pâté and caramelised onion fingers

  • 1 loaf white bread, crusts removed
  • ½ cup store-bought chicken liver pâté 
  • ½ cup (140g) store-bought caramelised onion relish 
  • 40g unsalted butter, softened 
  • sea salt and cracked black pepper 
  • cornichons, to serve
  1. Slice the bread equally into 6 horizontal slices. 
  2. Place the pâté in a bowl and use a spatula to soften. 
  3. Spread 1 slice of bread with half the pâté. Top with another slice of bread and spread with half the caramelised onion. Sandwich with a third slice of bread, brush both sides of the sandwich with butter and sprinkle with salt and pepper. Repeat with the remaining ingredients. 
  4. Heat a char-grill pan over medium heat and cook each sandwich for 30 seconds–1 minute each side or until golden. Cut each sandwich into 7 fingers and serve with cornichons. Makes 14. 


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