Best 3 Picnic Basket Baguettes Recipes

If you're looking for the perfect picnic companion, look no further than the picnic basket baguette. These delightful baguettes are the perfect size for packing in a picnic basket, and they're also delicious and easy to make. Whether you're a novice baker or a seasoned pro, you'll be able to create these baguettes with ease. In this article, we'll provide you with a step-by-step guide to making picnic basket baguettes, as well as some tips for making them even more delicious.

Let's cook with our recipes!

PICNIC BASKET BAGUETTES

Picnic Basket Baguettes image

VinaKJ pointed me in the direction of this recipe a couple years ago. The sandwiches are delicious. The recipe calls for roasted sweet peppers. You may use the jarred ones or roast your own. *To roast sweet peppers: Halve peppers; remove stems, seeds and membranes. Place peppers, cut side down, on a foil lined baking sheet. Bake in a 425 degree F oven for 20 - 25 minutes or until skin is bubbly and browned. Place in a clean brown paper bag; seal and let stand for 10 to 30 minutes or until cool. Peel and use as directed.

Provided by LondonKarma

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces soft-style chive & onion cream cheese
1 tablespoon lemon juice
1 tablespoon dijon-style mustard
1/4 teaspoon garlic pepper seasoning
8 ounces loaf sourdough bread (baguette) or 8 ounces French bread (baguette)
8 ounces boneless fully cooked smoked turkey breast, sliced
4 slices provolone cheese (2-3 ounces)
7 ounces roasted sweet peppers, drained and sliced (or 2 red and or green sweet peppers roasted and sliced)
1 cup spinach leaves
fresh spinach leaves

Steps:

For the cream cheese spread, stir together the cream cheese, lemon juice, mustard and garlic pepper.
Split sourdough loaf or baguette horizontally and spread cut sides with the cream cheese spread.
On bottom half of the loaf, layer turkey, Provolone or Swiss cheese, sweet peppers and spinach. Cover with top of loaf. Slice crosswise into 4 pieces. Wrap sandwiches in plastic wrap or waxed paper and chill until serving time, up to 6 hours.

Nutrition Facts : Calories 608.3, Fat 36.8, SaturatedFat 22.5, Cholesterol 133.4, Sodium 1459.9, Carbohydrate 34, Fiber 1.7, Sugar 0.8, Protein 35.4

THE FRENCH PICNIC BAGUETTE - PAN BAGNAT

The French Picnic Baguette - Pan Bagnat image

This delightful sandwich from Nice, in the South of France, started out as a Salade Niçoise in which stale bread was crumbled about an hour before it was served. The name literally means "bathed bread" - alluding to the spreading of olive oil on the bread and the softening of the inside of the bread after the filling has been added. It can be made with varying ingredients and various amounts but the basics are listed below, feel free to adapt it to your own preferences. I make these the night before we plan to go on a picnic; I then wrap a piece of greaseproof/brown paper around each roll or baguette sandwich, and tie them with kitchen string - it keeps them all together and looks very "French Rustic"! (It also helps to hold the sandwich together whilst eating them!) A French classic which is essential on the picnic menu.

Provided by French Tart

Categories Lunch/Snacks

Time P5DT10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 baguette, the wider type such as Pain (or 4 ciabatta rolls)
1 garlic clove, peeled
extra virgin olive oil
salt
black pepper
2 hard-boiled eggs, peeled and thinly sliced
200 g good quality tuna
3 -4 ripe tomatoes, sliced
6 salted anchovies
pitted black olives
1/2 red onion, finely sliced into rings
1/2 cos lettuce, leaves roughly torn (or something similarly crunchy)
white wine vinegar

Steps:

Cut the baguette into even size portions.
Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs).
Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well.
In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves.
Drizzle with more oil, and a little white-wine vinegar.
Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!).
Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string.
These can then be stored overnight in a covered container until next day. (This is not necessary - but can be handy to avoid all the fuss next day!).
Take them on your picnic with wine, fruit and good company!
Sublime!

Nutrition Facts : Calories 458.3, Fat 8.9, SaturatedFat 2.2, Cholesterol 125, Sodium 752.5, Carbohydrate 67, Fiber 6.4, Sugar 4.5, Protein 26.7

MOZZARELLA & SALAMI PICNIC BAGUETTE

Mozzarella & salami picnic baguette image

A perfect sandwich for a summer picnic. Filled with salami, spinach, basil, pesto and mozzarella, it has all the flavours of Italy that kids and grownups will enjoy

Provided by Emily Kerrigan

Categories Lunch, Snack

Time 10m

Number Of Ingredients 7

Ingredients

1 white or brown baguette
3 tbsp fresh green pesto
1 beef tomato
1 ball mozzarella (about 200g)
2 handfuls baby spinach leaves
handful basil leaves
6 slices salami

Steps:

Slice the baguette in half lengthways and hollow out (make crumbs from the bread centre and save for another recipe). Spread the bottom half with the pesto. Slice the tomato and layer it over the pesto. Slice the mozzarella and add in a layer over the tomato.
Finish with layers of spinach and basil, plus the salami, folded in half if necessary to fit the width of the baguette.
Wrap in baking parchment, tie with string and pop in the fridge weighted under something heavy (we used a hefty griddle pan). Leave for at least 1 hr (or overnight if you like). The flavours will mingle and the sandwich will flatten down, making it a doddle to cut up without all the ingredients falling out all over your picnic rug.

Nutrition Facts : Calories 540 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.4 milligram of sodium

Tips:

Mise en place: Before you start, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't miss anything.
Use fresh, high-quality ingredients: This will make a big difference in the overall flavor of your baguettes.
Don't overwork the dough: Overworking the dough will make it tough and chewy. Mix just until the ingredients are combined.
Proof the dough in a warm place: This will help the dough rise properly and develop its full flavor.
Score the dough before baking: This will help the bread to rise evenly and prevent it from cracking.
Bake the bread in a preheated oven: This will help the bread to cook evenly and develop a crispy crust.
Let the bread cool before slicing: This will help the bread to retain its moisture and flavor.

Conclusion:

Picnic basket baguettes are a delicious and versatile bread that can be enjoyed in many different ways. Whether you're serving them with soup or salad, or simply enjoying them on their own, these baguettes are sure to be a hit. With a little bit of planning and effort, you can easily make these baguettes at home. So next time you're planning a picnic, be sure to include a basket of fresh, homemade baguettes. Your friends and family will thank you!

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