Sandwich* Recipe

Make the chimichurri

Finely chop the parsley and cilantro (or pulse in a food processor). Add minced garlic, red wine vinegar, red pepper flakes, kosher salt and black pepper. With the processor running or in a bowl while whisking, stream in the 4 tbs olive oil until the mixture is well combined but still slightly textured. Taste and adjust salt or acidity if needed.

Reserve 2 tablespoons of the chimichurri in a small bowl for spreading at assembly. Place the remaining chimichurri in a shallow dish or resealable bag.

Slice the cheddar block into 6–8 mm (1/4–1/3 inch) slices. Arrange slices in the dish or bag so they are in a single layer or slightly overlapping, then spoon/churn the chimichurri to coat every cheese slice. Ensure herb mixture gets between slices if stacking. Seal or cover and refrigerate for at least 2 hours, preferably 4–8 hours or overnight for deeper flavor. (If short on time, 30–60 minutes will still impart some flavor.)

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or foil.

Toss the halved tomatoes with 2 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper on the prepared sheet, cut side up for juicier tops or cut side down for slightly caramelized undersides.

Roast in the oven for 18–25 minutes, until the skins blister and tomatoes soften but still hold shape. Remove from oven and let cool slightly. If there is excess liquid on the sheet, spoon some off and reserve with the tomatoes for assembly.

Make the house aioli

In a small bowl, combine 1/2 cup mayonnaise, minced garlic clove, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 tbsp olive oil (optional to loosen). Whisk until smooth. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Taste and adjust lemon or salt. Refrigerate until ready to use.

When ready to assemble, remove the marinated cheddar from the refrigerator and let it come closer to room temperature for 10–15 minutes (this helps it melt more readily).

Butter one side of each bread slice evenly with softened butter. On the unbuttered side of two slices, spread a tablespoon of reserved chimichurri each; on the unbuttered side of the other two slices spread about 1 tbsp house aioli each (or adjust to taste).

Layer on each aioli‑slathered slice: 3–4 slices of chimichurri-marinated cheddar (enough to cover bread), a generous spoonful of roasted tomatoes (drain excess liquid if overly wet), and a handful (about 1 cup) of arugula. Top each with a chimichurri‑spread slice of bread (buttered side facing out).

Heat a skillet or grill pan over medium heat (or preheat a panini press). Place sandwiches buttered-side-down in the skillet, press lightly with a spatula or a heavy pan, and cook 3–4 minutes until the bottom is golden. Flip and cook another 3–4 minutes, pressing gently, until the other side is golden and the cheese is melted. If using an oven to finish, transfer to a 180°C (350°F) oven for 3–5 minutes after browning to ensure the cheese is fully melted.

Remove sandwiches, let rest 1 minute, slice in half and serve immediately with any extra chimichurri or aioli on the side.