14 recipes. Page 1 of 1
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Inside go browned pork, carrot and daikon pickled in vinegar, and cilantro, and nothing else. The pâté and cold cuts common on Saigon street carts are left out, which puts more weight on the bread: the baguette is filled the moment it comes out warm with a crackling crust.
A baguette is cut almost to the base and every slit is filled with garlic butter before baking. Plenty of minced garlic goes into that butter along with condensed milk and honey, which makes this Jeju-style manong baguette sweet as well as garlicky. An air fryer at the same temperature can stand in for the oven.
Most of the cooking time goes into onions stirred over low heat for forty minutes or more, until deep brown. Once beef stock is added and simmered, the soup is ladled into ovenproof bowls, topped with baguette and Gruyere, and set under the grill, and a spoon breaking the cheese brings up broth-soaked bread and sweet onion with it. Emmental melts just as well if there is no Gruyere.
Only the top rind is scored, so the whole wheel of Camembert holds its round shape in the oven while the inside turns molten, ready to scoop up with toasted baguette. Cuts that run down the sides let the cheese leak, and baking too long makes the fat separate. When the dish is nudged and the center wobbles, it is done; adding minutes just for color only risks an oily result. Honey and walnuts on top bring sweetness against the garlic, rosemary and salty cheese.
Stale baguette soaks up the bean and vegetable broth until this is less a soup than something close to a porridge. The name means reboiled, and true to it, the soup tastes deeper when reheated the next day.
Crisp, garlic-rubbed toast against juicy tomato makes this antipasto work, and that contrast fades as soon as the bread turns soggy. That is why the cherry tomatoes lose some seeds and watery centers and drain briefly in a sieve before seasoning.
Thinly sliced garlic warmed slowly in olive oil until pale gold sets the flavor of the pot. Pushed further, it turns bitter and the whole pot tastes of it. Day-old baguette soaks up the chicken stock and partly dissolves, thickening the broth without flour, while smoked paprika tints it red and adds a faint smoky note. Beaten egg poured in a thin stream sets into soft ribbons rather than curds.
Grated Gruyere and Emmental melt into gently steaming white wine to make a thick, glossy dip for cubes of baguette. Tossing the cheese with cornstarch first keeps it from seizing into clumps, and the wine and lemon juice cut the richness and salt of the aged cheeses. Too much heat splits the fondue into oil and lumps, so the wine never reaches a boil.
Pressed flat in a hot pan, a baguette stuffed with roast pork, ham, Swiss cheese, and pickles turns crisp outside while the melting cheese holds everything together. No sandwich press is needed; a heavy cast-iron pan set on top does the same job. Pickles and Dijon mustard add sour and sharp notes that keep two kinds of pork from feeling heavy. Slicing the pickles thin and patting them dry keeps the bread from going soggy and stops them from overpowering a bite. The traditional pork is Cuban-style roast seasoned with garlic, cumin, and orange juice, and the sandwich took shape among Cuban Americans in Tampa and Miami.
Simmered with the skins on, the figs turn into a jam full of seeds and soft bits of fruit that sits in a layer over cream cheese on warm baguette. Because those skins give the jam its color and texture, the figs get a quick rinse and an immediate pat dry rather than a scrub. Low heat keeps the red color and fruity smell that a hard boil would dull. The jam firms up as it cools and should leave the stove while still loose rather than set in the pot. Warming the baguette whole before slicing keeps the crumb soft while the crust crisps. Served with hot drip coffee, it makes a quick breakfast, and leftover jam keeps in the fridge for 5 days.
Thin-sliced beef and melted Swiss cheese go into a baguette, and each bite gets dunked in a bowl of au jus served alongside. Despite the name, the sandwich comes from Los Angeles.
Garlic and dried chili warm slowly in olive oil until fragrant, the shrimp cook in that oil, and whatever is left gets mopped up with baguette. The garlic should only reach pale gold at the edges when the shrimp are added, because browned garlic turns the whole pan bitter.
Baguette, butter, and ham are almost the whole sandwich, so butter temperature and how the ham is layered show in every bite. Butter soft enough to dent with a finger spreads thinly without tearing the crumb. The baguette is split with the knife held low and opened by hand, never hollowed out. Thin, lightly salty ham suits it best; fold it loosely instead of pressing it into a slab, and tuck sliced cornichons between the folds and along the edges so each bite gets some acidity. If the sandwich has been chilled, give it 10 minutes at room temperature so the butter softens again.
Fried shrimp tucked into a split, lightly warmed baguette, with a quick remoulade of chopped pickles and mayonnaise to cut the richness, make up this New Orleans sandwich. The sandwich is built and eaten right away, since covering fried shrimp traps steam and softens the crust.