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
Ingredients:
1 Small French Baguette
2 Leeks
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
Sauce:
2 Tablespoons Dijon Mustard
1/2 Tablespoon Mayo
salt, pepper
1 Tablespoon mushroom pate* (this is a specialty item that I just had on hand. Don’t go buy it!!)
Preparation:
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!
