Italian Sourdough Sandwich with Pheasant Farm Pâté

Name: Italian Sourdough Sandwich with Pheasant Farm Pâté
Prep time: 10 min
Yield: 4
Ingredients: 80g unsalted butter; 8 slices premium sourdough; 400g salami, thinly sliced; 150g fresh mozzarella, torn; 3/4 cup rocket leaves; 1/2 cup (80g) sun-dried tomatoes, roughly chopped; 1/4 cup fresh basil leaves; 2 x pots (110g) Maggie Beer Pheasant Farm Pâté; Sea salt & freshly cracked black pepper, to season

Crafted on crusty Italian sourdough and layered with rich, velvety Pheasant Farm pâté, this sandwich is a celebration of bold flavour and artisanal simplicity. Perfect for a refined lunch or a standout addition to your picnic spread, it brings together farmhouse charm and European elegance in every bite.