Jewish Sailor Recipe

Heat a skillet over medium heat. Lightly butter both sides of the rye slices. Toast in the skillet 1–2 minutes per side until golden and crisp. Transfer to a plate and keep warm.

Sauté livers

Heat 1 tablespoon unsalted butter in a skillet over medium. Add the finely chopped shallot and cook 1–2 minutes until translucent. Increase heat to medium-high, add the trimmed chicken livers and sear 2–3 minutes per side until browned outside but still slightly pink inside (they will finish cooking later).

Finish & blend

Lower heat, add the remaining 1 tablespoon butter, thyme and optional brandy; cook 30 seconds to evaporate alcohol. Season with 1/2 tsp salt and 1/4 tsp pepper. Transfer livers and shallot to a small food processor or bowl. Add lemon juice and process or mash until smooth, adding a small splash of water or melted butter if needed to reach a spreadable consistency. Taste and adjust with remaining salt and pepper. The final schmear should be spreadable and flavorful.

Combine apple cider vinegar, water, sugar and kosher salt in a bowl and stir to dissolve. Add the thinly sliced red cabbage, toss to coat, and let sit at room temperature for at least 15 minutes (or up to 2 hours) to quick-pickle. Stir occasionally. Drain just before assembling if there is excess liquid.

Warm a clean skillet over medium heat and add 1 teaspoon neutral oil. Add the smoked beef sausage slices and cook 1–2 minutes per side until lightly browned and warmed through. Remove and keep warm. Add the thinly sliced pastrami to the skillet in a single layer and warm 30–60 seconds per side until heated and slightly crisp at the edges. Keep warm with the sausage.

Spread a generous schmear (about half of the prepared chicken liver) on each toasted rye slice. Spoon 1 tablespoon brown deli mustard over the schmear on each slice and gently spread to combine.

Layer warmed pastrami on top of the mustard-covered schmear (divide pastrami between the two slices). Add smoked sausage slices on top of pastrami.

Top each open-faced sandwich with a generous handful (about 1 cup total divided) of quick-pickled red cabbage and a few thin slices of red onion. Sprinkle chopped parsley if using.

Serve immediately while the toast and meats are warm. If desired, pass additional brown mustard at the table. Leftover chicken liver schmear can be refrigerated up to 3 days.