Oven-baked stuffed baguettes

Name: Oven-baked stuffed baguettes
Ingredients: 2 medium baguettes (250 g each); 50 g butter; 15 g parsley; 150 g cheese; 100 g salami; 1 medium onion (150 g); 1 medium tomato (150 g)

Appetizers - Oven-baked stuffed baguettes by Luciana K. - Recipia

Oven-baked stuffed baguettes are scored and filled with parsley butter, salami, cheese and vegetables, then baked until the cheese melts. The inside stays soft and the edges of the bread turn lightly golden, with the filling tucked into the cuts and between the halves. I prefer to cut the salami into wider strips, so you can taste it in every piece. Prep: 15 minutes. Cook: 12 minutes. Total time: 27 minutes. Servings: 4. Approximately 690 kcal and 27 g protein per serving.

Ingredients

2 medium baguettes (250 g each)
50 g butter
15 g parsley
150 g cheese
100 g salami
1 medium onion (150 g)
1 medium tomato (150 g)

Preparation

1. Heat the oven to 200°C. Mix the softened butter with the chopped parsley until you have a spreadable cream. 2. Cut the cheese and salami, then thinly slice the onion and tomato. 3. Score the baguettes across the top, with about 2 cm between cuts, then slice them in half lengthwise. Spread the cream into the cuts and inside, then add the cheese, salami, onion and tomato. 4. Place the baguettes on a baking tray lined with parchment paper and bake for 12 minutes, until the cheese melts and the bread turns lightly golden.

Notes

Keep in the refrigerator for up to 3 days; if preparing ahead, cut up the filling, but put it in the bread just before baking, since the tomato softens the inside. You can replace the salami with 100 g smoked ham; the bread contains gluten, and the butter and cheese contain dairy. A green salad goes well on the side. A meaty tomato releases less liquid, and if yours is watery, remove the part with the seeds. Thinly sliced onion softens nicely, and softened butter is easier to mix with the parsley.