Stuffed baguettes- Gill?

[Amyw Profile]

I’m at a caravan with work at the minute and I just bought a French stick for later . Just remembered a thread on the old Beeb board , I think by Gill about stuffed baguettes , where you hollowed out the stick , mixed with whatever toppings you wanted then baked for a few minutes .

I think I might do for tea tonight with cheese , mushrooms and bacon

[Gillthepainter Profile Website]

Well remembered, if it was the post where I talked about hollowing a stack of baguettes for a family feast.
And filled them with a slim sausage of choice = merguez or saveloy/ hotdog.

Family loved them, and it's great for absorbing the alcohol

Muffalata springs to mind too but that won't have been me.

[Amyw Profile]

Such a shame we can’t access the old Beeb boards now isn’t it !!

[Gillthepainter Profile Website]

Yep, long gone.
I used to save interesting posts into Word docs, but haven't looked at them for years.

[karadekoolaid Profile]

Muffalata is one of my favourites, although it´s better with a ciabatta than a baguette. Never mind - basically it´´s a loaf of bread, hollowed out a bit, then filled with olive salad, preserved meats (salami, coppa, parma ham, etc) and cheese ( mozz, cheddar, what ever you´ve got available.) I´d just wrap it up tight in foil and pop it in the oven for a few minutes.

[Gillthepainter Profile Website]

Noice!

I do make a vegetarian ciabatta sandwich, if that's what you're thinking of. With oily sliced peppers in a jar, mozzarella, aubergines cooked mushrooms or sunblushed tomatoes.
Should work with your delicious ingredients, Amy.
And using a spatula, on the hob, cook in a dry pan.

[herbidacious Profile]

Pain bagnat?

[Stokey Sue Profile]

Oui
That’s the Provençal version isn’t it?

[Binky Profile]

Claudia Roden does a similar thing in her book 'Everything Tastes Better Outdoors' which is essentially picnic recipes. She hollows out a loaf of Egyptian bread and fills it with savouries, warm it in the oven, then wraps in foil for eating al fresco.

[Seatallan Profile]

Pain bagnat?

Yes, that's what I've always called them. Lovely for picnics I think.

[scullion Profile]

when i was at school, one of the societies did a fundraiser, one saturday, selling 'munchburgers'. you paid something like 25p, got half of a baguette and could stuff it with whatever you liked from big bowls of fillings like cold baked beans, all different types of salad, pickle, sweetcorn, cheese etc (no meat - vegetarian school).
it was like an early/ better version of the 'subway'.
they were unbaked but really good.

[karadekoolaid Profile]

I´m drooling here
How about stuffing the baguette with:
- Chopped up sausage, cheese and fried onions?
- mozzarella, tomato and pesto?
- creamy artichoke and bacon?
- soft-boiled eggs, smoked salmon, cream cheese & dill?

[liketocook Profile]

Any of the suggestion on this thread would suit me.
Pesto smeared round the hollowed out shell before adding cured meat, cheese, diced veg etc. works really well.

[Badger's Mate Profile]

Many years ago, Richard Boston in the Grauniad gave a recipe for what he called Pan Bagna. The bits I took home from this were that it contained anchovies, garlic and salad stuff, and was pressed after filling. There were no pictures and of course no internet (probably only 3 TV channels) so I was working solely from the description. Our local library was no use either. The outcome was that I used to make these slightly soggy and oily flat sandwiches (not unlike an untoasted panini) of anchovy, raw garlic and salad (typically tomato, olive and whatever else was to hand). One of my mates still moans about them to this day, 45 years later.

[Pepper Pig Profile]

I have a terrific recipe for Pan Bagna from Antony Worrall Thompson. I must look it out.

[karadekoolaid Profile]

I always thought a pan bagnat was basically a salade nicoise in a soft roll. A wonderful combination anyway; nothing like a good sarnie with olive oil dribbling down your chin!

[Amyw Profile]

Yesterday I ought a tub of antipasti - garlic cloves , artichokes , peppers and tomatoes which I put in a split down the centre ciabatta , smeared with pesto and added some chunks if mozzarella before baking in oven for ten minutes . Went down really well to soak up yesterday’s beers

[Stokey Sue Profile]

I always thought a pan bagnat was basically a salade nicoise in a soft roll. A wonderful combination anyway; nothing like a good sarnie with olive oil dribbling down your chin!

Yes the filling is similar to a salade niçoise, but not in a soft roll, in a country loaf, a boule de campagne to cit in wedges, like a muffaletta

And to be honest the very mixed up bung it all in types don’t greatly appeal to me, bagnat is fine as it’s a salad with tuna and possibly anchovies, not too much muddle, and Amy’s veg with cheese sounds good too