Sandwich au pâté

03 — Method

1. Take the country pâté out of the fridge 15 minutes before using it so it comes to room temperature. It spreads more easily and its flavor comes through fully.
2. Cut the fresh baguette into 4 even 18 cm (7 in) pieces with a serrated bread knife. Split each piece lengthwise without cutting all the way through, so it holds together and is easy to eat.
3. Peel the red onion and slice it paper-thin into half-moons with a sharp paring knife, so it adds bite without overpowering the other flavors.
4. Core the firm tomato and cut it into thin 5 mm (¼ in) slices with a sharp knife. Drain the slices briefly on paper towels so they don’t make the sandwich soggy.
5. Drain the 8 sweet-and-sour pickles and slice them thinly lengthwise with a paring knife. Thin strips spread evenly through the sandwich, unlike thick rounds.
6. Wash the arugula and dry it gently in a salad spinner or a clean towel. Dress it lightly with extra-virgin olive oil, salt and pepper for a fresh note.
7. Butter both cut sides of each piece of baguette generously with the soft salted butter. The butter keeps the bread tender and stops it from going soggy under the fillings.
8. Spread with 1 tsp of whole-grain mustard, then fill generously with a thick 1 cm (⅜ in) layer of pâté. Add the pickles, tomato slices, red onion and dressed arugula. Close gently and serve right away.