Quick & Easy DIY French Baguette Recipe
Put the results of your DIY French baguette to use! The best thing about a baguette is its extreme versatility. Cut up a few pieces to toast and serve with goat cheese and honey for breakfast or use it in your French Onion Soup for dinner. The French Baguette Kit will be included in our V.3.6 BOX shipping this month!
Our favorite way to use a French baguette, however, is in a quick sandwich for lunch. These are our top three go-to baguette sandwich recipes that are simple, but surprisingly gourmet.
SMOKED SALMON BAGUETTE: Our go-to for a satisfying lunch that’s tasty and protein-filled.
½ cup whole egg mayonnaise
3 tsp Dijon mustard
1 tbsp fresh lemon juice
salt and pepper
2 long French baguettes
200g smoked salmon slices
½ red onion, cut into thin wedges
½ bunch watercress, sprigs picked, washed and dried
- Combine 1/2 cup whole egg mayonnaise, 3 teaspoons Dijon mustard and 1 tablespoon fresh lemon juice. Season with salt and pepper. Make a cut lengthways into the top of 2 x 60cm long French sticks (baguettes), not cutting all the way through.
- Spread the bread with the mustard mayonnaise. Top with 200g smoked salmon slices, 1/2 red onion, cut into thin wedges, and 1/2 bunch watercress, sprigs picked, washed and dried.
- Sandwich together. Cut into 6 even portions. Tie each with kitchen string to secure. Place in airtight container and keep cool until serving.
EGGS BENEDICT BAGUETTE: A rich, savory dish for an opulent brunch.
200g Thick-cut smoked ham
5 egg yolks
1 tbsp + 1 tsp white wine vinegar
200g unsalted butter (cubed)
- Step 1: Heat the oven to 110C/fan 90C/gas ¼. To make the hollandaise, whisk the yolks, 1 tbsp vinegar and a pinch of salt in a heatproof bowl. Set over a small pan of gently simmering water (make sure the bowl isn’t touching the water). Whisk for about 3-5 minutes over the heat until pale and thick. Add cubes of butter, 2 at a time, to the bowl, continually whisking, and wait for this to be incorporated until you add more. Keep adding the butter, and whisking until the sauce thickens, and turns into a thick hollandaise. Add the lemon juice, and keep warm until needed, giving it a whisk every so often so it doesn’t form a skin.
- Bring a pan of water to a gentle simmer. Add the 1 tsp vinegar and swirl the water to make a vortex. Add cracked eggs, one at a time, to the middle of the pan and cook for 2-3 minutes until the white is just set. Scoop out, and plunge into ice water. Repeat with the remaining eggs and keep in the ice water until you’re ready to serve. Meanwhile, split the baguette down one side, horizontally, and pull out some of the bread in the middle to make a hollow for the eggs to sit in. Butter generously and put in the oven for 5-10 minutes to warm through.
- Step 3: To serve, add all the eggs back to boiling water for a minute to reheat. Add the ham to the warmed baguette, and cut into portions now (this will make it easier to divide later when the eggs are in). Drain the eggs on kitchen paper and divide between the baguette sections. Drizzle over some of the hollandaise, add a pinch of cayenne and scatter over a few rocket leaves.
- Serve with the remaining hollandaise, in little pots, for dipping.
FIG & GOAT CHEESE CROSTINI: A sweet and salty appetizer for chic entertaining at home.
¼ cup olive oil
Fresh ground pepper
4 oz plain goat cheese
1 small jar fig jam
Slices of prosciutto
Leaves fresh basil
- Preheat your oven to 375 degrees.
- Slice your baguette into 1/2 inch thick pieces. I like to cut mine at an angle.
- Brush each piece with olive oil, then sprinkle with salt & pepper.
- Bake for 8-10 minutes, or until the bread is lightly browned and crisp.
- When they are done, let them cool completely.
- Spread on about 1 tbsp goat cheese.
- Then spread on about 1 tbsp fig jam.
- Roll together 1/2 slice of prosciutto with 1 basil leaf, and place it on top of the fig jam.
- Serve immediately! Enjoy!