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Pâté Melt

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Ingredients

Sandwich

8 tablespoons butter

8 slices challah or brioche bread

12 tablespoons AMS whole-grain mustard (recipe follows)

8 slices Swiss cheese

1 pound pork pâté, cut into 8 2-ounce slices 

½ cup bitter greens

1 tablespoon lemon juice

1 tablespoon olive oil

Salt and black pepper

32 slices pickles (recipe follows)

AMS Whole Grain Mustard

¾ cup black mustard seeds

1 cup yellow mustard seeds

1½ teaspoons chili flakes

3 garlic cloves, whole

1 teaspoon caraway

1½ tablespoons black peppercorns

1½ tablespoons white peppercorns

1 quart apple cider vinegar

1½ quarts water

¾ cup sugar

3 tablespoons salt

1 cup white wine

Pickles

2 cups apple cider vinegar

1 cup water

½ cup sugar

3 tablespoons salt

1 tablespoon mustard 

4 allspice berries 

1 tablespoon celery seeds

½ teaspoon crushed red pepper

2 bay leaves

2 cloves garlic

3 cups cucumbers, sliced into ½-inch coins

Directions

  1.  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. 
  2. 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.

 

 

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