Make the pickles ahead: Place the carrots, cucumbers and chilies in a medium jar with the white vinegar, sugar and salt...
RECIPES
Ingredients
* 1 (14-ounce) cheddar cheese
* Extra-virgin olive oil, for the pan
* 4 French bread loaves, sliced in half
* Mayonnaise
* Thinly sliced tomatoes and onions as per taste
* A few sprigs of coriander per sandwich
Pickled Veggies
* 2 small carrots, sliced into matchsticks
* ½ small cucumber, seeded and sliced into matchsticks
* ½ jalapeño or green chili, thinly sliced
* ¼ to ½cup white wine vinegar
* Pinch of sugar
* Pinches of salt
Cheese Marinade
* 1 tablespoon olive oil
* 2 tablespoons soy sauce
* Juice of ½ lime and a little zest
* 1 garlic clove, minced
* ½ teaspoon minced ginger
* Freshly ground black pepper
Instructions
* Make the pickles ahead: Place the carrots, cucumbers and chilies in a medium jar with the white vinegar, sugar and salt. If the liquids don’t cover the veggies, add about 2 tablespoons water and more vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.
* Cut the cheese into ½-inch slices.
* Make the marinade in a small bowl, by whisking together the olive oil, soy sauce, lime juice and zest, garlic, ginger and pepper.
* Place the cheese in a shallow pan and pour the marinade on top. Flip the cheese to fully coat it, adding more soy sauce if necessary. Let the cheese marinate for at least 15 minutes.
* Heat a non-stick skillet to medium-high heat. Add a little oil to the pan and place the cheese pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the cheese slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.
* Assemble sandwiches with the French loaf, mayo, cheese slices, pickled veggies, tomatoes, onions and coriander.
