Mediterranean Baguette Sandwich 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.

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.

MEDITERRANEAN BAGUETTE SANDWICH

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.

MILANO BAGUETTE SANDWICH ( PROSCIUTTO )

Steps:

• Cut the baguettes into thirds and then down the middle. I buy baguettes par baked then finish them off at home so they're nice and warm, soft and crisp.
• Brush both sides of the sandwich bread with good olive oil.
• Lay out about 3 slices of prosciutto on bottom side of each sandwich. (or however much meat you'd like).
• Make sure you squeeze out the excess water from the mozzarella balls with a paper towel. Place 3-4 slices of sliced mozzarella on top of the prosciutto.
• Cover the tops of the mozzarella with basil leaves, and place tops of the sandwich bread.
• YUM!

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.