Hot And Spicy 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.

HOT AND SPICY BAGUETTE SANDWICHES

Steps:

• Preheat oven on broiler setting.
• In a large bowl, place crabmeat, artichoke hearts, black olives, green onions, tomato, cheddar cheese, mayonnaise, and cayenne pepper. Mix well.
• Using a serrated knife, cut the baguette into 4 pieces, then cut each piece in half lengthwise. Spoon crab mixture onto baguette halves.
• Broil in the oven, on the lowest rack, until cheese is melted and top is starting to brown.

HOT AND SPICY BAGUETTE SANDWICHES

Steps:

• Preheat oven on broiler setting.
• In a large bowl, place crabmeat, artichoke hearts, black olives, green onions, tomato, cheddar cheese, mayonnaise, and cayenne pepper. Mix well.
• Using a serrated knife, cut the baguette into 4 pieces, then cut each piece in half lengthwise. Spoon crab mixture onto baguette halves.
• Broil in the oven, on the lowest rack, until cheese is melted and top is starting to brown.

HOT AND SPICY BAGUETTE SANDWICHES

Steps:

• Preheat oven on broiler setting.
• In a large bowl, place crabmeat, artichoke hearts, black olives, green onions, tomato, cheddar cheese, mayonnaise, and cayenne pepper. Mix well.
• Using a serrated knife, cut the baguette into 4 pieces, then cut each piece in half lengthwise. Spoon crab mixture onto baguette halves.
• Broil in the oven, on the lowest rack, until cheese is melted and top is starting to brown.

HOT AND SPICY BAGUETTE SANDWICHES

Steps:

• Preheat oven on broiler setting.
• In a large bowl, place crabmeat, artichoke hearts, black olives, green onions, tomato, cheddar cheese, mayonnaise, and cayenne pepper. Mix well.
• Using a serrated knife, cut the baguette into 4 pieces, then cut each piece in half lengthwise. Spoon crab mixture onto baguette halves.
• Broil in the oven, on the lowest rack, until cheese is melted and top is starting to brown.

BACON AND HUMMUS BAGUETTE SANDWICHES

Steps:

• Grill the bacon on both sides until crisp.
• Cut the baguette in half lengthways and spread generously with hummus.
• Fill with the bacon and cut into 8 sandwiches.