A culinary twist: Transforming the humble baguette
A fresh baguette tastes best with butter, but it's sometimes better to get a little creative with current prices. A cold stuffed baguette turned out to be a perfect choice. If you prepare it with the following tips, nothing will crumble or fall apart.
I picked up this idea at a recent gathering at a friend's house, and now I make my version for the family. A cold stuffed baguette is an easy way to delight your family at breakfast and impress guests during meals.
Baguette with a surprise - a snack hit
The basis is a classic wheat baguette. I don't recommend the rye or so-called rustic version because they slice and stuff differently. The filling's flavour primarily comes from eggs, cheese, and mayonnaise, but a delicious and crunchy addition is pickled cucumbers and peppers. This is my suggestion because I often use the last few cucumbers from the jar or leftover peppers not used for a stew. Instead of red pepper, you could use yellow or green, and pickled cucumbers can be replaced with dill pickles. If you want a lighter version, swap mayonnaise for thick natural yoghurt—but carefully check the filling's consistency so it's not too runny. You'll find the specific steps of the recipe below.
Cold stuffed baguette - recipe
Preparing this kind of snack is no rocket science, but you should pay attention to certain steps so that nothing falls apart when slicing. You can serve such a filling separately on sandwiches, but it looks tastiest with a baguette.
Ingredients:
- 1 medium-sized wheat baguette,
- 1 tablespoon of mayonnaise,
- 2 hard-boiled eggs,
- 100 grams of grated yellow cheese,
- half a red pepper,
- 2 medium pickled cucumbers,
- salt and pepper to taste.
Preparation:
- Hollow out the inside of the baguette very carefully, so you don't tear the bread's crust.
- Tear the inside of the baguette into smaller pieces.
- Press the eggs through a vegetable press or chop them finely.
- Dice the pepper and cucumbers finely.
- In a bowl, combine all ingredients, adding the mayonnaise while mixing.
- Season to taste with salt and freshly ground pepper.
- Stuff the baguette, packing the filling quite tightly. Wrap in foil and refrigerate for about 25 minutes.
- Before serving, slice into pieces, preferably with a sharp knife.
