Chicken Paté Maple Bacon Onion Jam Open-Face Sandwich
Comments
I have been making this on toasted bread, but you can easily adapt this for your favorite crackers.
Ingredients
your favorite bread - toasted - , as many slices as you need. Recipe should make between 6 and 8 slices.
1 tbsp
Stonewall Kitchen Maple Bacon Onion Jam for each slice of bread
1 tbsp hard boiled egg, finely chopped, for each slice of bread
1 slice of crisp bacon, crumbled, for each slice of bread*
1 - 1.5 lbs chicken livers to make your own paté as shown in Directions, or the equivalent store-bought chicken liver paté.
If you are making your own paté, you will also need the following:6 tbsp mayonnaise
3 tsp finely sliced shallots
salt & pepper to taste
* crumbled bacon can be added to your store-bought paté or mixed into the paté you make yourself.
Directions
Making your own paté:
Chop cooked chicken livers very finely. You can even mash it up for the smoothest spread. I like mine a little coarse.
Mix liver with crumbled bacon, mayonnaise and shallots.
Season to taste with salt & pepper.
Build the sandwich:
Spread each piece of toasted bread with a tablespoon of the Stonewall Kitchen Maple Bacon Onion Jam.
On top of that, spread a tablespoon of paté.
On top of that, sprinkle about a tablespoon of chopped hard boiled egg.
Makes 6 - 8 slices of bread