Mushroom and Pastrami Baguette
- 2 small baguettes about 20cm in length
- 100 g pack Castle MacLellan Oven Roasted Mushroom Pate
- Wild rocket leaves
- 6 slices of beef pastrami
- 2 large pickled gherkins sliced
- Mustard and cress
Slice the baguettes horizontally without cutting all the way through, leaving the lid hinged on one side.
Generously spread the base of each baguette with Mushroom pate then add a handful of rocket leaves.
Roughly fold the pastrami slices and arrange 3 on each baguette on top of rocket.
Arrange sliced gherkins over the pastrami and finish with a sprinkling of mustard and cress. Replace the lid and enjoy!