Sandwich of the Week: Pâté en Baguette

Recover from Bastille Day with a pâté sandwich

So you decided to listen to us and throw a Bastille Day party.

Bon. So now what do you do with all the leftover pâté and cornichons? You make a sandwich-on buttered, mustard-smeared baguette, of course-and enjoy.

The only thing that might make it better is if you were eating it in Paris.

Recipe from the Tasting Table Test Kitchen

Pâté Sandwich With Shaved Radishes, Cornichons And Spicy Mustard
No Ratings
Learn to make this indulgent pâté sandwich with mustard and cornichons. 
Prep Time
10
minutes
Cook Time
0
minutes
Servings
1
sandwich
Total time: 10 minutes
Ingredients
  • 1 12" baguette, split in half, toasted
  • 2 tablespoons butter, slightly softened
  • 2 tablespoons Dijon mustard
  • 4 thick slices of rustic pâté, such as pâté de Campagne
  • 2 radishes, thinly sliced
  • 2 tablespoons cornichons, split in half
  • Salt and pepper, to taste
Directions
  1. Place the baguette on a flat surface. Spread the bottom half of the baguette with butter and the top half with mustard. Lay the slices of pâté on the bottom half the baguette and top with the radishes and cornichons. Season with salt and pepper and top with remaining half of bread.
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