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

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.

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.

Edward LeeMind of a Chef