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PAN-SEARED SWEETBREADS CLUB SANDWICH




Source of Recipe


Lynn Crawford, executive chef for Four Seasons Hotel in Toronto


List of Ingredients




1/3 cup unsalted butter

2 leeks, white only, coarsely chopped

1 small carrot, coarsely chopped

1/4 small onion, coarsely chopped

2 cloves garlic, coarsely chopped

1 sprig fresh thyme

10 ounces veal sweetbreads, soaked in water

4 cups chicken stock

1/2 cup all-purpose flour

Salt and freshly ground pepper to taste

8 slices brioche bread, lightly toasted

1/2 cup arugula

4 slices pancetta or bacon, cooked until crisp





Recipe



Melt 2 tablespoons butter in a saucepan over medium-low heat. Add leek, carrot, onion, garlic and thyme. Cook for 5 minutes or until softened. Add sweetbreads and chicken stock. Bring to a simmer and remove from heat. Let cool in liquid. Trim away fibrous covering from sweetbreads.

Combine flour, salt and pepper in a separate dish. Dredge sweetbreads in flour mixture, shaking off excess.

Melt remaining 1/4 cup butter in a skillet over medium-high heat. Add sweetbreads and cook for 8 minutes, turning once, until golden-brown. Cut into 8 slices.

Spread brioche slices with Grainy Mustard Pancetta Mayonnaise. Divide arugula and pancetta slices among 4 of the brioche slices. Top with sweetbreads and some of the chutney. Top with remaining brioche slices. Serves 4.