France may be known as the cradle of haute cuisine, but nothing says good French food like classic French baguette sandwiches.
Baguette sandwiches are a staple of French cuisine. The sandwich is sold in boulangeries, food stands, and cafés throughout France, each wrapped snugly in brown paper with pointy bread ends peeking out and stacked high for customers to grab and go.
A baguette is a long thin loaf of bread that has been made in France since the 1800s. Outside of France, baguettes can be found at bakeries and grocers.
In France by law, a true baguette contains only flour, water, salt, and yeast. If other ingredients are added it cannot be called a baguette. Bakers take their production very seriously. Paris actually sponsors an annual competition for the best baguette made in city limits.
The baguette has become deeply rooted in French cuisine, that it is considered rude if a host entertaining guests does not offer a loaf at dinner time as a side dish.
Baguettes make excellent sandwiches and according to Discover Walks, 30 million baguettes are eaten daily in France.
Rotisserie Chicken Baguette Sandwich With Basil
1 loaf baguette
1 (18 oz) bottle bottle of your favorite BBQ sauce – find here Homemade Honey Barbecue Sauce
2 cups Rotisserie chicken, shredded
1/3 cup chopped red onion
3-4 fresh torn basil leaves
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees
Cut baguette loaf in half lengthwise.
Pour 1 cup each of BBQ sauce on top of both halves of bread.
Next, place 1 cup of shredded rotisserie chicken onto each baguette half.
Evenly sprinkle 1 cup of Mozzarella cheese onto each of the baguette halves.
Evenly sprinkle chopped onion over the cheese between the two baguette halves.
Place the two baguette halves on a cookie sheet and bake for 15 minutes or until cheese has melted and bread is heated through.
Sprinkle some torn basil leaves over the tops of both baguette halves. Note: do not tear basil leaves until you are ready to place them over the prepared cooked sandwich.
What Others Are Reading: