Subscribe to Our RSS Feed
  • Home|
  • Blog|
  • Foie Gras Poutine Grilled Cheese Sandwich
Ian Peacock

Mon|Apr

30

By

Foie Gras Poutine Grilled Cheese Sandwich

Foie Gras Poutine Grilled Cheese Sandwich

! IT-5000

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

Foie Gras Poutine Grilled Cheese Sandwich

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.

Foie Gras Poutine Grilled Cheese 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.

Foie Gras Poutine Grilled Cheese Sandwich

  • 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.

Foie Gras Poutine Grilled Cheese Sandwich

  • Transfer your enormous sandwich onto a platter. Sprinkle with any remaining foie gras and douse with gravy.

Foie Gras Poutine Grilled Cheese Sandwich

Serve with a knife, fork and a refreshing glass of maple syrup.

Foie Gras Poutine Grilled Cheese Sandwich

11 Comments

  • Hunter says:
    April 30, 2012 at 11:51 am

    Golly! I think I gained weight just reading this blog.

  • Chris says:
    April 30, 2012 at 2:07 pm

    Outstanding! This is the sandwich that could bring Elvis back from the dead.

  • Abbie says:
    April 30, 2012 at 2:09 pm

    Yeah…. Don’t just stare at it…….

  • Ben Miller says:
    April 30, 2012 at 2:13 pm

    that’s rich!

  • Bella says:
    April 30, 2012 at 2:29 pm

    This is awesome & disturbing at the same time ;-) That being said, I’d eat it.

  • Tyler Kulp says:
    April 30, 2012 at 3:01 pm

    ‎”cut foie gras in half trying not to eat any.” Who could possibly have that kind of willpower?!? This sammich looks fuggin’ ridiculous!

  • Tyler Kulp says:
    April 30, 2012 at 3:06 pm

    Also, nice fork.

  • ash says:
    April 30, 2012 at 4:43 pm

    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!

  • Madame Fromage says:
    April 30, 2012 at 6:02 pm

    The Noble maple syrup looks like a stroke of genius. I’m aghast.

  • Adam Balkovic. says:
    April 30, 2012 at 7:17 pm

    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.

  • Kris says:
    May 1, 2012 at 12:49 pm

    Amazing!! My tuna salad lunch is suddenly lacking on so many levels…

Add a Comment* Required Field