Alsatian Pastrami & Foie Gras Sandwich

Name: Alsatian Pastrami & Foie Gras Sandwich
Ingredients: Extra virgin olive oil, as needed; 1 oz. foie gras terrine; 1 sprig fresh thyme, chopped; 1 tsp. sherry vinegar; 1 Robuchon’s small campagne bread; Radishes, as needed; Chives, as needed; 2 oz. fingerling potatoes; 1 celery stalk, roughly chopped; 1 medium onion, roughly chopped; 1 carrot, roughly chopped; 1 piece shallot; Salt, to taste; 1 sprig rosemary; 1 clove garlic; 1 tsp. whole black pepper; 1 Tbsp. salt; 1 lb. beef brisket; 1 clove garlic, roughly chopped; 1 bay leaf; ½ tsp. mustard seeds; 1 tsp. coriander seeds

Preparation info

Difficulty
Easy

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

Pastrami

1 lb. beef brisket
1 Tbsp. salt
1 tsp

Sandwich

Method

Combine all of the ingredients for the pastrami in a large pot and cover with water. Cook on low heat for 4 to 5 hours. Let it cool. Slice the brisket very thinly.

In another pot, combine fingerling potatoes, garlic, and rosemary. Cover with water. Add salt to the water and cook until potatoes are cooked. Chop the shallot, peel the potatoes, cut ¼ inch thick. Sprinkle with thyme and she