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How does one get the savory filling into a baguette?

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How does one get the savory filling into a baguette?

nooodles | May 6, 2005 01:42 AM

Hello all,

Those of you who've read my recent posts know that I've been going a little oven-crazy as of late. Here's my latest bread-related question:

My friend has a wonderful recipe that uses storebought baguettes. It's always a big hit at parties, and I'd like to miniaturize it. In her version, you take soft butter and mix it with minced garlic and sliced fresh basil. Then, cut deep pockets into the baguette (like slicing bread, but without cutting the bottom or sides of the crust), spread the inside of the pockets the butter, sprinkle with sale, and fill each pocket with thin slices of tomato and mozarella. The whole thing goes in the oven for 15 minutes at 350, or until the cheese melts. Heaven! It's so addictive.

If I take the fillings (1 Tbs. of the flavored butter, a slice of cheese, and a slice of tomato) and roll them into a small ball of baguette dough, will I end up with a dinner roll-sized baguette with a nice filling? Or will the butter and tomato juice prevent the dough from baking and leave me with a soggy mess in the middle of my bread? I'm imagining a variation of the ever-popular croque monsieur, but realize that the croque monsieur doesn't have such wet ingredients.

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