- Spread butter on one side of each slice of bread, then mustard on the other side. Place the butter side down, and on 4 of the slices, begin layering each with 2 slices of cheese and 2 slices of pâté. Cook in skillet over medium-high heat until bottom of bread is golden brown.
- In small bowl, toss greens with lemon juice, olive oil, salt, and pepper. On the remaining 4 slices, evenly divide and top with pickles first, then greens. Combine both halves to form a sandwich. Cut in half and serve.
AMS Whole Grain Mustard / Combine all ingredients in a nonreactive mixing bowl and incorporate evenly. Place mixture in quart-size mason jars. Allow mustard to sit at room temperature for a minimum of 4 weeks. When the mustard is ready, add it to a blender and purée to desired consistency. Remaining mustard can be refrigerated for up to 1 month.
Pickles / In a nonreactive pot, combine all ingredients except the cucumbers. Place over high heat and bring to a boil. Add the cucumbers and boil for 4 minutes. Remove from heat and shock the pot in ice water to cool rapidly. Transfer the pickles to glass jars and store in the refrigerator for at least 1 week before using. The pickles will keep for about 1 month.