What Zane Eats Sandwich

Name: What Zane Eats Sandwich
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 1 serving
Ingredients: 2 slices double rye bread; 4 tablespoons Elinor's Chopped Liver, recipe follows; Five 1/4-inch-thick slices salami; 1/4 cup red onions, sliced into thin rounds; 2 tablespoons Russian honey mustard; 1 sour pickle, for serving; 1 pound beef liver, cleaned of outer skin and veins; Salt and freshly ground pepper; 1 hard-boiled egg; 1/2 cup liquid schmaltz (rendered chicken fat), plus more for cooking onions; 1 cup onions, caramelized in schmaltz

Recipe courtesy of Caplansky's Deli

Watch how to make this recipe.

What Zane Eats Sandwich

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Level: Easy
Yield: 1 serving

Total: 1 hr
Prep: 15 min
Cook: 45 min

Level: Easy
Yield: 1 serving

Total: 1 hr
Prep: 15 min
Cook: 45 min

Ingredients

2 slices double rye bread

4 tablespoons Elinor's Chopped Liver, recipe follows

Five 1/4-inch-thick slices salami

1/4 cup red onions, sliced into thin rounds

2 tablespoons Russian honey mustard

1 sour pickle, for serving

Elinor's Chopped Liver:

1 pound beef liver, cleaned of outer skin and veins

Salt and freshly ground pepper

1 hard-boiled egg

1/2 cup liquid schmaltz (rendered chicken fat), plus more for cooking onions

1 cup onions, caramelized in schmaltz

Directions

Preheat the grill to high heat.
Smear both slices of bread with the Elinor's Chopped Liver. Grill the salami, and then add to the bread, followed by the onions. Drizzle the Russian honey mustard on top and close the sandwich (it should be oozing mustard, fat and liver). Serve with the sour pickle as a sandwich side.

Elinor's Chopped Liver:

Preheat the oven to 350 degrees F.
Cut the liver into 1-inch chunks and sprinkle with salt and pepper. Bake until the liver is cooked through, but can still be a little pink in the middle, 40 minutes.
Transfer the liver to a food processor along with the egg and puree. Drizzle in the schmaltz while pureeing, and then remove from the food processor and stir in the onions. Season with salt and pepper. Yield: 4 servings.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.