Chef Edward Lee's Bacon Pâté BLT Is What All Other BLTs Want To Be


Do BLTs get jealous of other BLTs?  In the case of Ed Lee's Bacon Pâté BLT, all the other BLTs are green with envy. Watch as Ed demonstrates his "grown up" version of this much-loved sandwich for friend and chef, Ivan Orkin. [embed][/embed]



 Yields: 6 Sandwiches; serves 10 to 15 people as a canapé



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


  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.
  1. 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.)
  1. 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.
  1. 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.