A popular and flavorful street-style sandwich combining rich taste and high nutritional value. Chicken liver is an excellent source of iron and protein, making this recipe a quick, satisfying meal option.
Cooking time: 40 minutes
Serves: 5 people
Ingredients
Chicken liver: 500 g (cleaned and cut)
Butter: 2 tbsp
Olive oil: 2 tbsp
Onion: 1 large (chopped)
Garlic: 2 cloves (minced)
Thyme: 1 tsp (fresh)
Salt: to taste
Black pepper: to taste
Lemon juice: 1 tbsp
Baguette or local bread: as needed
Onion: 1 cup (thinly sliced)
Arugula (rocket): 1 cup (or mixed greens)
Mayonnaise: 4 tbsp (or mustard)
Instructions
Soak the chicken liver in milk for 30 minutes to reduce its strong flavor.
Slice some onions thinly and fry them in olive oil until golden and crispy. Set aside on paper towels.
In the same pan, melt the butter and sauté chopped onion, garlic, and thyme until fragrant.
Add the chicken liver and cook for 3–4 minutes on each side until tender. Avoid overcooking to keep it soft.
Season with salt and pepper, then add lemon juice and mix well. Remove from heat and let it rest slightly.
Lightly toast the bread.
Fill the bread with the cooked liver mixture.
Add arugula, crispy onions, and a little mayonnaise or mustard.
Close the sandwich and serve immediately.
Post a Comment