Peanut Butter and Jelly Foie Gras Sandwich

Peanut Butter and Jelly Foie Gras Sandwich

From: Executive chef Fortunato Nicotra
Felidia, NYC.
This recipe was a runner-up in the Peanut Advisory Board Chefs’ Recipe Contest.
Yield: 4 servings.

8 slices white bread
1 cup chunky peanut butter
½ cup Concord grape jelly
8 slices Prosciutto di Parma, sliced very thin

Coffee Sauce:
1 tsp. espresso powder
4 tsp. balsamic vinegar
1 tsp. mustard

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