Foie Gras PB and J

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READY IN: 45mins
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Recipe courtesy Cafe Vermilionville, Lafayette, LA

Ingredients Nutrition


  1. For the honey-cashew butter:.
  2. Combine the cashews, honey, oil and some salt in the bowl of a food processor and pulse until a thick paste forms.
  3. For the sandwich:.
  4. Slice the bun open and place in a small frying pan with the butter over low heat until toasted and golden brown. Set aside.
  5. With a paring knife, score the foie gras in a diamond pattern and sprinkle with salt and pepper. Heat the frying pan on medium-high heat. Add the foie gras and sear until golden brown on both sides, about 20 minutes.
  6. Spread 1 teaspoon of the honey-cashew butter on the bottom bun and pepper jelly on the top bun. (Reserve the remaining honey-cashew butter for another use.) Place the foie gras on top of the honey-cashew butter and garnish with the strawberry slices, crushed cashews and chopped chives. Top with the jelly bun.

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