Sage Chimichurri Beef Liver Sandwich with Grilled Onions and Fontina Cheese
"Chef Bryan Dooley loves to challenge adventurous eaters and this special dish is no exception. He kicks up the traditional combination of liver and onions with an unusual sage-based green herb sauce (chimichurri) and grilled, not pan-fried, liver...."
INGREDIENTS
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24 ounces beef liver, sliced
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8 slices sourdough bread
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4 tablespoons butter
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12 ounces Fontina cheese, sliced
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4 ounces grilled onion
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1 ounce fresh sage
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1½ cups green chile–infused olive oil, or just plain extra-virgin olive oil (I used infused oil from Cave Creek Olive Oil Company.)
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3 cloves garlic
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2 teaspoons salt
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6 tablespoons lemon juice
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24 ounces beef liver, sliced
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8 slices sourdough bread
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4 tablespoons butter
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12 ounces Fontina cheese, sliced
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4 ounces grilled onion
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1 ounce fresh sage
•
1½ cups green chile–infused olive oil, or just plain extra-virgin olive oil (I used infused oil from Cave Creek Olive Oil Company.)
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3 cloves garlic
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2 teaspoons salt
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6 tablespoons lemon juice
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