Paté and Waldorf Baguette Sandwiches

Yield: 4 servings.

1 very fresh baguette

4 oz. country-style paté, chopped

1 oz. Gruyere cheese, grated

¼ cup mayonnaise

1 Tbsp. Dijon mustard

½ cup red California seedless grapes, quartered or sliced

¼ cup Spanish Marcona almonds

¼ cup diced celery

¼ cup diced tart apple

as desired, lettuce and tomato

Mash together the chopped paté and grated cheese. Add the mayonnaise and Dijon mustard; mix well. Stir in the grapes, almonds, celery and apple. Chill until ready to use.

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 prepared sandwich into 4 even portions and serve.