recipe
yields
4 sandwiches
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)
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
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
ingredients
Sandwich
AMS Whole Grain Mustard
Pickles
steps
- 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 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!
share
- from Chef Craig Deihl of Artisan Meat Share in Charleston, SC