Baguette Sandwiches Food

3 CLASSIC FRENCH BAGUETTE SANDWICHES

Steps:

• Slice the baguette in half lengthwise, almost all the way through, and open.
• Slather both sides with the butter. Layer with the ham and cheese. Close, press, and divide into two or three sandwiches.
• Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with olive oil.
• Slice the tomato slices in half, so they are in half moons. Slice the goat cheese into thin rounds, then slice them in half into half moons.
• If using, layer arugula, then ham onto the bottom of the sandwich. Then add alternating slices of tomato and goat cheese along the length of the sandwich.
• Sprinkle with herbes de Provence. Close the baguette, press, and divide into halves or thirds.
• Make the Vinaigrette: In a medium-sized mixing bowl, combine the parsley, vinegar, Dijon, salt, pepper, anchovies, shallot, and 2 tablespoons of olive oil. Whisk until emulsified.
• Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with the remaining 2 tablespoons of olive oil.
• To the vinaigrette, add the tuna, bell pepper, haricots verts, and arugula. Stir to mix well. The tuna will break apart somewhat.
• Spread the tuna mixture along the bottom half of the baguette. Layer the sliced hard-boiled egg and olives atop the tuna mixture.
• Sprinkle with herbes de Provence. Close the baguette, press hard, and let rest for 2 to 24 hours, preferably weighted down. Tip: Suggestions for weighing down the pan bagnat: the bottom of a cast-iron skillet, or sheet pan with heavy cookbooks on it. Slice into halves or thirds, and serve. Note: If the sandwich will rest for more than two hours, wrap it in plastic wrap and refrigerate. Before serving, allow to return to near room temperature.

CLASSIC ITALIAN PRESSED BAGUETTE

Steps:

• Split the baguette open and lightly brush with oil, then season lightly with salt and pepper. Thinly slice the roasted pepper. Layer on the prosciutto, provolone, basil, red pepper, balsamic glaze and salami. Top with the top half of the baguette. (Layering the meat on the bottom and top of the sandwich prevents the fillings from soaking through and making the bread soggy.)
• Put a bowl or other heavy object (such as a large can or jar) on the sandwich to press it for 1 hour before serving. Or, pack it in the bottom of your lunchbox, under a glass container or drink.

BRIE AND BUTTER BAGUETTE SANDWICH

Steps:

• 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.

BAGUETTE SANDWICHES

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.

STUFFED BAGUETTE SANDWICHES

Steps:

• Cit the baguette in half crosswise, then cut off the ends. Using a wooden spoon, push the bread out from inside to hollow our each half, leaving 1/2" thick walls. Reserve the crumbs for another use.
• Mince the eggs, stir in watercress, cream cheese, mayonnaise, mustard, salt, pepper, curry powder and cayenne.
• Holding each half of cut baguette on end, pack filling into bread shells with wooden spoon. Cut 3/4 of the way through each baguette at 1" intervals, so that guests can pull off individual sandwiches. Wrap tightly in plastic wrap and keep chilled until serving.