Rustic Vegetable Baguette With Smashed Avocado Recipes

VIETNAMESE VEGETABLE BAGUETTE (BANH MI)

Steps:

• Put the julienned carrots, daikon, and cucumber in a medium bowl and season with ½ teaspoon salt and the brown sugar. Add the fish sauce and chile, toss well and let marinate for 5 minutes.
• Add the bean sprouts, scallions, basil, mint, and a squeeze or two of lime juice to the julienned vegetables. Split the baguette lengthwise and line the bottom half with the lettuce leaves and cilantro sprigs. Spoon the vegetables into the loaf.
• Distribute the avocado and eggs evenly, salt lightly add the top half of the baguette, and press down gently. Cut into 4 sandwiches.

AVOCADO BRUSCHETTA

Steps:

• Preheat broiler. Whisk together the first 8 ingredients; stir in herbs. Fold in avocados. Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 1-2 minutes per side. Top with avocado mixture.

TOASTED CHEESE, AVOCADO AND TOMATO SANDWICHES

Steps:

• Spread each slice of bread with mustard-mayonnaise spread. Top 4 slices with avocado, tomato and cheese. Top with remaining bread slices, spread side down.
• In 12-inch skillet, melt butter over medium heat. Add sandwiches; cover and cook 4 to 5 minutes, turning once, until both sides are crisp and cheese is melted.

CHORIZO & HALLOUMI BREAKFAST BAGUETTE

Steps:

• To make the tomato jam, put all the ingredients in a pan, season and simmer for 30 mins until you have a rich, thick glossy jam. Cool, then transfer to a sterilised jar (if you want to keep for over two weeks). Will keep, unopened, for six months.
• Halve the avocado and scoop into a bowl. Add half the lime juice and some salt and mash with a fork. Put the onion in a small bowl, pour over the rest of the lime juice and season with a pinch of salt. Mix well and set aside to lightly pickle.
• Heat a drizzle of oil in a large frying pan. Cook the chorizo slices on one side of the pan and the halloumi on the other, turning once the halloumi is golden and the chorizo is sizzling. Cook for about 4-5 mins in total.
• Meanwhile, split and warm the baguette in the oven. Spread the avocado over one side of the baguette, and the tomato jam over the other. Fill with the halloumi, chorizo, coriander and pickled red onions. Cut up and tuck in.

RUSTIC VEGETABLE BAGUETTE WITH SMASHED AVOCADO

Steps:

• Cut bread horizontally in half.
• Drizzle dressing on cut side of top half of bread.
• Place both halves on large cookie sheet.
• Mash avocados until slightly smooth.
• Spread avocado over bottom half of bread; top with tomato slices and cheese.
• Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted and bread is slightly golden brown.
• Top with top half of bread.
• Cut loaf into 4 pieces.