OK, Let’s get one thing straight. I’m fat and I didn’t get this way from eating salads and yogurt. I got this way by drinking duck fat-reinforced milkshakes, eating scrapple filled donuts, and other people’s lunch (after I had already consumed my own). I also got here by eating sandwiches like the Foie Gras Poutine Grilled Cheese Sandwich.
This recipe operates under a number of assumptions: 1) that you are resourceful and already know your way around a kitchen, 2) you can fry fries and work up some kind of ‘brown gravy’ (canned works), and 3) you’ve given up and couldn’t care less about calorie counts.
So read on as we unlock your inner Martin Picard.
You will need:
- 1 Di Bruno Bros. Plain Burrata at room temperature
- 1 D’artagnan Medallion of Foie Gras with Black Truffle
- 1 Hudson Bakery French Country Loaf
- 1 c. ‘Brown Gravy’ (More Than Gourmet’s Classic French Demi Glace)
- 1 Order of Fries
You will then need to:
- Prepare or order your fries.
- Prepare your ‘brown gravy’ and allow to simmer on the stove
- Grab two frying pans
- Cut the loaf of bread in some fashion so that you have the largest 2 slices that will will fit comfortably in your 2 pans because this is going to be a big sandwich.
- Remove the Medallion of Foie Gras from its package and cut in half trying not to eat any. Allow the foie to come to room temperature. Now would be a great time to pull the Burrata from the fridge if you haven’t already.
- Stop staring at the foie.
- When soft, spread some of half of the foie on 1 side of each slice of the bread. Not only will the foie be an essential component of the Poutine but will also serve as the frying medium.
- Stop staring at the foie.
- Get your pans hot and drop in each slice of bread, foie side down and fry til brown.
- Spread more of the foie on the ‘raw’ sides of the bread, flip then turn down the heat.
- Now add chopped Burrata to both slices of bread and wait a minute.
- Add fries to only one pan. Stack fries neatly.
- To the pan with the fries, add just a little gravy and the remaining Foie gras.
- Add a touch more gravy if needed, being careful not to soak the bread. Close the sandwich up by taking the other piece of bread and placing it cheese side down on top of the fries.
- Make sure the sandwich looks good and evenly melted all the way through.
- Transfer your enormous sandwich onto a platter. Sprinkle with any remaining foie gras and douse with gravy.
Serve with a knife, fork and a refreshing glass of maple syrup.
Amazing!! My tuna salad lunch is suddenly lacking on so many levels…
As a fellow fatman, I am proud of you. On the other hand as a fatman, I’m disappointed you had the will power to keep a bottle of noble #2 this long, we havnt had it in stock for months.
The Noble maple syrup looks like a stroke of genius. I’m aghast.
I will take one of those please! I could not help thing the whole time I read this how a fried egg would just make it oh so much better! But I am willing to have it ur way! I will be waiting its arrival! Fabulous!
Also, nice fork.
”cut foie gras in half trying not to eat any.” Who could possibly have that kind of willpower?!? This sammich looks fuggin’ ridiculous!
This is awesome & disturbing at the same time 😉 That being said, I’d eat it.
Yeah…. Don’t just stare at it…….
Outstanding! This is the sandwich that could bring Elvis back from the dead.
Golly! I think I gained weight just reading this blog.