Toasted Baguette Sandwich With Spinach Scrambled Eggsniger Recipes

TOASTED BAGUETTE

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
• Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.

TOASTED BAGUETTE

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet.
• Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes.

TOASTED BAGUETTE SANDWICH WITH SPINACH SCRAMBLED EGGS(NIGER)

Steps:

• Whisk the eggs together with chopped baby spinach, green onion, salt, and pepper. Sprinkle on the paprika (or cayenne if you want some heat).
• Split the baguette and cut into desired sandwich lengths. Toast under a broiler until golden brown and perfectly crunchy. Meanwhile, scramble the eggs.
• Load up the eggs inside the bread and wrap with parchment paper or newspaper. Tie it up tight with string or rafia.

BAGUETTE SANDWICH WITH ROASTED EGGPLANT, TOMATOES AND PESTO

Steps:

• Preheat oven to 350 degrees.
• Toss eggplant slices with olive oil, garlic, 1/4 teaspoon salt and a few pinches pepper.
• Lay eggplant on baking sheet and bake for 20 minutes.
• Remove from oven and brush with the balsamic vinegar.
• Cut baguette in half lengthwise and hollow out the center.
• Brush both sides generously with pesto, then lay eggplant in bottom in overlapping slices.
• Follow with an overlapping layer of tomatoes and sprinkle them lightly with salt and pepper.
• Place the cheese on top and follow with the lettuce.
• Place the top of the baguette on the sandwich and slice diagonally into 4 sandwiches.