Type what you have

Ingredients

• ✓ french baguette
• butter
• strawberry
• white sugar

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Spread thin layer butter on each bread slice; arrange slices in a single layer on a large baking sheet.
3. 3 Broil under the preheated broiler until lightly toasted, 1 to 2 minutes. Divide strawberries among toast pieces; sprinkle with sugar.
4. 4 Broil under the preheated broiler until sugar caramelizes, 3 to 5 minutes. Serve immediately.

By Sarah Stephan

Ingredients

• ✓ french baguette
• butter
• garlic
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Slice baguette crosswise into 1/4-inch thick slices.
3. 3 Mix butter, garlic, and olive oil in a small bowl until combined. Spread butter mixture on one side of each slice of bread.
4. 4 Arrange bread slices, butter-side up, in a single layer on an ungreased cookie sheet.
5. 5 Bake in the preheated oven until lightly toasted and hard, about 8 to 10 minutes.

By emily

Ingredients

• ✓ french baguette
• olive oil
• shallot
• garlic
• white wine
• lobster stock
• tomato sauce
• mussel
• duck fat
• basil leaves

Instructions

1. 1 Heat olive oil in saucepan over medium heat. Add shallots and garlic; cook and stir until softened, 1 or 2 minutes. Pour in white wine, lobster stock, and tomato sauce. Increase heat to medium-high and bring to a simmer. Add mussels. Cover and cook until mussels open, 4 to 6 minutes. Discard any mussels that don't open.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Rub baguette with duck fat on cut sides. Place on a baking sheet and set under broiler. Broil until browned and crunchy, 1 to 2 minutes.
4. 4 Divide mussels between 2 serving bowls. Pour broth over mussels. Top with sliced basil. Serve with crunchy baguette.

By Chef and a Baker

Ingredients

• ✓ french baguette
• pear
• cream cheese
• blue cheese
• walnut
• mint
• black pepper
• honey

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Slice pears into half-moons.
2. 2 Cook pears on the preheated grill until nicely browned, about 5 minutes per side. Set aside.
3. 3 Cut blue cheese slices into 8 equal pieces.
4. 4 Spread cream cheese over bread slices. Top with grilled pear slices and blue cheese. Sprinkle with walnuts, mint, and pepper. Drizzle with honey.

By babyshowerideas4u

Ingredients

• ✓ french baguette
• olive oil
• leek
• milk
• egg
• salt
• black pepper
• nutmeg
• olive oil cooking spray
• gruyere cheese
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
2. 2 Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
3. 3 Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
4. 4 Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
5. 5 Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
6. 6 Let casserole sit for 15 minutes.
7. 7 Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
8. 8 Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

By Diana71

Ingredients

• ✓ french baguette
• carrot
• celery
• scallion
• rice vinegar
• cilantro
• mayonnaise
• plain yogurt
• lime juice
• cayenne pepper
• prawn
• cucumber

Instructions

1. 1 Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
2. 2 Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
3. 3 Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
4. 4 Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

By J9

Ingredients

• ✓ french baguette
• cilantro
• cucumber
• carrot
• daikon
• jalapeno pepper
• olive oil
• sriracha sauce
• vegan mayonnaise
• tempeh
• nori seaweed
• garlic
• shallot
• fermented black bean paste
• shiitake mushroom
• water
• tamari soy sauce
• vegan worcestershire sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Warm Worcestershire sauce, tamari, water, mushroom, black bean paste, shallot, garlic clove, and seaweed in a saucepan over medium heat. Remove from heat and let cool. Drain sauce and discard the solids.
3. 3 Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.
4. 4 Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.
5. 5 Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.
6. 6 Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.
7. 7 Place the tempeh on the baking sheet; reserve the liquid. Bake for 10 minutes, basting with some of the reserved marinade halfway through. Flip tempeh; bake, basting again, for 10 minutes more.
8. 8 Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.

By Buckwheat Queen

Ingredients

• ✓ french baguette
• olive oil
• garlic
• salt
• black pepper
• tomato
• parsley
• basil
• mozzarella cheese
• basil
• parsley

Instructions

1. 1 Preheat an outdoor grill for low heat and lightly oil the grate.
2. 2 Drizzle olive oil over baguette halves. Add minced garlic and season with salt and pepper. Layer tomato on top; season tomato with salt, pepper, dried parsley, and dried basil. Top tomato with mozzarella cheese.
3. 3 Place baguette halves on foil and grill until cheese starts to melt, 5 to 8 minutes. Garnish with fresh basil and parsley. Cut into slices and serve.

By tcasa

Ingredients

• ✓ french baguette
• rice vinegar
• white sugar
• water
• carrot
• daikon radish
• onion
• chicken breast
• garlic salt
• black pepper
• mayonnaise
• cucumber
• cilantro
• jalapeno pepper
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
3. 3 Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes. While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.
4. 4 Sprinkle chicken breast with garlic salt and pepper.
5. 5 Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.
6. 6 Place chicken on a cutting board. Cut into bite-sized pieces.
7. 7 Slice baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings.
8. 8 Lightly toast baguette under the broiler, 2 to 3 minutes.
9. 9 Drain off excess vinegar mixture after vegetables have marinated.
10. 10 To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeño. Squeeze lime wedge over fillings and cover with top half of baguette.
11. 11 Cut into two 6-inch sandwiches to serve.

By metzstar