Paul’s Savoreux: Salami and Cornichon with Dijon Butter
serves 4
- 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
- With a fork, mash together the butter and Dijon mustard.
- Slice the rolls in half horizontally almost all the way through, so they hinge, and very lightly butter the bread with the Dijon butter.
- Divide the salami slices and cornichon slices between the four rolls.