Stuffed Baguettes Recipes

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STUFFED RAINBOW BAGUETTE



Stuffed rainbow baguette image

Fill a baguette with hummus, pesto and colourful veg such as beetroot, red pepper, carrot and green leaves to make this vegetarian rainbow sandwich

Provided by Lulu Grimes

Categories     Lunch

Time 10m

Number Of Ingredients 9

1 artisan-style baguette
4 tbsp hummus
8 slices medium cheddar
¼ red pepper , thinly sliced
¼ cooked beetroot , shredded
2 radishes , thinly sliced
1 yellow or orange carrot , shredded or grated
handful green leaves
1 tbsp vegetarian pesto , mixed with 1 tbsp olive oil

Steps:

  • Cut the baguette in half so you can open it out like a book. Spread the hummus over the bottom half of the baguette and add the cheese, breaking the slices up if you need to. Scatter the pepper, beetroot, radish and carrot along the baguette, then add the leaves, dribble with the pesto and close the baguette.
  • Wrap the baguette tightly in baking parchment and tie securely with string. Take a bread knife with you so you can slice it when you're ready to eat it.

Nutrition Facts : Calories 318 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium

ANTIPASTO-STUFFED BAGUETTES



Antipasto-Stuffed Baguettes image

These Italian-style sandwiches can be served as an appetizer or as a light lunch. A homemade olive paste makes every bite delicious.

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons olive oil
1 teaspoon lemon juice
1 garlic clove, minced
1/8 teaspoon each dried basil, thyme, marjoram and rosemary, crushed
2 French bread baguettes (10-1/2 ounces each)
1 package (4 ounces) crumbled feta cheese
1/2 pound thinly sliced Genoa salami
1 cup fresh baby spinach
1 jar (7-1/4 ounces) roasted red peppers, drained and chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

Steps:

  • In a blender, combine olives, oil, lemon juice, garlic and herbs; cover and process until olives are chopped. Set aside 1/3 cup olive mixture (refrigerate remaining mixture for another use)., Cut the top third off each baguette; carefully hollow out bottoms, leaving a 1/4-in. shell (discard removed bread or save for another use). , Spread olive mixture in the bottom of each loaf. Sprinkle with feta cheese. Fold salami slices in half and place over cheese. Top with the spinach, red peppers and artichokes, pressing down as necessary. Replace bread tops. Wrap loaves tightly in foil. Refrigerate for at least 3 hours or overnight., Serve cold, or to serve warm, preheat oven 350°. Place foil-wrapped loaves on a baking sheet. Bake 20-25 minutes or until heated through. Cut into slices; secure with a toothpick.

Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 196mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

STUFFED BAGUETTE



Stuffed Baguette image

Elegant on an appetizer plate. With soup or salad, dainty enough for a luncheon with the girls. An outstanding sandwich with a Special touch.

Provided by Sageca

Categories     Lunch/Snacks

Time 45m

Yield 30 slices

Number Of Ingredients 9

1 French baguette
4 ounces cream cheese, softened
1 tablespoon milk
2 cups spinach leaves
1 teaspoon basil
4 cups ham, minced
1/3 cup pistachio nut, finely chopped
1 tablespoon Dijon mustard
1/3 cup mayonnaise

Steps:

  • Slice baguette in half lengthwise.
  • Hollow out leaving a shell ½" thick. Set aside.
  • Cook spinach, drain and chop in processor; add cheese, basil, and milk; pulse till smooth. Spread on inside surface of bread. Combine ham, nuts, mustard and enough mayonnaise to moisten the mixture.
  • Pack filling on the bottom half of bread mounding slightly.
  • Put loaf back together.
  • Envelop tightly in plastic and refrigerate at least 4 hours or overnight.
  • Slice on the diagonal and serve.

Nutrition Facts : Calories 101, Fat 4.4, SaturatedFat 1.5, Cholesterol 14.6, Sodium 412.2, Carbohydrate 9.1, Fiber 0.7, Sugar 0.3, Protein 6.2

STUFFED BAGUETTE SANDWICHES



Stuffed Baguette Sandwiches image

This travels well for potlucks and picnics. This one has a pleasantly peppery egg salad and watercress filling.

Provided by Cecily Parsley

Categories     Lunch/Snacks

Time 10m

Yield 12 serving(s)

Number Of Ingredients 9

40 inches long thin French baguettes
6 hard-boiled eggs, cooled and shelled
2 cups watercress, trimmed and chopped
1/4 cup minced red onion
2 tablespoons cream cheese, softened
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon curry, poweder
1 pinch cayenne pepper

Steps:

  • Cit the baguette in half crosswise, then cut off the ends. Using a wooden spoon, push the bread out from inside to hollow our each half, leaving 1/2" thick walls. Reserve the crumbs for another use.
  • Mince the eggs, stir in watercress, cream cheese, mayonnaise, mustard, salt, pepper, curry powder and cayenne.
  • Holding each half of cut baguette on end, pack filling into bread shells with wooden spoon. Cut 3/4 of the way through each baguette at 1" intervals, so that guests can pull off individual sandwiches. Wrap tightly in plastic wrap and keep chilled until serving.

Nutrition Facts : Calories 212.5, Fat 5.3, SaturatedFat 1.7, Cholesterol 96.8, Sodium 348.9, Carbohydrate 31.2, Fiber 1.4, Sugar 2, Protein 9.8

NIçOISE STUFFED BAGUETTE



Niçoise stuffed baguette image

For the ultimate transportable sandwich, hollow out a French stick and fill with tuna, olives, anchovies and eggs

Provided by Sara Buenfeld

Categories     Main course

Time 20m

Number Of Ingredients 12

3 large eggs
130g can tuna in olive oil, oil reserved
1 large flute or baguette measuring approx 54cm
2 tbsp mayonnaise
3 tomatoes , ends trimmed, thickly sliced
12-24 basil leaves (depending on how herby you like it)
12 pitted Kalamata olives
8 anchovy fillets
1 shallot , finely chopped
3 tbsp olive oil
1 tbsp white wine vinegar
½ tsp Dijon mustard

Steps:

  • Bring a small pan of water to the boil. Add the eggs and boil for 10 mins. Drain, then run the eggs under the cold tap to cool quickly. Carefully shell and cut the eggs into wedge-shaped quarters. Meanwhile, mix all the ingredients for the shallot vinaigrette with seasoning and stir in the oil from the tuna.
  • Slice the loaf in half lengthways, but not all the way through, so it opens up like a book. Use your fingers to pull out any bread that easily comes away from the top half to hollow the loaf a little.
  • On the bottom half of the loaf, drizzle over the vinaigrette. Stir the mayonnaise into the tuna and spread on top. Now layer in the tomatoes, basil, olives, eggs and anchovies.
  • Tightly roll up in baking parchment and secure down the length with elastic bands or string. Press really well all the way down the loaf, then chill overnight. Cut into slices if feeding a crowd, or into 4 lengths.

Nutrition Facts : Calories 501 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2.4 milligram of sodium

ANTIPASTO-STUFFED BAGUETTES



Antipasto-Stuffed Baguettes image

Categories     Cheese     Leafy Green     Olive     Pepper     Pork     Cocktail Party     Quick & Easy     Summer     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 8

2 small thin baguettes (each about 16 by 2 by 1 inch)
about 1/4 cup bottled olive paste or tapenade*
4 ounces mild goat cheese
1/4 pound thinly sliced Genoa salami or smoked turkey
2 cups packed arugula leaves, washed well and spun dry
a 7-ounce jar roasted red peppers, drained, rinsed, and patted dry
a 13- to 14-ounce can whole artichoke hearts, drained, rinsed, patted dry, and chopped
*available at specialty foods shops and some supermarkets

Steps:

  • Cut top third off each baguette horizontally with a serrated knife and remove soft crumb from tops and bottoms, leaving shells about 1/2 inch thick.
  • Spread about 1 tablespoon olive paste or tapenade on inside of each bottom shell and top with goat cheese, spreading it evenly. Fold salami or turkey slices in half and fit them in an even layer over cheese in each shell. Arrange half of arugula on each meat layer and top with a layer of roasted peppers. Divide artichoke hearts between bottom shells and spread inside of top shells with remaining olive paste.
  • Fit top shells over bottom shells and press baguette together, re-forming loaves. Wrap each baguette tightly in foil and chill at least 3 hours or overnight.
  • Cut each baguette diagonally into 12 slices with a serrated knife and secure each slice with a wooden pick.

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