Pan-Fried Chicken Liver Sandwiches

This simple but decadent sandwich filling combines chicken livers, bacon, shallots, and sherry. The most important part is to not overcook the livers or they’ll become tough and chewy and lose their pleasant texture. The best way to avoid this is to cut them in half every minute once they’re browned on the outside until you can see that they’re cooked through. Also, using good French bread is a must here, as the rich and buttery filling calls for some seriously fluffy and absorbent bread. • serves 4


In a medium bowl, whisk together the flour, thyme, garlic powder, and black pepper. Add the chicken livers and toss to coat.

Melt the butter in a large pan over high heat. Add the bacon, shallots, and garlic and cook, stirring occasionally, until the shallots have softened, 3 to 5 minutes. Add the livers and cook until lightly browned all over but not cooked completely through, about 4 minutes.

Add the vinegar and sherry and stir to combine. Bring to a simmer and allow the mixture to cook until thickened and the liver is cooked through, about 2 more minutes. Be careful not to overcook the livers, as their texture toughens when overcooked. Remove from the heat and stir in the parsley and salt.

Evenly distribute the liver mixture between four slices of toasted bread. Top with the remaining four slices of bread and serve.