I’m going on a picnic today and bringing a leek and mustardy broccoli rabe/summer squash sandwich, peanut butter chocolate pudding and pirate’s booty–Happy Spring!
Leek and Mustardy Broccoli Rabe/Summer Squash Sandwich
1 Small French Baguette
1/2 small onion
2 Tablespoons Butter
1 cup Broccoli Rabe, chopped into 3 inch pieces
1 cup sliced summer squash
1/4 cup chopped fresh dill
2 Tablespoons Dijon Mustard
1/2 Tablespoon Mayo
1 Tablespoon mushroom pate* (this is a specialty item that I just had on hand. Don’t go buy it!!)
Melt butter in large saute pan. Add chopped onion and leeks. Saute on high for 10 minutes, reduce to medium low for 25 more.
In a separate saute pan, add some olive oil. Saute the broccoli rabe and squash with a squirt of mustard until soft.
Halve the baguette and toast in the oven.
Mix the sauce ingredients together.
Spread the sauce on the baguette, assemble the leeks and squash/broccoli mixture on one half. Close the baguette and toast in the oven until warm.
Cheese would have been a lovely addition to this sandwich, I just didn’t have any!