Tbsp Dijon mustard
thick slices of rustic, country pate, or meatloaf
leaves of leaf lettuce
fresh baguette, cut across the centre, reserve one half for another sandwich
Brie and Butter Baguette
thick slices of Brie or Camembert
Place the baguette half on a flat work surface and slice it in half lengthwise. Spread the inside of each half with 1 tbsp of butter and then spread the bottom half with mustard. Lay on the slices of pate and then pile on the lettuce leaves. Place top half of baguette on and cut in half, if desired.
Cut the baguette in half lengthwise and spread the inside of each half with butter. Place the cheese on the bottom half and then place top of baguette on. Cut in half to eat it, if desired.