Bistro Egg Sandwiches
Ingredients
- 6 tablespoons unsalted butter, at room temperature
- 1 to 2 teaspoons dijon mustard
- 1 to 2 teaspoons anchovy paste
- 1 baguette, cut into 4 pieces, each halved lengthwise
- 4 large eggs
- Kosher salt and freshly ground pepper
- 1/4 pound country pate or ham, cut into 4 slices
- 2 ounces gruyere or comte cheese, thinly sliced
- 1 cup frisee or other greens
- Finely sliced chives, for garnish
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