowers. I went with last year’s bottling of the Flora Rustica – a farmhouse ale brewed with calendula flowers and spring yarrow – from Upright.