If you’ve missed the past 10 years of the annual Pickle Day on the Lower East Side — the area was once the city’s pickle district, as a matter of fact, and this Sunday they essentially recreate the mood — we’ve got a good reason to get you there this year, or at least between the hours of 11 and 1 p.m. That’s when two of our favorite local purveyors both in terms of people and in product will partner in making the grilled cheese and pickle sandwich par excellence below.
That being Anne Saxelby of Saxelby Cheesemongers in the Essex Street Market, whose stall focuses on American cheeses, and Rick Fields of Rick’s Picks, who uses local produce in his pickles and was one of the first in the city to build a business on the beauty of the brine. Anne sent the recipe in her weekly emailed newsletter this week — both of these sellers create one, by the way, and both are always an interesting read — and we had to reprint it, being fans of all things grilled and cheese and also Rick’s Hotties, the name of his new Sriracha-spiked crinkle cut wedges. (They’re on sale this month, in fact.)
Grilled Cheese and Spicy Pickle Sandwiches
Straight from Anne Saxelby
1 piece of olive-oily focaccia
2 oz Landaff (raw cows’ milk cheese from Landaff Creamery, NH)
Handful of ‘Hotties’ Rick’s Picks Sriracha spiced pickles
Preparation: (easy as pie!)
Place 2 hearty hunks of Landaff in between slices
Slice Hotties in half to make ‘em a bit skinnier
Liberally garnish Landaff with Hotties
Smush bread back together
Grill till gooey and enjoy!