Bacon Pâté BLT

Ed's BLT

What happens when the "L" in BLT strands for "liver"? See Chef Ed Lee's twist on the classic sandwich in this recipe.

Yield: 6 sandwiches

Course: ,
Cuisine:
Theme:

Ingredients

  • 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

Directions

  1. 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.
  2. 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.)
  3. 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.
  4. 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/Techniques

This recipe can also be served as a canapé for 10 to 15 people.
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