Italian Chicken Liver Sandwiches

Ingredients

• 250 g whole grain ciabatta (1 whole grain ciabatta)
• 425 g chicken liver (or duck liver)
• 300 g apples (2 apples)
• 2 small red onions
• 3 tbsp olive oil
• Salt
• Pepper
• 2 sprigs sage
• 100 ml white wine (or apple juice)
• 3 tbsp balsamic vinegar

Instructions

1. 1.

   Slice the bread into thin slices. Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) on the middle rack for about 12 minutes until golden brown.

2. 2.

   Meanwhile, clean, rinse and halve the livers.

3. 3.

   Wash the apples, core them with a corer, and slice them into 5 mm thick rounds.

4. 4.

   Peel the onions and cut them into rings.

5. 5.

   Heat olive oil in a pan; quickly sear the liver slices over high heat in two batches. Season with salt and pepper, then remove from the pan.

6. 6.

   Add the apple slices and onion rings to the pan and sauté while stirring for 6–8 minutes.

7. 7.

   Wash the sage, shake off excess moisture, pick about eight leaves, break them into large pieces, add to the pan along with white wine and balsamic vinegar.

8. 8.

   Bring to a boil once, then return the liver slices to the sauce. Season everything with salt and pepper and reduce for 1 minute. Arrange the bread slices on a platter and spoon the liver‑apple mixture over them.