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Pat and Waldorf Baguette Sandwiches
Food Management Staff
April 1, 2007
1 Min Read
FM Staff
YIELD: 4 servings
4 oz.country style paté, chopped
1 oz.Gruyere cheese, grated
1 ⁄4 cup mayonnaise
1 Tbsp.Dijon mustard
1 ⁄2 cup red California seedless grapes, quartered or sliced
1 ⁄4 cup Spanish Marcona almonds
1 ⁄4 cup celery, diced
1 ⁄4 cup tart apple, diced
1 very fresh baguette
lettuce and tomato, if desired
Mash together the chopped paté and grated cheese.
Add the mayonnaise and Dijon mustard and mix well.
Stir in the grapes, almonds, celery and apple.Chill until ready to use.
TO PLATE: Slice the baguette lengthwise without cutting completely through.Press down the middle of the bread to make a shallow channel.Spoon the paté salad evenly into the channel.(Add lettuce and tomato if desired.) Cut the prepared sandwich into 4 even portions and serve.
Recipe and photo from the California Table Grape Commission.
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