Alexandrian Liver Sandwich

Ingredients

• ¾ lb calf's liver, sliced 1/4-inch thick
• 1 medium onion, yellow, sliced lengthwise into thin half-moons
• 3 tablespoon olive oil
• 1 whole lemon
• ½ cup fresh cilantro, chopped
• 2 slices crusty bread or baladi bread, cut into 2 thick slices

Instructions

1. 1

   Pat the liver slices dry with paper towels—this helps them brown evenly instead of steaming.

2. 2

   Season the liver on both sides with a pinch of salt and pepper.

3. 3

   Pour 1.5 tablespoons of olive oil into a 12-inch skillet and set it over medium heat for 90 seconds until the oil shimmers and moves quickly when you tilt the pan.

4. 4

   Add the onion slices to the hot oil and stir every 30 seconds for 8 to 10 minutes until they turn deep golden brown and begin to look caramelized at the edges.

5. 5

   Transfer the caramelized onions to a small bowl and set aside.

6. 6

   Pour the remaining 1.5 tablespoons of olive oil into the same skillet and increase the heat to medium-high for 60 seconds until the oil shimmers.

7. 7

   Lay the liver slices in the hot oil in a single layer (work in batches if needed) and cook without moving for 90 seconds until the bottom turns the color of warm caramel with darker edges.

8. 8

   Flip each liver slice with a spatula and cook for another 60 to 90 seconds on the second side until cooked through but still tender inside.

9. 9

   Squeeze the lemon in half and squeeze the juice from one half over the cooked liver to add brightness.

10. 10

    Lay one slice of bread on a cutting board, then divide the cooked liver between the two slices.

11. 11

    Spoon the caramelized onions on top of the liver, dividing them evenly between the two slices.

12. 12

    Scatter the chopped cilantro over the onions on each sandwich.

13. 13

    Cut each sandwich in half and serve immediately with the remaining lemon wedge on the side for squeezing.

Tools you’ll need

• paper towels
• 12-inch skillet
• wooden spoon
• small bowl
• spatula
• cutting board
• sharp knife

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