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Liver pate sandwich

mayuchico Oct 30, 2008 12:56 PM

Does anyone have good sandwich recipe with liver pate? I love liver pate, and make often. But only way I eat is with french bread. I wonder what goes well with liver pate.


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  1. c
    CeeBee RE: mayuchico Oct 30, 2008 01:22 PM

    Have you tried Bahn mi? Oh so good!

    1 Reply
    1. re: CeeBee
      kobetobiko RE: CeeBee Oct 30, 2008 08:08 PM

      I second banh mi! With vietnamese ham or headcheese, and pickled cucumber and carrots. Lovely!

    2. t
      torty RE: mayuchico Oct 30, 2008 02:09 PM

      I like it with lightly pickled cucumbers, onion, mustard, and a touch of cranberry sauce.

      1. l
        Loveling RE: mayuchico Oct 30, 2008 03:22 PM

        I'm with torty: sweet pickled cucumber and mustard is very very good:)

        Another outstanding sandwich is liver pate with blackcurrant jelly.

        I think experimenting with sweet, but not to sweet ingredient can pay off. (I think anything that would go with duck, will work with liver pate.)

        1. Veggo RE: mayuchico Oct 30, 2008 03:48 PM

          Try a simple tartare sauce with minced cornishons and non-pareil capers, on a water bagel with kosher salt. If your pate is dense and chilled, you will minimize the "squishiness" factor, when all the good stuff squirts out the other end like toothpaste. You need to have your fingers braced across the back half of the sandwich, with a dexterous balance of pressure.

          1 Reply
          1. re: Veggo
            Glencora RE: Veggo Oct 30, 2008 11:03 PM

            I have never understood how anyone can eat both halves of a bagel at the same time -- with stuff in the middle? Impossible.

          2. c
            churchka RE: mayuchico Oct 30, 2008 05:23 PM

            Probably too boring, but I like mine on a bagel with cream cheese and raw sweet onion.

            1. porker RE: mayuchico Oct 30, 2008 05:30 PM

              I always eat it on kimmel rye.

              1. todao RE: mayuchico Oct 30, 2008 07:26 PM

                Liver pate (mashed liverwurst) works well when blended with sour cream or cream cheese and/or a touch of mayonnaise with lettuce, tomato and finely chopped yellow onion. Served on a crunchy french roll ...

                1. jfood RE: mayuchico Oct 30, 2008 07:36 PM

                  Jfood eats chopped liver sandwiches and that is about as close as he gets to pate.

                  He likes a good seedless rye, a little ketchup, a slice of tomato and the chopped livah.

                  If you are looking for a different approach try a little seedless rye with chopped liver and corn beef or pastrami. And pass the lipitor.

                  1. k
                    kobetobiko RE: mayuchico Oct 30, 2008 08:11 PM

                    Besides banh mi, I also like liver pate with silvers of apple or asian pear on crostini. Another way is with candied orange/lemon peels.

                    1. m
                      mpalmer6c RE: mayuchico Oct 30, 2008 09:17 PM

                      These all sound good, but I think it's best with pumpernickel and mustard. Maybe a small pickle on the side. But I don't see covering up the flavor wuth elaborate additions.

                      1 Reply
                      1. re: mpalmer6c
                        mayuchico RE: mpalmer6c Oct 30, 2008 11:00 PM

                        Thank you very much everybody! Everything looks really good. I will try one by one.

                      2. j
                        Joebob RE: mayuchico Oct 30, 2008 11:44 PM

                        On German vollkorn/dense black bread with cucumber and tomato slices.

                        1. m
                          MARISKANY RE: mayuchico Oct 31, 2008 12:57 AM

                          I love my chopped liver on lightly buttered Jewish rye wih caraway seeds and watercress.

                          1. Robin Joy RE: mayuchico Oct 31, 2008 01:18 AM

                            First you need good pate:


                            Tedious advert to start.

                            Best eaten about 2 or 3 days after making. Freezes well.

                            1. Morganna RE: mayuchico Oct 31, 2008 05:01 AM

                              This is much like what I'd mentioned on the odd foods thread. I'd spread it on bread with peanut butter, or peanut butter and mayo. I know I know, but it is surprisingly good.

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