The 18-Gram Baguette
Brie, caramelised onion and a proper pile of turkey on a crusty baguette. Everything a sandwich shop would charge you fifteen dollars for, built in five minutes
1 Servings
5 Mins
INGREDIENTS & EQUIPMENT
- 125g Ingham’s Turkey Original Breast Pieces
- 1 small baguette or crusty roll
- 40g brie, sliced
- 1 tbsp caramelised onion relish
- 1 large handful rocket
- Butter, softened, for spreading
- Salt and pepper, to taste
- Bread knife, and a sandwich press or grill
in a few simple steps
- Split the baguette lengthways, leaving a hinge along one side so it opens like a book.
- Toast the slices under a grill or in a sandwich press for 2–3 minutes, until just golden.
- Spread with butter while it’s still warm, then the onion relish, right to the edges.
- Lay the brie over the warm bread so it starts to soften.
- Pile in the turkey pieces. Don’t be shy, this is where the protein lives. Season with salt and pepper.
- Top with rocket, close it up, press down firmly and cut in half on the diagonal.
Share
