Best Stuffed Baguettes Recipes

ANTIPASTO-STUFFED BAGUETTES

Antipasto-Stuffed Baguettes image

These Italian-style sandwiches can be served as an appetizer or as a light lunch. A homemade olive paste makes every bite delicious.

Provided by Taste of Home

Categories Appetizers Lunch

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

Ingredients

1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons olive oil
1 teaspoon lemon juice
1 garlic clove, minced
1/8 teaspoon each dried basil, thyme, marjoram and rosemary, crushed
2 French bread baguettes (10-1/2 ounces each)
1 package (4 ounces) crumbled feta cheese
1/2 pound thinly sliced Genoa salami
1 cup fresh baby spinach
1 jar (7-1/4 ounces) roasted red peppers, drained and chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

Steps:

In a blender, combine olives, oil, lemon juice, garlic and herbs; cover and process until olives are chopped. Set aside 1/3 cup olive mixture (refrigerate remaining mixture for another use)., Cut the top third off each baguette; carefully hollow out bottoms, leaving a 1/4-in. shell (discard removed bread or save for another use). , Spread olive mixture in the bottom of each loaf. Sprinkle with feta cheese. Fold salami slices in half and place over cheese. Top with the spinach, red peppers and artichokes, pressing down as necessary. Replace bread tops. Wrap loaves tightly in foil. Refrigerate for at least 3 hours or overnight., Serve cold, or to serve warm, preheat oven 350°. Place foil-wrapped loaves on a baking sheet. Bake 20-25 minutes or until heated through. Cut into slices; secure with a toothpick.

Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 196mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

ANTIPASTO-STUFFED BAGUETTES

Antipasto-Stuffed Baguettes image

Categories Cheese Leafy Green Olive Pepper Pork Cocktail Party Quick & Easy Summer Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 8

Ingredients

2 small thin baguettes (each about 16 by 2 by 1 inch)
about 1/4 cup bottled olive paste or tapenade*
4 ounces mild goat cheese
1/4 pound thinly sliced Genoa salami or smoked turkey
2 cups packed arugula leaves, washed well and spun dry
a 7-ounce jar roasted red peppers, drained, rinsed, and patted dry
a 13- to 14-ounce can whole artichoke hearts, drained, rinsed, patted dry, and chopped
*available at specialty foods shops and some supermarkets

Steps:

Cut top third off each baguette horizontally with a serrated knife and remove soft crumb from tops and bottoms, leaving shells about 1/2 inch thick.
Spread about 1 tablespoon olive paste or tapenade on inside of each bottom shell and top with goat cheese, spreading it evenly. Fold salami or turkey slices in half and fit them in an even layer over cheese in each shell. Arrange half of arugula on each meat layer and top with a layer of roasted peppers. Divide artichoke hearts between bottom shells and spread inside of top shells with remaining olive paste.
Fit top shells over bottom shells and press baguette together, re-forming loaves. Wrap each baguette tightly in foil and chill at least 3 hours or overnight.
Cut each baguette diagonally into 12 slices with a serrated knife and secure each slice with a wooden pick.

STUFFED BAGUETTES

Stuffed Baguettes image

With a combination of flavorful ingredients, this open faced sandwich sets itself apart from others! It is a simple recipe that delivers deliciously!

Provided by Francine Lizotte

Categories Sandwiches

Time 50m

Number Of Ingredients 13

Ingredients

2 loaves french baguettes (about 9-inch long), halved lengthwise and middle scooped out
2 slice bacon, finely chopped
1 lb lean ground beef
1/4 c red onions, finely chopped
1 large clove garlic, pressed
1 can(s) (10 oz.) cream of tomato with basil & parmesan
2 tsp worcestershire sauce
2 tsp hot sauce such as cholula®, or more to taste
1/2 tsp ground cumin
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 large tomato, washed and thinly sliced
1 c sharp cheddar cheese, grated
1/2 Tbsp fresh parsley, chopped

Steps:

1. Preheat oven to 350ºF. In a large skillet over medium heat, add bacon and sauté until half cooked. Add ground beef and cook. Add onion and sauté until translucent. Add garlic and sauté for 1 minute. Add cream of tomato, Worcestershire sauce, Cholula, cumin and black pepper. Stir all the ingredients very well and bring to a simmer. Cook for 5 minutes.
2. Meanwhile, cut baguette in half lengthwise and scoop out bread. Place halves on a baking sheet lined with silicone mat; set aside.
3. Scoop the tomato-beef mixture into the center of each half. Cover with tomato sliced and then cheese. Sprinkle fresh parsley over top. Transfer baking sheet to the preheated oven and cook for 10 to 15 minutes or until cheese is melted. Remove from heat and let stand for 5 minutes before slicing and serving. Serve it along with a salad.
4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=JLyf7GiKWyo