Charcuterie-board sandwich



20 min


1 h 5 min


4 Servings

Charcuterie-board sandwich

Charcuterie board sandwich.
Photo, Roberto Caruso.

The humble sandwich goes haute. Build a better sandwich with a few fresh ingredients and some creative upgrades.


  • 7 dried figs
  • 1/4 cup brandy
  • 450 g chicken livers , not trimmed
  • 1/4 cup butter
  • 2 shallots , thinly sliced
  • 1 baguette
  • 150-g pkg sliced smoked prosciutto
  • 1/2 cup sliced gherkin pickles


  • Chop 3 figs, then soak in brandy in a small bowl until soft, about 10 min.
  • Rinse livers under cold water, then drain. Melt butter in a large non-stick frying pan over medium-high. Add shallots and soaked figs, reserving brandy. Cook, stirring frequently, until shallots are soft, 2 to 3 min. Add livers. Cook until they are browned, about 3 min per side. Stir in brandy. Cook for 1 min. Transfer mixture to a food processor. Whirl on high until smooth and creamy, scraping down sides as needed, 4 to 5 min. Press pâté through a sieve onto a large plate, discarding any bits left behind. Flatten and smooth pâté. Lay a piece of plastic wrap directly on surface of pâté. Refrigerate until cool, about 30 min.
  • Preheat broiler to 500F. Turn baguette on its side and cut into very long diagonal slices (about 6 slices, 1/2 in. thick and 9 in. long). Arrange slices on a baking sheet. Toast until golden brown, about 2 min per side.
  • Slice remaining figs thinly. Spread pâté on toast. Top with smoked prosciutto, gherkins and figs. Serve open-faced.

Nutrition (per serving)

  • Calories
  • 316,
  • Protein
  • 1049 g,
  • Carbohydrates
  • 35 g,
  • Fat
  • 10 g,
  • Fibre
  • 2 g,

Storage Tip:

Leftover pâté keeps well, wrapped and refrigerated, up to 3 days.