I was feeling a bit fancy the other day and wanted something that would allow me to pretend I was eating my way through Europe. It started because we grabbed breakfast at one of our favorite French bakeries in Seattle – La Parisienne. Everything is baked fresh and is like legit legit. Anyways, we grabbed a croissant, as always, but also grabbed one of their sandwiches. It was so simple but literally one of the best things I have eaten. It was a fresh baguette with salami, olive oil and greens – there may have been some sort of olive spread on there because there was an acidic, tangy flavor as well. I grabbed a baguette of my own, two different salamis and a few other ingredients and got to work! There are 3 different flavors here for some variety but all are so good. These are great for a crowd and sharing because you can make them in to smaller sandwiches and then eat them as a snack. You can also make one version as a full baguette! I love the flavor combinations here and they really do remind me of a picnic or walking the streets of Paris admiring all their cheese and bread. YUM! You may be hesitant to try the apple+fig+brie, but don’t skip it. It is a great combination – sweetness from the fig, salty from the brie, and crunch from the apple. It might be my favorite – but it is too hard to choose. Whip these up for an easy dinner or lunch – or wrap them up for a picnic and grab some friends or family and decide which one y’all like best!
- 1 Baguette
- 10 Slices Dry Salami
- 4 Slices Prosciutto
- 10 Slices Calabrese Salami
- 1/2 Cup Ricotta
- 1/2 Cup Olive Tapenade
- 1/2 Green Apple, Thinly Sliced
- 4 Oz Brie, Sliced
- 4 Tbsp Fig Jam
- 4 Tbsp Minced Garlic
- 4 Tbsp Olive Oil
- Makes: 6 Sandwiches
- Prep Time: 15 Minutes
- Assembly Time: 10 Minutes
- Total Time: 25 Minutes
- Preheat the oven to 350 degrees Fahrenheit.
- Slice the baguette into 6 equal pieces then cut eat piece in half lengthwise (so they are open face now).
- In a small bowl, add the olive oil and minced garlic and stir to combine. Brush this mixture onto 8 of the baguette pieces (you will leave 4 plain). Transfer to a baking sheet and place in the oven for 6 minutes.
- After 6 minutes, remove from the oven. Take 2 of the plain pieces and add 2 oz of brie to each one.
- Pop them back into the oven for another 5 minutes to melt the brie.
- Now time to assemble. Take the remaining two plain baguette pieces and spread 2 tbsp of fig jam on each of them. To finish this sandwich, top the brie with the thinly sliced apples and top with the fig jam baguette – set those aside.
- Grab 4 pieces of the baguette to assemble the 2nd sandwich. Spread 2 tbsp of ricotta evenly over each piece of the baguette. Add 5 slices of the dry salami to two of the pieces of baguette and top with the remaining ricotta pieces.
- Now for the 3rd sandwich. Grab the remaining baguette pieces and spread 2 tbsp of tapenade evenly on all slices. On two of the pieces top each with 5 pieces of the calabrese salami and 2 pieces of the prosciutto. Top with the other baguette piece.
- Serve and mix and match!
4 thoughts on “Baguette 3 Ways”