Chopped Liver and Fried Salami Sandwiches with Russian Dressing

Another great recipe to get your liver on!  I switched the salami for a proscuitto but you could also use bacon.  A good quality bread is a must for this sandwich.  From Food and Drink Spring 2016.

CHOPPED LIVER
2 large eggs
2 medium cooking onions, thinly sliced
2 tbsp olive oil
500 g chicken livers, rinsed and patted dry
Kosher salt and cracked black pepper to taste

RUSSIAN DRESSING
1 small shallot, minced about 1 tbsp
1 tbsp minced chives
1/2 cup mayonnaise
2 tbsp ketchup
1/2 tsp sugar

8 slices beef salami
8 slices rye bread
Crisp leaves of iceberg lettuce
2 sour dill pickles, sliced
1 medium tomato, sliced

1. Bring a medium pot of water to a boil, lower to a simmer and carefully add eggs to pot.  Cook, uncovered, for 12 minutes.  Drain pot and rinse eggs under cool water.  Peel eggs as set aside.
2. In a large pan over medium low heat, cook onions in olive oil, stirring often, for 25 to 30 minutes or until deeply caramelized.  Add cleaned chicken livers to pan with onion and cook for 6 to 7 minutes, until browned and cooked through (a little pink is ok).  Season well with salt and pepper.  Let cool for 5 minutes, then add eggs and contents of pan to a food processor and pulse until combined but not pasty - 2 to 3 short pulses.  Taste again for seasoning and remove to a bowl.  Cover well with plastic wrap touching the liver so that it doesn’t discolour, and refrigerate until cool.
3. Combine all Russian dressing ingredients and whisk until smooth.
4. In a large pan fry 4 slices of salami at a time over medium heat for 1 to 2 mites on each side or until slightly browned and sizzling.  While this is happening, start toasting slices of rye. 
5. Its time to make the sandwiches!  Mound 4 pieces of toasted rye with a good amount of chopped liver, top each with 2 slices of salami, then lettuce, pickle, tomato and Russian dressing.  Top each with second piece of toasted rye.  Serve with a side of potato chips or salad.