CHESTNUT SANDWICH

Ingredients

• 2 cups (whole, unshelled) chestnuts (Fresh chestnuts work best; look for firm, glossy shells with no soft spots.)
• 2 cups (finely chopped) celery (Use an equal quantity by volume to the cooked, chopped chestnuts. Chop as finely as possible for the best texture.)
• 2 tablespoons French dressing (Use just enough to moisten the mixture without making it wet. A classic vinaigrette-style French dressing works well.)
• 8 thin slices white bread (Slice as thinly as you can, or ask your bakery to slice it thin. A soft, fine-crumbed loaf is ideal.)
• 2 tablespoons (softened) butter (Soften the butter at room temperature so it spreads easily without tearing the bread. Apply a light, even layer.)
• 4 crisp leaves lettuce leaves (Choose crisp varieties such as iceberg or romaine. Pat leaves dry so the sandwich does not become soggy.)

Instructions

1. 1Using a sharp knife, score an X on the flat side of each chestnut through the outer shell. This makes the shell easier to remove after blanching. Work carefully, keeping your fingers away from the blade.
2. 2Bring a medium pot of water to a boil over high heat. Add the scored chestnuts and let them boil for 2 to 3 minutes. This loosens both the outer shell and the inner papery skin. Remove the pot from the heat. Using a slotted spoon, take out a few chestnuts at a time, keeping the rest in the hot water so they stay warm and easier to peel. Peel off the outer shell and the thin inner skin while the chestnuts are still warm — if they cool too much, return them briefly to the hot water.
3. 3Return the peeled chestnuts to the pot with fresh water and bring to a boil over medium-high heat. Reduce the heat to a steady simmer and cook for fifteen minutes, or until the chestnuts are tender all the way through when pierced with a fork or skewer. They should feel soft like a cooked potato.
4. 4Pour the chestnuts through a colander to drain off the cooking water. Spread them out on a clean plate or tray and leave them to cool completely at room temperature. Do not rush this step — chopping warm chestnuts will result in a mushy texture. Allow at least 15 minutes of cooling time.
5. 5Once the chestnuts are completely cool, transfer them to a cutting board. Using a sharp knife or a large chef's knife, chop them as finely as possible — aim for small, even pieces roughly the size of a grain of rice. The finer the chop, the better the filling will hold together in the sandwich.
6. 6Finely chop the celery stalks into pieces as small as you can manage — this creates a pleasant crunch and ensures the celery blends smoothly into the filling rather than overpowering it. Measure your chopped chestnuts loosely and add an equal volume of chopped celery to the mixing bowl.
7. 7Drizzle a little French dressing over the chestnut and celery mixture — start with about one tablespoon and add a little more if the mixture seems dry. The goal is to lightly coat and moisten the filling, not to make it wet or soupy. Stir everything together thoroughly until evenly combined.
8. 8Lay all eight slices of bread out on a clean work surface. Using a butter knife or small spatula, spread a thin, even layer of softened butter over one side of each slice. Buttering all the way to the edges helps protect the bread from becoming soggy when the filling is added.
9. 9Spoon a generous portion of the chestnut and celery filling onto the buttered side of four bread slices, spreading it evenly to the edges. Lay a crisp lettuce leaf on top of the filling on each slice, then press the remaining four slices on top, buttered side down. Press gently but firmly to help the sandwich hold together. If desired, trim the crusts with a sharp knife and cut each sandwich in half or into quarters for neat, easy-to-handle portions. Serve immediately for the best texture.