A traditional open-faced sandwich featuring meatloaf flavored with bacon and liver, topped with pickled beets, sautéed mushrooms, even crispy bacon and onions
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This open-faced sandwich is for the hard core carnivore out there. Not those of you who dabble in boneless, skinless, chicken breasts. Nope. This is for those of you who will eat the whole cow, tongue to tail. [I deliberately exclude myself from the head, though if someone presents me with a slice of head cheese I'll eat it. I'm just not gonna make it and blog about it, okay?] It briefly passed through my brain to apologize to my vegetarian readers [thank you for stopping by! If you'd like a vegetarian open-faced sandwich recipe, here's my shaved beet one] for posting yet another meat-containing recipe, and then I realized that no, I'm going to own this.
In my opinion, it is disrespectful to the animal to cherry pick the handful of parts that you choose to consume. I'm not saying to rush out and eat bung, instead I am saying to broaden your horizons and try more than just steaks and burgers or boneless skinless chicken breasts. Beef tongue is pretty tasty, and the tail--man, I'm drooling just thinking about Elise's oxtail stew recipe. But each bovine only has 1 tongue and, sadly, 1 tail. There's a lot more to that animal--including the liver.
This, as you can tell from the head-scratching 'how do you pronounce it?**' title, contains liver. If you like liver, you'll probably love it. If you don't like liver, this smells like bacon while it's cooking and looks like meatloaf after it's baked, so give it a try. My kids are not fans of the beets and mushrooms, so for them they are just eating a meatloaf sandwich, but you're welcome to make it your own. Try this, broaden your horizons, and respect the animal that you choose to consume.
This recipe is my adaptation of a traditional Danish open-faced sandwich or smørrebrød (literal translation is butter bread) using liver paté or leverpostej. Like a Reuben sandwich is traditionally served with sauerkraut, swiss cheese, and thousand island dressing, the Danish leverpostej smørrebrød is served with pickled beets and sautéed mushrooms, sometimes crispy bacon or onions.
