Bacon Pâté BLT
What happens when the "L" in BLT strands for "liver"? See Chef Ed Lee's twist on the classic sandwich in this recipe.
- 1 pound good-quality bacon, diced
- 1 medium onion, diced
- 10 sun-dried tomatoes, chopped
- ¼ cup dry red wine
- ¼ cup Dijon mustard
- 2 tablespoons sherry vinegar
- 1 teaspoon sorghum
- 3 scallions, finely chopped
- 3 ounces foie gras
- 1 teaspoon freshly ground black pepper
- 12 slices rustic whole-grain bread, preferably from a day-old bread loaf
- Dijon mustard
- ¼ cup grated aged Gruyere cheese
- ¼ cup corn oil for panfrying
- To make the pâté: Heat a medium skillet over medium heat. Add the bacon and onions and sauté for about 5 minutes, until the onions are soft. Drain off some but not all the fat, leaving about 2 teaspoons. Add the sun-dried tomatoes, red wine, mustard, sherry vinegar, sorghum, and scallions, bring to a simmer, and simmer gently for 6 to 8 minutes.
- Transfer the bacon mixture to a food processor and puree to a coarse paste. With the processor running, add the foie gras and pepper and process until well combined. Transfer to a bowl or other container and let cool to room temperature before transferring to the refrigerator to full chill. (The pate can be refrigerated, tightly covered, for at least 2 weeks.)
- To make the sandwiches: Lay out the slices of bread on a surface. Spread a little Dijon mustard on each slice and sprinkle the slices with about half of the grated cheese. Smear a thin layer of bacon pate, about ¼ inch thick, on 6 slices of bread. Sprinkle the remaining grated cheese over the pate. Top with the remaining slices of bread.
- Heat the corn oil in a large frying pan. Add the sandwiches two at a time and cook over medium heat, for about 2 minutes on each side, until golden brown on both sides. Drain on paper towels.
Tips/TechniquesThis recipe can also be served as a canapé for 10 to 15 people.