Ingredients

• 70 grams of sliced salami
• 4 cornichons, cut in thirds horizontally
• 1 tablespoon of butter, room temperature
• ¼ teaspoon of Dijon mustard
• 4 crusty French rolls

Procedure

1. With a fork, mash together the butter and Dijon mustard.
2. Slice the rolls in half horizontally almost all the way through, so they hinge, and very lightly butter the bread with the Dijon butter.
3. Divide the salami slices and cornichon slices between the four rolls.