The Morrell Foie Gras Club
A club sandwich meant to please epicurean tastebuds. Slices of terrine of foie gras, brioche and port wine-Vidalia onion jam elevate this classic to new heights.
For Port wine-Vidalia onion jam:
2 cups Vidalia onions, sliced
1 tsp. olive oil
1 1⁄2 tbsp. honey
1 tbsp. balsamic vinegar
1 cup Port wine
1 tsp. butter
1⁄2 tsp. fresh thyme, chopped
For the sandwich:
18 slices of brioche, toasted
1 cup port wine-Vidalia onion jam
6 11⁄2-oz. slices terrine of foie gras
12 pieces bacon, cooked
12 slices oven-roasted tomatoes
12 pieces red leaf lettuce
1. For the jam, sweat onions in olive oil until tender. Add honey, balsamic vinegar and Port wine. Reduce until onions are barely moist. Remove from heat, stir in butter and thyme; season to taste.
2. Spread each slice of brioche with jam. Lay slices of terrine on 6 slices. Place another slice of brioche atop terrine. Top with bacon, tomatoes, lettuce and last slice of brioche. Secure with toothpicks, slice and serve.