Stuffed Baguette
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"Elegant on an appetizer plate.
With soup or salad, dainty enough for a luncheon with the girls.
An outstanding sandwich with a Special touch."
photo by French Tart
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
30 slices
ingredients
- 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
directions
- 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.
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Reviews
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Delicious. We took our baguette to the beach, where it was devoured. The spinach gives the cheese a lovely bright green colour and added nutrition and roughage for the kids - something I'm always grateful for. I really liked the addition of the pistachio nuts. They added a nice crunch, but I didn't chop them up too finely. This sandwich would be perfect for any picnic/tailgating or beach event, like ours. -
This made a delicious sandwich and was so easy to put together! I love pistachios but hubby hates them so I used pine nuts instead which worked well. Made for ZWT5. -
Made this as a picnic lunch when my SIL visited me a few days ago and we were on the road doing what we do best-shopping! Served with cornichons, a few olives and a thermos of black coffee. She requested the same when next we go out for the day. Thanks for sharing a great sandwich. Made for ZWT5.
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I thought this was excellent & will definitely be making it again. I can see it in slices on an appetizer tray as well as traveling for a picnic. I used small whole wheat hoagies & reduced the amount of ham as what I have in the freezer is smoked. I also used a salt free tomato-basil seasoning and no mayo. I ended up with a creamy ham & spinach spread mounded into whole wheat hoagies. Yum! -
This is one of those sandwiches that makes you go 'ooh la la'. Yes, it is more work than normal for a sandwich but then it really isn't a normal sandwich. My only real main change was to scale this right down and have mine on a small baguette just the right size for one person. Then, I used reduced fat versions of the cheese, milk and mayo. I wasn't sure if I should be using basil or parsley because it says one in the ingredients and another in the directions. So, I used a bit of both - fresh in both cases. I also used a tiny bit of reduced fat creme fraishe in place of some of the mayo because I was running low on mayo. It worked well. Made for Chow Hounds on ZWT5.
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Tweaks
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With the permission of the chef I subbed the spinach with Mache, which is French for Lamb's Lettuce! Everything else was as posted, except I used a petit-pain, as there is only me at home at the moment! I did not scoop enough of the bread out, so my filling escaped in transit - to the bottom of the garden for a picnic! LOL! However, the taste was SUBLIME! What a wonderful combination of flavours and textures! I loved this - and it certainly hit to spot for an al fresco lunch today! Made for the French All Aboard challenge in the To Go forum on behalf of Whine and Cheesers! Merci Sage darlink! FT:-)
RECIPE SUBMITTED BY
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Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
