A gift from Eastern Europe

American pâté sandwich

At the turn of the 20th century, Central and East European immigrants brought the liver sausage to the U.S. and it became a nostalgic staple after-school snack of many in the Jewish district of Chicago or the corner delis in New York.

It is usually served on a slice of white sourdough, with different type of pickles – depending on the region. Then, dressed with a couple of slices or strong cheese, and finished with a dash of mustard and mayo.

It’s homely, healthy, and can now be enjoyed fully plant based.



Prep time

3 minutes

Total time

3 minutes


  • 1 chub of Plantcraft pâté
  • 2 slices white sourdough or rye bread
  • Lettuce
  • Vegan mayonnaise
  • 2 slices of vegan cheese
  • Mustard
  • Pickled red onions or gherkins


Spread one of the bread slices with vegan mayonnaise, layer on the pâté, lettuce, cheese, and your choice of pickles. Top it with the other bread slice and spread with mustard.

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