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Styling by Emma Reddington

Ryan Szulc/The Globe and Mail

Servings: 2 to 4


2 tablespoons Dijon mustard

1/2 teaspoon honey

1/8 teaspoon red chili flakes

1 tablespoon red wine vinegar

Pinch sea salt

1 apple, thinly sliced

1/2 pound pâté or game terrine (we used duck terrine)

3 cups arugula

1 baguette, split lengthwise


In a medium-sized bowl, combine mustard, honey, chili flakes, vinegar and salt and stir thoroughly. Add apple slices and toss to coat. Slice terrine or pâté and place on bottom half of baguette. Top with apples and arugula, then top half of baguette loaf.

Tip: For a vegetarian version of this sandwich, substitute smoked cheddar cheese for the pâté or terrine.

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