STUFFED BAGUETTE SANDWICHES

Stuffed Baguette Sandwiches image

Provided by Cecily Parsley

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