Sandwich Artist

A fresh-faced lunch from an inventive chef

Loyal followers of the boundary-pushing Chicago chef Graham Elliot have been eagerly anticipating his new counter-service sandwich shop, Grahamwich, for months. Now that the spot is finally open, their patience has been rewarded with a café that rethinks the sandwich using Elliot's bold, inventive flavor pairings and creative twists on the familiar. Take his whitefish salad sandwich: Inspired by a curried-chicken salad, it delivers contrasting textures and flavors via a darkly sweet raisin chutney, crunchy marcona almonds and a cooling carrot-parsley garnish. Though the recipe may sound complex, this clever sandwich is easy to master.

Recipe adapted from Graham Elliot, Grahamwich, Chicago

Smoked Whitefish Sandwich With Curry Aioli And Raisin Chutney
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A fresh-faced lunch from an inventive chef.
Servings
4
sandwiches
Ingredients
  • Aioli
  • 1 cup mayonnaise
  • 3 tablespoons curry powder
  • 1 teaspoon fresh lemon juice
  • Tabasco sauce
  • Chutney
  • 1½ cups red raisins
  • 1 cup fresh orange juice
  • ¼ cup sugar
  • ¼ cup red wine vinegar
  • 1 tablespoon finely chopped peeled fresh ginger
  • One 1-inch strip orange peel
  • Sandwiches
  • 4 (approximately 7-inch) pieces naan
  • 12 ounces smoked whitefish
  • 2 cups flat-leaf parsley leaves
  • 1 medium carrot, peeled and shaved with a vegetable peeler (about 2 cups)
  • ½ cup marcona almonds, toasted and coarsely chopped
  • ½ cup golden raisins
Directions
  1. Make the aioli: In a small bowl, whisk the mayonnaise with the curry powder, lemon juice and a dash of Tabasco until combined. Cover and refrigerate until ready to use.
  2. Make the chutney: In a medium saucepan, combine the raisins with the orange juice, sugar, vinegar, ginger and orange peel. Cook over medium heat until the raisins are soft and about half of the liquid has evaporated, about 12 minutes. Discard the orange peel and transfer the mixture to a food processor. Puree until smooth, then transfer the chutney to a bowl to cool slightly.
  3. Make the sandwich: Preheat the oven to 350˚. Arrange the naan on a baking sheet and bake until warmed through, about 3 minutes. Meanwhile, in a medium bowl, toss the whitefish with the aioli.
  4. Divide the naan among 4 plates and spread each piece with a thin layer of the chutney. Divide the whitefish among the naan and garnish with the parsley, shaved carrot, marcona almonds and golden raisins. Serve immediately.
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