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Best Baguette Sandwich Recipe

Best Baguette Sandwich Recipe


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This simple sandwich is best on a French baguette, crusty on the outside with a soft interior.

Ingredients

  • 1 French baguette loaf
  • 3 Tablespoons Dijon mustard
  • 1 apple, thinly sliced
  • 10 slices good quality ham
  • 6 slices provolone cheese

Directions

Slice the loaf of bread open lengthwise. Spread one side with an even coat of the Dijon mustard. Layer a slice of apple on top, top with the ham and the provolone cheese slices. Close the sandwich and cut the baguette into individual portions.

Nutritional Facts

Servings4

Calories Per Serving496

Folate equivalent (total)139µg35%

Riboflavin (B2)0.6mg35.3%


40 tasty sandwich fillings and recipes

Jessica Dady April 14, 2021 8:39 pm

If you’re in need of some inspiration when it comes to what to put in your sandwich, we’ve got plenty of tasty, yet simple sandwich fillings to choose from.

We’ve rounded up our best sandwich fillings. Our fillings include cranberry and cheese toasties, salmon and scrambled egg bagels and BBQ chicken baguettes.

Our selection of delicious fillers varies from baguette fillings, open sandwiches, and wraps too. Most of these sandwiches would suit being served as part of a picnic spread, as a party food idea, or simply as a healthy lunch.

Making sandwich fillings from scratch is not only a healthier option than shop-bought sandwiches but can often save you money too.

Our quick and easy recipe for hummus and tomato wraps, which you can see being made in the video above, is one of our favourite sandwich fillings. It takes just 10 minutes of your time to make this mouth-watering combo of creamy hummus and sweet tomatoes.

For more of our hearty and delicious sandwich filling ideas see below…


The 20 best sandwich recipes

A bold boast maybe, but we proudly stand by it. Presenting 20 of the world’s best sandwiches by some its best food writers and cooks. Maybe start here: Pierre Koffmann’s croque monsieur! The definitive recipe for France’s finest sandwich by one of her greatest chefs. Add James Cochran’s buttermilk chicken, Rick Stein’s grilled mackerel baguette, Giorgio Locatelli’s Milanese panini and Claridge’s posh tea selection. We humbly offer Uyen Luu’s crispy pork belly bahn mi, Georgina Hayden’s halloumi, Signe Johansen’s fish finger sandwich, and the sweet perfection that is Claire Ptak’s peanut butter and jelly. Trust us. Your working-from-home lunch will never be the same again.


Sandwich Baguettes

Flour, water, salt, yeast. That’s all you need for one of the best vehicles for food. Today, we're making sandwich size baguettes for a separate bahn mi video I'm making, but whatever you do with them, these will make some of the best sandwiches of your life.

Sandwich Baguettes - (75% hydration)

500 g all-purpose or bread flour

1. Mix the Dough - 8:00 to 8:25 AM

Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5 minutes until a light foam surfaces and little bubbles are visible.

Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.

Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. The dough will be very sticky. Cover with plastic wrap and let rest for 15 minutes.

Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start stretching and folding

2. Bulk Ferment (1st Ferment) + Stretch & Folds - 8:25 to 9:55 AM

Once rested, perform a stretch and fold by grabbing a corner of the dough in the bowl, lift straight up to stretch the dough as high as it will go without tearing and fold over to the other side. Rotate the bowl and perform three more reps of stretch and folds. Once folded, turn the dough over onto itself, cover, and let rest another 25-30 minutes. This is one set of a stretch and fold, perform 3 more sets with 25-30 minutes rest in between.

For each stretch and fold set, the dough should feel more elastic and stretch further without tearing with some air bubbles present

Note: The stretch and fold method is better suited than kneading for a high hydration dough such as this because the dough is naturally sticky and this method reduces hand contact. Additionally, the stretch and fold will allow for an open crumb when baked because the air isn’t pushed out of the dough.

After the final set of stretch and folds, test for gluten development by stretching up the dough very thin to see if it is slightly translucent before tearing.

Note: The gluten window test is the key to understanding if the flour has been hydrated enough. If the dough tears before getting to a slightly translucent window, let rest another 25 minutes and perform another set of stretch and folds.

3. Divide dough + Shape Baguettes + Proof (2nd Ferment) - 9:55 AM to 11:10 AM

After the last stretch and fold, sprinkle some flour on the work surface. Using a bench scraper, divide the dough into 6 equal portions (roughly 145-150 grams each). Cover the dough pieces with a clean towel and let rest for 15 minutes.

Once rested. Spritz baking spray (like PAM) on your hands, the work surface, and the piece of dough.

Using your fingertips lightly press and stretch and piece of dough into a rectangle about 6 inches wide. Fold the top edge of the dough down to the center, pressing lightly to tighten the dough and form an edge. Fold the dough in half to form a seam at the bottom of the dough. Using the heel of your hand, lightly press to seal the seam of the dough. Now you should have a log of dough, seal side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 7 inches long. Now place a hand on each end of the dough with harder pressure and roll the dough in the opposite direction with each and to create a tapered baguette with a twist.

Note: For shaping, just take a look at the video, it's hard to explain in words lol.

Shape each baguette and place on a baking sheet sized piece of parchment paper. 2 pieces of parchment paper, 3 baguettes on each. Cover with a towel and let proof until about 1.5 times in size, 45-60 minutes

4. Oven set up - 10:55 AM to 11:10 AM

With 15 minutes of proofing left, preheat the oven to 450 F on the convection setting, 475 regular. Fill a 13x9 inch baking pan halfway with water and place on the bottom rack of the oven. Place a metal baking sheet on the middle rack.

Note: The pan of water will help create a steamy environment for a crisper crust and the baking sheet will be preheated so the baguettes can be slid on with the parchment paper and immediately start baking for faster oven spring.

5. Bake - 11:10 AM to 11:35 AM

Using a razor or really sharp knife, score the proofed baguette with one long slash at a 45-degree angle to allow for oven spring.

Pull the preheated baking sheet out of the oven and slide the parchment paper with the baguettes onto it. Place the baguettes on the middle rack and spritz them with a spray bottle of water.

Bake for 5 minutes, rotate the pan, spritz the baguettes one more time. Continue baking for another 12-15 minutes until the crust is golden brown, crispy, and the bread sounds hollow when thumped.


Bread cooked in mayonnaise (yes, you read that right) and a swipe of sriracha mayo bring the bacon and egg sandwich to new heights. Use your favorite seasonal pickle in place of the spring onions.

Slow-cooked short ribs, pickled caramelized onions, and lots of cheese on buttered, crusty white bread: what all hot sandwiches should aspire to in life.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Recipe Summary

  • 1 cup water
  • 2 ½ cups bread flour
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons bread machine yeast
  • 1 egg yolk
  • 1 tablespoon water

Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.

When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.

Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water brush over tops of loaves.


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French Ham Sandwich (Jambon-Beurre)

This French Ham Sandwich is the easiest sandwich you will ever make!

As in, I’m even a little embarrassed to call it a “recipe”. ?

But then again, every time I take a bite of one of these amazing sandwiches, my heart tells me: it’s so delicious that it gotta make it to the blog. So here it is!

All you will need to make these French Ham Sandwiches – or Jambon-Beurre, as they are called in French – is a baguette, good quality ham and European-style butter. Oh, and I added Gruyère cheese! Because, ya know, cheese is life and all! ? (I’m perfectly aware that some purists would crucify me if they could! If you’re one of them, please don’t. I’m just a cheese-loving girl who adds cheese to everything she can! ?)

I was also really tempted to add a smudge of Dijon mustard, but gave up, thinking it was best to keep it as close as possible to the real deal. If you’re a rebel, add the mustard. Or mayo. Or whatever you like, really! It is your sandwich after all!

As I’m sure you have noticed, I’m kinda having a “easy and simple” phase.

I mean, can you blame me? It’s 10 degrees outside. Also, we are apparently getting another blizzard (called Olympia) tomorrow. Seriously, who can get out of bed and do something productive when the winter gods are sending their fury upon us?

If you are one of those aliens people, please tell me the secrets. I feel like I’m failing at adulthood! Every morning, during winter, I wake up and think: “Oh God. I can’t adult today! Please don’t make me adult today!”

I blame my grandmother. When I was little she would tell me to skip school if it was raining. So it was only natural that I would grow up to be an adult that associates bad weather with being inside all day, under the covers, watching Netflix. And eating French ham sandwiches that take less than 5 minutes to make!

Since this is a recipe blog, I’ve included a recipe at the end of this post. Feel free to read it more as a formula than a recipe and adjust according to taste.

One thing I’ll say, though. This sandwich is really simple to make and completely relies on the quality of the ingredients. So make sure you buy a good baguette, excellent ham and a good brand of butter.

I sometimes bake my own baguette, but I understand that might defeat the purpose of an easy sandwich.

As for the ham, I use Oscar Mayer Selects Natural Applewood Smoked Ham because not only it tastes delicious but it has no artificial ingredients and is minimally processed.

Too good to be true? Not with Oscar Mayer Selects Natural. These peeps make the kind of stuff that you can trust and feed to your family. They also make amazing slow roasted turkey, applewood smoker turkey, rotisserie seasoned chicken and slow roasted roast beef. Sandwich making becomes even easier when you have such good ingredients available!

To learn more about Selects Natural and all the Oscar Mayer products, visit their website, Facebook page, Twitter and/or Tumblr account!

If you’ve never had European-style butter before, you might be thinking I’m silly to even suggest you use something other than what you already have at home. However, European butter is so much better than American butter. It is saltier, more flavorful and it has more fat. I use it whenever I want the butter to shine, like in this sandwich! (The name does include the word “beurre” – which means butter – after all!)

In short, this French Ham Sandwich is simplicity at its best. The sweet and creamy butter complements the salty ham perfectly. Add a crunchy baguette and I’m literally in heaven! ??


Recipe Summary

  • ½ zucchini, cut crosswise into 1/2-inch slices
  • ½ small eggplant, cut crosswise into 1/2-inch slices
  • 1 red bell pepper, quartered
  • ½ teaspoon salt
  • 1 ½ teaspoons olive oil
  • ground black pepper to taste
  • 1 small whole-grain baguette, cut into two halves and split lengthwise
  • ¼ cup basil pesto
  • 4 ounces fresh baby mozzarella, sliced
  • 2 plum tomatoes, sliced

Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.

Preheat grill for medium heat and lightly oil the grate.

Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat season with black pepper.

Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.

Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices top sandwich with the remaining baguette pieces to serve.


  1. Preheat the broiler.
  2. Broil the baguette, cut sides up, 6" from heat, for about 2 minutes, until the inside is lightly toasted.
  3. Rub each half with a half clove of garlic the crusty bread will release the garlic's essential oils, giving you instant garlic bread.
  4. Layer the bottom half of the baguette, alternating with slices of tomato, mozzarella, and basil leaves.
  5. Season evenly with salt and lots of fresh black pepper.
  6. Finish with a drizzle of olive oil and vinegar, then top with the other baguette half.
  7. Cut the whole package into four pieces.

Eat This Tip

Wanna add a little extra flair to your favorite sandwich? Your caprese will taste like a whole new meal when you add just a dab of your favorite spread or sauce. Here are a few healthy ideas to choose from:


Watch the video: How To Make Classic Philly Cheesesteak Sandwich (May 2022).