Preheat the grill
to high heat.
Smear both slices of bread with the Elinor's Chopped Liver. Grill the salami, and then add to the bread, followed by the onions. Drizzle
the Russian honey mustard
on top and close the sandwich (it should be oozing mustard, fat and liver). Serve with the sour pickle
as a sandwich side.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.