Baguette Sandwich Recipes

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CLASSIC ITALIAN PRESSED BAGUETTE

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 9



Classic Italian Pressed Baguette image

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.

1/3 baguette or 1 small baguette roll
1/2 teaspoon olive oil
Kosher salt and ground black pepper
1/2 roasted red pepper
3 slices finely sliced prosciutto
2 slices provolone
4 fresh basil leaves
1/2 teaspoon balsamic glaze
3 slices salami

BAGUETTE SANDWICH

There is one sandwich in the Vietnamese repertoire and it is a tour de force. Garlicky meats, marinated daikon and carrot, chiles, cucumber, and cilantro tucked into a baguette moistened with mayonnaise and Maggi Seasoning sauce, bánh mì merges European and Asian food traditions. Each mouthful reflects how Vietnamese cooks co-opted French ideas to create new foods. All bánh mì use the same basic framework of ingredients, though a minority of makers use margarine or butter instead of mayonnaise. At Vietnamese delis, you make the call on the main protein element. The dac biet (special) is basically "the works," a smear of liver pâté and slices of various cold cuts that show off the art of Vietnamese charcuterie (pages 156 to 171). Follow the custom of Viet deli owners and use your imagination to fill the sandwich. Just make sure it is boldly flavored. Pieces of grilled lemongrass beef (page 28), oven-roasted chicken (page 80), five-spice pork steaks (page 143), or char siu pork (page 142; pictured here) are excellent. Seared or grilled firm tofu or left over roasted lamb or beef will work, too. The bread doesn't have to be one of the airy Vietnamese baguettes made with wheat and rice flours. (In the past, the best baguettes in Vietnam were made from wheat flour only and displayed an amazing crumb and crust.) You can use a regular baguette (though neither sourdough nor too crusty) or a Mexican bolillo (torpedo-shaped roll).

Yield makes 1 sandwich

Number Of Ingredients 8



Baguette Sandwich image

Steps:

  • Slit the bread lengthwise, leaving it attached on the back side. Using your fingers or a bread knife, hollow out the insides, making a trough in each half. Discard the insides or save for another use, such as bread crumbs. If the bread is soft , crisp it briefly in a toaster oven preheated to 325°F, and then let it cool for a minute before proceeding.
  • Generously spread the cut sides of the bread with mayonnaise and then drizzle with Maggi Seasoning sauce. Layer the meat, cucumber, cilantro, chile, and pickle on the bottom half. Close the sandwich, cut in half crosswise for easy eating, and enjoy.

1 petite baguette roll or 7-inch section from a regular baguette
Mayonnaise, preferably homemade
Maggi Seasoning sauce or light (regular) soy sauce
Liver pâté, boldly flavored cooked meat, and/or tofu, sliced and at room temperature
3 or 4 thin, seeded cucumber strips, preferably pickling (Kirby) or English
2 or 3 sprigs cilantro, coarsely chopped
3 or 4 thin slices jalapeño chile
1/4 cup Everyday Daikon and Carrot Pickle (page 192)

PATE BAGUETTE SANDWICH

Provided by Food Network

Categories     main-dish

Time 5m

Yield 1 sandwich

Number Of Ingredients 5



Pate Baguette Sandwich image

Steps:

  • Place the baguette half on a flat work surface and slice it in half lengthwise. Spread the inside of each half with 1 tablespoon of butter and then spread the bottom half with mustard. Lay on the slices of pate and then pile on the lettuce leaves. Place the top half of baguette on and cut in half, if desired.

1 fresh baguette, cut in half
2 tablespoons butter
1 tablespoon Dijon mustard
3 thick slices of rustic country pate, or meatloaf
3 leaves leaf lettuce

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