Photo by Andrew Cebulka

recipe heading-plus-icon

yields

4 sandwiches 

    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
steps
  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 them in the refrigerator for at least 1 week before using. The pickles will keep for about 1 month.

In love with the taste of sandwiches? Don’t miss other meat sandwich recipes from Chef Diehl like Roast Beef and Pastrami Sandwich. Beautiful taste!

  • from Chef Craig Deihl of Artisan Meat Share in Charleston, SC

Leave a Reply

Be the first to comment.


the local marketplace

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW