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Le Pique-Nique Francais Makes 4 sandwiches Pâté and Gruyère with unsalted butter on baguette always conjure up memories of France for me. Perfect picnic food. Just remember to bring along la bière and some ripe cherries or nectarines.
Ingredients 1 baguette, about 24 inches (60 cm) long 2 tsp. (10 mL) unsalted butter (optional) 6 oz. (170 g) smooth, good-quality chicken liver pâté 6 oz. (170 g) Swiss Gruyère cheese, thinly sliced 6 to 8 cornichons (small, sour French pickles) or baby dill pickles, thinly sliced, lengthwise 4 to 6 lettuce leaves 1 Tbsp. (15 mL) Dijon mustard, or to taste Instructions Cut the baguette horizontally so that you have a top and bottom and spread butter (if using), then the pâté on the bottom half. Top with a layer of cheese, then the cornichons, and finally the lettuce. Spread the Dijon on the top half of the baguette, and close the sandwich. Wrap in wax paper or foil to transport to your picnic. Don't use plastic wrap, or the crust of the baguette will become soft and chewy.
This recipe is from ACE Bakery.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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