The Balmy Sandwich
- 2 tablespoons carrot pickle
- 2 tablespoons pickled beets
- 2 tablespoons pickled red onions
- 1 teaspoon seeded and minced pickled jalapeno
- 1/4 cup total equal parts fresh cilantro leaves
- 1 teaspoon toasted sesame seeds
- sea salt
- extra virgin olive oil
- 1 sandwich-size piece focaccia
- 3 tablespoons chicken liver mousse
- 1 tablespoon mayonnaise, preferably homemade
- 3 slices cured and smoked ham
- In a bowl, combine the pickled carrots, beets, red onions and jalapeno.
- Add the herbs, scallion and sesame seeds and stir to mix well.
- Season with sea salt, olive oil and a teaspoon or so of the jalapeno pickling liquid.
- Taste again and adjust for salt and heat.
- Cut the focaccia in half horizontally and put on a plate, cut-sides up.
- Spread the chicken liver mousse evenly on the cut side of the bottom half.
- Spread the mayonnaise on the cut side of the top.
- Evenly layer three slices of ham on top of the chicken liver.
- Place the salad of mixed pickled vegetables and herbs on top of the ham.
- Replace the top of the bread and press lightly to help hold the sandwich together.
- Serve right away.
carrot pickle, pickled beets, pickled red onions, jalapeno, total equal, sesame seeds, salt, extra virgin olive oil, sandwich, chicken, mayonnaise, ham
Taken from www.foodrepublic.com/recipes/the-balmy-sandwich-recipe/ (may not work)