OMG, OMG, OMG!!!
This is the best sandwich ever!!! You just cannot believe what a freshly baked baguette and lovely ingredients do to make a savory sandwich. Yummy, yummy, yummy!!!
The baguette is fairly easy but making the bread takes three days with a little fiddling and not too much hands on time. The sandwich fixings are mostly refrigerator stuff with fours extras. You won’t be sorry if you try this.
And that olive thing in the back between the halves? My pickled okra. That was yummy, too!
French Baguette Sandwich
These are the ingredients I like, you may like something different, just know that what you don’t want is anything too juicy, it will make the sandwich mushy. Most of these ingredients can be picked up at a grocery store olive or salad bar!
A French Baguette about 6″ long cut in half (King Arthur Baguette Recipe)*
stuff from my fridge:
Dijon mustard (very little)
mayonnaise (very little)
pepperoncinis, cut in half and seeded and drained
roasted red bell peppers, drained
green olives, chopped in half
stuff I just happened to have:
herbed goat cheese
red onion, halved and thinly sliced
fresh spinach, washed and patted dry
cherry tomatoes, halved and drained
You can get a baguette or a bola and heat it up and make this sandwich. I found the baguette to be a great adventure to make. Try it!
To assemble the sandwich, take a little mustard on one side and a little mayo on the other, add pesto to the mayo side and the goat cheese to the mustard side, add all the other layers and put together and smush a little to make the sandwich stay together. Sit down and eat slowly! It really is that good!
*What I did different to this recipe: proofed the starter for the whole 14 hours, added the whole 1 1/4 C water to the dough, added 2 tsp. sea salt to the dough, mixed the dough with a mixer with dough hooks for 15 minutes, let the dough rise and punched it down 3 times after 1 hour rise time each then let it sit overnight until the next afternoon, instead of grease while kneading and forming into the baguettes the last time, I used a little flour and resting the dough several times, I did not slash the sandwich baguettes, I did slash the long baguettes a little, I baked at 425 instead of 450, I baked it on a pizza stone and spritzed with warm water. Little difference, no?