Mediterranean Baguette Sandwich Recipes

BAGUETTE SANDWICHES

Baguette Sandwiches image

Provided by Laura Calder

Categories cheese,French,lunch,No-Cook,rice and grain,snack

Yield 1 serving

Number Of Ingredients 8

Ingredients

2 Tbsp butter
1 Tbsp Dijon mustard
3 thick slices of rustic, country pate, or meatloaf
3 leaves of leaf lettuce
1 fresh baguette, cut across the centre, reserve one half for another sandwich
2-3 tbsp butter
4-6 thick slices of Brie or Camembert
1 baguette

Steps:

Place the baguette half on a flat work surface and slice it in half lengthwise. Spread the inside of each half with 1 tbsp of butter and then spread the bottom half with mustard. Lay on the slices of pate and then pile on the lettuce leaves. Place top half of baguette on and cut in half, if desired.
Cut the baguette in half lengthwise and spread the inside of each half with butter. Place the cheese on the bottom half and then place top of baguette on. Cut in half to eat it, if desired.

MEDITERRANEAN BAGUETTE SANDWICH

Mediterranean Baguette Sandwich image

I ripped this recipe out of a magazine a while back- it is from Best Foods (Helman's) Mayonnaise. I made them for a friends baby shower about 5 years ago and everyone loved them.

Provided by kda949

Categories Lunch/Snacks

Time 20m

Yield 2-10 serving(s)

Number Of Ingredients 8

Ingredients

1 French baguette, sliced open
mayonnaise, to taste
1/2-1 cup arugula or 1/2-1 cup baby spinach leaves, washed and patted dry
1 -2 roma or 1 -2 plum tomato, sliced thin
1 (8 ounce) package fresh mozzarella cheese, sliced fairly thin
3 -5 fresh basil leaves, washed and patted dry
1/2 lb thinly sliced prosciutto (don't skip this if at all possible- it's what "makes" the sandwich)
1/8-1/4 cup Italian dressing

Steps:

Spread mayo onto bottom piece of the baguette, then layer with arugula, tomato, mozzarella, fresh basil and prosciutto.
Drizzle with a little Italian dressing and add top piece of the baguette.
Slice into individual servings- depending on the size of your baguette and the purpose of your sandwich (for the baby shower, we sliced them into small- 3 bite sandwiches (apx 2 inch), for myself, I've sliced them into 4 or 5 inch sections.
Enjoy.

Nutrition Facts : Calories 2604.5, Fat 43.6, SaturatedFat 19.4, Cholesterol 89.7, Sodium 4803, Carbohydrate 437.7, Fiber 18.5, Sugar 22.2, Protein 115.6

BAGUETTE SANDWICH

Baguette Sandwich image

There is one sandwich in the Vietnamese repertoire and it is a tour de force. Garlicky meats, marinated daikon and carrot, chiles, cucumber, and cilantro tucked into a baguette moistened with mayonnaise and Maggi Seasoning sauce, bánh mì merges European and Asian food traditions. Each mouthful reflects how Vietnamese cooks co-opted French ideas to create new foods. All bánh mì use the same basic framework of ingredients, though a minority of makers use margarine or butter instead of mayonnaise. At Vietnamese delis, you make the call on the main protein element. The dac biet (special) is basically "the works," a smear of liver pâté and slices of various cold cuts that show off the art of Vietnamese charcuterie (pages 156 to 171). Follow the custom of Viet deli owners and use your imagination to fill the sandwich. Just make sure it is boldly flavored. Pieces of grilled lemongrass beef (page 28), oven-roasted chicken (page 80), five-spice pork steaks (page 143), or char siu pork (page 142; pictured here) are excellent. Seared or grilled firm tofu or left over roasted lamb or beef will work, too. The bread doesn't have to be one of the airy Vietnamese baguettes made with wheat and rice flours. (In the past, the best baguettes in Vietnam were made from wheat flour only and displayed an amazing crumb and crust.) You can use a regular baguette (though neither sourdough nor too crusty) or a Mexican bolillo (torpedo-shaped roll).

Yield makes 1 sandwich

Number Of Ingredients 8

Ingredients

1 petite baguette roll or 7-inch section from a regular baguette
Mayonnaise, preferably homemade
Maggi Seasoning sauce or light (regular) soy sauce
Liver pâté, boldly flavored cooked meat, and/or tofu, sliced and at room temperature
3 or 4 thin, seeded cucumber strips, preferably pickling (Kirby) or English
2 or 3 sprigs cilantro, coarsely chopped
3 or 4 thin slices jalapeño chile
1/4 cup Everyday Daikon and Carrot Pickle (page 192)

Steps:

Slit the bread lengthwise, leaving it attached on the back side. Using your fingers or a bread knife, hollow out the insides, making a trough in each half. Discard the insides or save for another use, such as bread crumbs. If the bread is soft , crisp it briefly in a toaster oven preheated to 325°F, and then let it cool for a minute before proceeding.
Generously spread the cut sides of the bread with mayonnaise and then drizzle with Maggi Seasoning sauce. Layer the meat, cucumber, cilantro, chile, and pickle on the bottom half. Close the sandwich, cut in half crosswise for easy eating, and enjoy.

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