Toasted Baguette Sandwich With Spinach Scrambled Eggsniger Recipes

MILANO BAGUETTE SANDWICH ( PROSCIUTTO )

Steps:

• Cut the baguettes into thirds and then down the middle. I buy baguettes par baked then finish them off at home so they're nice and warm, soft and crisp.
• Brush both sides of the sandwich bread with good olive oil.
• Lay out about 3 slices of prosciutto on bottom side of each sandwich. (or however much meat you'd like).
• Make sure you squeeze out the excess water from the mozzarella balls with a paper towel. Place 3-4 slices of sliced mozzarella on top of the prosciutto.
• Cover the tops of the mozzarella with basil leaves, and place tops of the sandwich bread.
• YUM!

TOASTED BAGUETTE

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
• Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.

CHEESY SPINACH OMELET SANDWICH

Steps:

• Preheat the oven to 350˚ F. Whisk the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper; whisk in the scallions. Set aside. Melt the butter in a large ovenproof nonstick skillet over medium heat. Add the spinach, season with salt and pepper and cook, tossing to wilt, about 1 minute. Add the eggs to the skillet and move the spinach evenly around with a wooden spoon. Cook until the edges are slightly set, about 1 minute.
• Transfer the skillet to the oven, along with the baguette pieces. Bake until the bread is toasted and the omelet is just cooked through but not browned, 4 to 6 minutes. Arrange the cheese slices over the omelet during the last minute of cooking to melt.
• Slide the omelet out of the skillet onto a cutting board. Spread the mayonnaise-mustard blend on one side of each baguette piece. Cut the omelet into 8 wedges. Fill each baguette piece with 2 omelet wedges and 2 slices of ham. Serve with radishes and olives.

STUFFED BAGUETTE SANDWICHES

Steps:

• Cit the baguette in half crosswise, then cut off the ends. Using a wooden spoon, push the bread out from inside to hollow our each half, leaving 1/2" thick walls. Reserve the crumbs for another use.
• Mince the eggs, stir in watercress, cream cheese, mayonnaise, mustard, salt, pepper, curry powder and cayenne.
• Holding each half of cut baguette on end, pack filling into bread shells with wooden spoon. Cut 3/4 of the way through each baguette at 1" intervals, so that guests can pull off individual sandwiches. Wrap tightly in plastic wrap and keep chilled until serving.

TOM'S SCRAMBLED EGG SANDWICH

Steps:

• Beat eggs, milk, and salt together in a bowl.
• Heat a small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook without stirring until set on the other side, about 1 minute more. Remove from heat.
• Spread 1 tablespoon of mayonnaise on each piece of toast. Spread mustard over mayonnaise onto each piece of toast. Place eggs on one piece of toast and top with remaining toast.

BAGUETTE SANDWICH WITH ROASTED EGGPLANT, TOMATOES AND PESTO

Steps:

• Preheat oven to 350 degrees.
• Toss eggplant slices with olive oil, garlic, 1/4 teaspoon salt and a few pinches pepper.
• Lay eggplant on baking sheet and bake for 20 minutes.
• Remove from oven and brush with the balsamic vinegar.
• Cut baguette in half lengthwise and hollow out the center.
• Brush both sides generously with pesto, then lay eggplant in bottom in overlapping slices.
• Follow with an overlapping layer of tomatoes and sprinkle them lightly with salt and pepper.
• Place the cheese on top and follow with the lettuce.
• Place the top of the baguette on the sandwich and slice diagonally into 4 sandwiches.