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

1. In a bowl, combine the pickled carrots, beets, red onions and jalapeno.
2. Add the herbs, scallion and sesame seeds and stir to mix well.
3. Season with sea salt, olive oil and a teaspoon or so of the jalapeno pickling liquid.
4. Taste again and adjust for salt and heat.
5. Cut the focaccia in half horizontally and put on a plate, cut-sides up.
6. Spread the chicken liver mousse evenly on the cut side of the bottom half.
7. Spread the mayonnaise on the cut side of the top.
8. Evenly layer three slices of ham on top of the chicken liver.
9. Place the salad of mixed pickled vegetables and herbs on top of the ham.
10. Replace the top of the bread and press lightly to help hold the sandwich together.
11. 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)