Bacon Pâté BLT
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
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.
2. 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.)
3. 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.
4. 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.