Sandwiches are perfect takeout fare. Slathered in a creamy curry farmer’s cheese spread, this open-faced turkey meatball sub from Chef Olivier Gaupin melds flavors of India with an American staple.
To prepare the curry cucumber farmer’s cheese spread, grate the cucumber skin on a micro plane. Dice the flesh into brunoise; lightly salt and set aside to drain while you prepare the remaining ingredients. Place farmer’s cheese in a mixing bowl. Whisk in Thai curry paste. Fold in shallots, diced cucumber and skin, and basil. Season to taste with Madras curry powder, salt and pepper. Cover and refrigerate. Best made one day in advance.
To prepare the harissa aioli, whisk together egg yolks, mustard, garlic, vinegar, and salt and pepper to taste in mixing bowl. Whisk in canola oil, in a slow drizzle to form emulsified aioli. Once mayonnaise is formed, season with harissa paste.
To prepare the turkey meatballs, brush both sides of bread with clarified butter and toast in pan until golden brown. Cool and grind. Combine breadcrumbs with ground turkey, garlic, shallots, cilantro, lime zest, cumin, curry powder, and salt and pepper, to taste. Form meat into balls about ¾ inch in diameter and place in roasting pan, brushed with softened butter. Roast at 400°F for 12 to 15 minutes or until firm to the touch and cooked through. Remove from oven and hold warm or at room temperature.
To assemble sandwich, spread softened butter on both sides of one slice sourdough bread. Grill or toast until well browned and crisp. Spread one side with the curry cucumber farmer’s cheese spread. Top with five meatballs. Drizzle meatballs with harissa aioli. Arrange vegetable garnish over and around meatballs before serving.
Recipe developed by Olivier Gaupin, Benchmark Hospitality, for the California Milk Advisory Board
