Open-Faced pâté de campagne old-style mustard and shallots Sandwiches

5 minutes
Cook time: 
2 minutes

1/3 Bleu-Blanc-Cœur baguettine
A few leaves mixed greens (mesclun)
60 g (2 oz) Bleu-Blanc-Cœur pâté de campagne with old-style mustard and shallots*
2 tbsp. hot pepper sweet-and-sour confit

*A classic recipe, updated with less salt.


1. Slice the baguettine in half lengthwise. Toast each piece in a sandwich press or toaster oven.
2. Top each piece with mesclun, then with slices of pâté about 5 mm thick.
3. Garnish with Première Moisson hot pepper sweet-and-sour confit. Savour.


All Première Moisson's sweet-and-sour confits and tapenades go well with sandwiches. Multiply your pleasure!

*Morning, noon and night, our naturally Omega-balanced Bleu-Blanc-Cœur pâtés and terrines are always a delight – and they’re made from flaxseed-fed, antibiotic-free Quebec pork.