Hello sandwich lovers. I hope you’ve all had a fantastic week – one closer to more easing of restrictions (fingers crossed) and an ability to get back out there again and celebrate Spring. Now you may have noticed that I tend to be quite meaty in my taste of sarnie so today I’ve put together a vegetarian baguette. Note, I haven’t used vegan ingredients, however some can be substituted out mind.
This recipe will require a bit of cooking and cooling, so make sure you have a some time to relax and enjoy the process – you can even have some vintage Guns N’Roses on in the background, as I did!
This week you’ll need chestnut mushrooms, a courgette, red onion, garlic, a fistful of thyme, some flat leaf parsley, spreadable goats’ cheese, wholegrain mustard, salted butter and a bake-at-home baguette. The result is a pretty fine veggie baguette which can be served for two, with a side salad or fries if preferred. For this recipe, I’ve used Cabridoux, a delicious and mild spreadable goats’ cheese from France. If you prefer something more acidic or punchy, there are plenty of alternatives available.
First of all, bake the baguette at 190 degrees C for 10 minutes or until nicely golden-brown. Remove from the oven and leave to cool on a wire rack. Next, slice the mushrooms, courgette, red onion and garlic into largish chunky pieces. Heat the butter and some olive oil in a saucepan and gently fry all the veg with some salt and pepper and a fistful of thyme – keep the herb in whole pieces as you will be removing it later and it’s easier to remove if kept whole. Also add two tablespoons of the whole grain mustard. Tip! If you cover the saucepan when cooking, it will help to also steam the veg so they don’t caramelise.
When cooked, remove the veg from the pan and leave aside to cool. At the bottom of the saucepan you should have left some liquid from the cooking process. Don’t throw this away as it will make a delicious addition to any stock base for soups and sauces 🙂
Now its time to assemble – slice the baguette in half, on one side spread the goat’s cheese (feel free to be generous), onto the other side spoon on the veg mix and sprinkle on some cracked black pepper and chopped flat parsley. Slice and enjoy!
Do have this with a glass of Chardonnay, to accompany the goat’s cheese. Try Dark Horse, a lovely buttery Californian single grape- make sure its’s very chilled though!
That’s it for this week. Next week is Easter so I hope you all have a lovely week in the lead up to a bit of a break and get to enjoy some sunshine. Until then, be safe, well and see you next time for some more fun between the breadsheets!
PB
Between The BreadSheets 