Foie Gras, Lettuce & Tomato Open Faced Sandwich

Open Faced Foie Gras Sandwich

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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.

  • 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



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


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


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


Place 2 slices of tomato on each open faced sandwich.


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.


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


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.


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

Recipe by Jake Vorono

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