4 pounds butter, softened
4 ounces honey
1 to 2 ounces white truffle oil
salt
cayenne pepper
1 pound chives, chopped
32 ounces hazelnuts
8 pounds Buttermilk Blue Affinee cheese, sliced thin
8 pounds brioche squares (70 slices), sliced thin
1 pound frisée lettuce, washed and dried
32 ounces lemon juice
32 ounces olive oil
1 pound chives, chopped
1 pound clean chervil
METHOD:
Mix the softened butter, honey, truffle oil, salt, cayenne, and 1 tablespoon chopped chives. Reserve. Preheat the oven to 300°F. Roast the hazelnuts for 5 minutes. Meanwhile, spread a teaspoon of butter on each side of the brioche. Place the sliced cheese between 2 slices of buttered brioche. Heat up a non-stick pan with 1 teaspoon of olive oil. Sautée the sandwich in the pan and cook over low heat until first side is crispy. Flip the sandwich and repeat on the other side. Remove the sandwich from pan and cut the sandwich into quarters. In a small bowl, toss the frisée with lemon juice, olive oil, salt, and pepper. Garnish the sandwich with frisée, then sprinkle with reserved chives, roasted hazelnuts, and chervil.
