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.
Pâté Sandwich with Shaved Radishes, Cornichons and Spicy Mustard
Recipe from the Tasting Table Test Kitchen
Yield: 1 sandwich
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
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
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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