Foie Gras, Lettuce & Tomato Open Faced Sandwich

Open Faced Foie Gras Sandwich

Matthew All Recipes, Foie Gras Recipes Leave a Comment

Foie Gras, Lettuce & Tomato Open Faced Sandwich

Makes 4 Servings

This play on a BLT replaces the richness of bacon with luxurious, unctuous seared foie gras.

INGREDIENTS
  • Four 2 oz slices of Frozen Grade A or B Foie Gras
  • 2 tbsp Room Temperature Unsalted Butter
  • Four 2” thick slices of Brioche Bread
  • 1 Head Butter Lettuce
  • 2 Sliced Heirloom Tomatoes
  • Salt and Pepper

DIRECTIONS

1

Lightly butter the brioche slices and toast them until golden brown.

2

Spread a thin layer of foie aioli on to toasted brioche.

3

Stack 2/3 leaves of lettuce cut to fit the toast on top of each slice of bread.

4

Place 2 slices of tomato on each open faced sandwich.

5

Remove the foie gras slices from the freezer 2 minutes before you’re ready to sear them. Heat a pan over high heat until it is very, very hot.

6

Score both sides of the foie gras pieces and season them liberally with salt and pepper.

7

Place the scored portions in the pan, they should sear IMMEDIATELY. (This will keep the foie from sticking). Cook for 2 minutes, then flip and cook for another 2 minutes.

The foie gras should render just a little bit of fat and largely hold the same shape, remaining slightly firm in the middle and crispy on the outside.

One way to test for doneness is to insert a cake tester in to the center of the foie gras for 20 seconds, then place the tip on your lower lip. It should be lukewarm to the touch.

8

Top each open faced sandwich with a foie slice and serve immediately.

Recipe by Jake Vorono

Browse More:
Foie Gras Recipes