Ingredients:
1 78 g can of Paris Pâté Deviled Ham pâté
2 sesame bagels (or your choice of bagels)
2 eggs
2 slices of your choice of cheese (old cheddar, mozzarella or brie)
1 sliced tomato
2 lettuce leaves
mayonnaise to taste

Preparation:
1. Cut the two bagels in half.
2. Cook the two eggs (over easy or following your preferred method), add the cheese on top and let it melt slightly.
3. Toast the sliced bagels and spread the ham pâté on the top part of each bagel.
4. Spread mayonnaise on the other half of each bagel, add the lettuce, the slices of tomato, then the eggs and cheese. Close with the other bagel half and enjoy!

Ingredients:
2 78 g cans Paris Pâté Pork, Chicken, and Veal pâté
4 8-inch pita breads, cut in half
or 18 mini pita pockets carefully opened up halfway

Dressing* :
½ cup (125 ml) olive oil or vegetable oil
2 cloves of garlic, minced
1 tsp. (5 ml) Dijon mustard
¼ cup (70 ml) red wine vinegar
2 tbsp. (30 ml) lemon juice
¼ tsp. (1.25 ml) dried oregano
½ tsp. (2.5 ml) sugar
¼ tsp. (1.25 ml) salt
¼ tsp. (1.25 ml) freshly ground black pepper

Salad:
2 cups (500 ml) chopped romaine lettuce
½ cup (250 ml) English cucumber, cubed
¼ cup (80 ml) red pepper, cubed (about ¼ of a pepper)
12 cherry tomatoes, quartered or halved
12 Kalamata olives, coarsely chopped
¼ cup (125 ml) red onion, finely diced
1 cup (250 ml) crumbled feta cheese
1 tbsp. (15 ml) fresh parsley, chopped

Dressing Preparation:
1. In a small bowl, whisk together olive oil, garlic, Dijon, vinegar, lemon juice, oregano, sugar, salt and pepper. Pour 2-3 tbsp on salad and toss to coat. Reserve the rest for a later date.
*A store bought Greek salad dressing can be substituted if desired.

Salad and Sandwich Preparation:
1. In a large bowl, combine lettuce, parsley, cucumber, peppers, tomatoes, olives, onion, feta and toss gently.
2. Spread some Paris Pâté in each pita half and fill with salad. Serve at room temperature.

Ingredients:
1 fresh baguette
1 78 g can of Paris Pâté Sandwich pâté, Country Style 
2 lettuce leaves
½ red bell pepper, in strips
1 grilled chicken breast
vegetables marinated in spicy oil or brine
grated ginger to taste
fresh coriander to taste

Preparation:
1. Cut open a long baguette lengthwise.
Spread mayonnaise on one side. On the other side, spread a thick layer of liver Paris Pâté.
2. Add the lettuce.
3. In a small bowl, add the grilled chicken leftover (or cooked chicken breast) then add marinated vegetables in spicy oil or brine.
4. Add ¼ teaspoon of the grated ginger.
5. Mix everything together and put some of the mixture on top the lettuce.
6. Sprinkle the coriander on the chicken, to taste.
7. Close the sandwich and cut it in half to make two servings.

Ingredients:
2 78 g cans of Paris Pâté Chicken pâté, Rotisserie Style
1 tbsp. (15 ml) vegetable oil
1 large onion thinly sliced
1 red pepper thinly sliced
1 tsp. (5 ml) ground cumin
1 tsp. (5 ml) Mexican chili powder
4 plain or whole wheat 10” flour tortilla wraps
¼ cup (65 ml) sour cream
1 cup (250 ml) cheddar cheese, or Monterey Jack, grated
1 cup (250 ml) shredded lettuce

Preparation:
1. Heat the oil in a frying pan and cook the onion for 3-4 minutes, or until soft. Add the pepper and cook for an additional 3-5 minutes, or until the pepper is tender. Stir in the cumin and chili powder and fry for 1-2 minutes, mixing well to distribute the flavour. Remove from heat and let cool slightly.
2. Spread ½ can of pâté evenly on each tortilla. Divide the onion and pepper mixture over the pâté. Top with the cheese and lettuce and spoon on some sour cream. Roll up and serve as a meal or slice into bite-size pieces as an appetizer.