Charcuterie board sandwich.Photo, Roberto Caruso.
The humble sandwich goes haute. Build a better sandwich with a few fresh ingredients and some creative upgrades.
, not trimmed
, thinly sliced
- 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)
- 1049 g,
- 35 g,
- 10 g,
- 2 g,
Leftover pâté keeps well, wrapped and refrigerated, up to 3 days.