Baguette 3 Ways

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

To Make:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Slice the baguette into 6 equal pieces then cut eat piece in half lengthwise (so they are open face now).
  3. 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.
  4. After 6 minutes, remove from the oven. Take 2 of the plain pieces and add 2 oz of brie to each one.
  5. Pop them back into the oven for another 5 minutes to melt the brie.
  6. 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.
  7. 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.
  8. 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.
  9. Serve and mix and match!

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