Breadmakers Recipes

Spring Medley Baguette

Smoked salmon, bell peppers, okra and lettuce are packed away in a baguette loaf with mustard and our original dressing. Try this colorful and satisfying sandwich for a spring picnic!


Ingredients (serves 3-4):
For Dressing:

  • 5 Tbsp. mayonnaise
  • 1 Tbsp. apple cider vinegar
  • 3 Tbsp. olive oil
  • 1/4 tsp. dried oregano 
  • 1/4 tsp. onion powder
  • 1/8 tsp. black pepper
  • 1 tsp. capers, minced

For Filling:

  • 4 slices smoked salmon
  • 3 Tbsp. cream cheese, softened
  • 3 oz. cut okra, frozen or fresh, blanched
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 2 large  green leaf lettuce leaves

For Baguette and Spread:

  • 1 baguette, about 20 inches long (see here)
  • 1 Tbsp. mustard

 You will need wax paper and transparent tape.

1

In a small bowl, mix all dressing ingredients and one tablespoon of cream cheese. Set aside.

2

Prepare the baguette. Trim off both ends of the baguette, about 1-2 inches. Cut crosswise into two, each about 8 to 9 inches in length.

3

Slice each baguette in half lengthwise, cutting about 3/4 of the way in. Scoop or cut away chunks of bread from the interior of the baguette.

4

Mince the bread chunks that were removed in step 3. Transfer to a small bowl and mix in 6 tablespoons of the dressing from step 1. Set aside.

5

Spread mustard and evenly coat with remaining dressing inside each baguette from step 3. Set aside. 

6

Prepare the filling. Place plastic wrap on a cutting board, then two slices of smoked salmon side by side. Spread one tablespoon of cream cheese across the center lengthwise, about 1-inch wide. Place a row of okra at the middle. Roll up with the plastic wrap, shape the smoked salmon roll into a cylinder and set aside. Repeat this step to make another smoked salmon roll.

7

Prepare the seasoned breadcrumb layer. Cut two sheets of plastic wrap, each at least 8” (width) x 6” (length). Place one sheet of plastic wrap onto a cutting board. Place half the amount of seasoned breadcrumbs from step 4 and cover with the other plastic wrap. Using a rolling pin, roll out the breadcrumbs to form a 7” (width) x 5” (length) rectangle. Remove the plastic wrap cover. 

8

Arrange the breadcrumb layer. Layer with half the amount of red and yellow bell peppers. Place one smoked salmon roll from step 6 towards the front edge. Carefully roll up with plastic wrap and shape to make a cylinder, then set aside. Repeat this step to wrap the other smoked salmon roll.?

9

Wrap with lettuce leaf. Lay a lettuce leaf on the cutting board, place a roll from step 8 at the center, remove the plastic wrap and fold the lettuce leaf in to tightly wrap the roll, like a burrito.

10

Assemble the sandwich. Take the completed roll from step 9 and fit into the baguette. Wrap baguette with wax paper and tape the outer edge to secure. Repeat steps 9 and 10 to assemble another sandwich. Set in the refrigerator for 1 hour to overnight.

11

Cut each sandwich into 3-4 pieces. Enjoy!

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