nvolved. I'll put the recipe here for 1 pound; you
Slice each piece of baguette in lengthways, cutting almost all
ortions.
Then cut the baguette pieces or bread rolls in
ot puree.
Cut the baguette in half lengthwise and use
gainst the grain.
Grill baguette cut side down for 30
o 350\u00b0F.
Place baguette on a silpat lined sheet
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.
rill temperature to high. Brush baguette with remaining oil mixture and
he julienned vegetables. Split the baguette lengthwise and line the bottom
race of pink.
Cut baguette into 4 equal-sized pieces
Slice baguette in small slices.
Combine the olive oil and garlic powder and mix well.
Place slices on cookie sheet.
Keep stirring mixture up between brushings to maintain an even flavor.
Brush oil mixture on each baguette.
Bake in an 350 degree oven for about 10 minutes or until golden brown.
nd sundried.
Slice the baguette on the diagonal in thick
Heat oil in a large saucepan and saute potatoes for 1-2 mins. Add onion and garlic. Add beans, savory and stock and simmer for 15 mins. Meanwhile, heat butter in a pan and toast baguette slices for 2-3 mins until crispy. Remove savory and around 1 cup green beans. Add 1/2 cup sour cream and puree. Season and add marjoram. Return beans to soup and bring to a boil again. Serve with toasted baguette. Add remaining sour cream and garnish with parsley.
he bottom half of each baguette, then add the falafel, peppers
Halve baguette horizontally. Remove some of the soft center, leaving a hollow bread case.
Layer arugula, ham, peppers, cheese and tomatoes into bread cavity until full. Replace top.
Wrap baguette firmly in foil or plastic wrap, securing with string. Chill for 3 hours or until required. Cut in half before serving.
Place mascarpone, chives, dill and lemon juice in a bowl; whisk to combine. Season to taste.
Slice baguette lengthways, leaving it joined along one side. Spread mascarpone mix over baguette. Top with watercress and salmon. Serve with lemon wedges.
Place baguette slices on a baking sheet and lightly toast under the broiler.
Place brie on top of baguette slices. Drizzle with olive oil, sprinkle with a little pepper. Broil until cheese is slightly melted.
Arugula salad: In a bowl, combine arugula, oil, vinegar, salt and pepper to taste. Sprinkle with chives.
Serve baguettes while warm, accompanied with a small portion of arugula salad.
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.
he balsamic vinegar.
Cut baguette in half lengthwise and hollow
ice size piece on each baguette. Then top with a spoon