Traditional recipes

Best Baguette Sandwich Recipes

Best Baguette Sandwich Recipes

Top Rated Baguette Sandwich Recipes

This simple sandwich is best on a French baguette, crusty on the outside with a soft interior.


Classic Baguettes

These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. While it's a challenge to make "real" baguettes at home, this version is probably as close to an artisan bakery version as you're going to find. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. It's the baker's technique that turns an average baguette into an all-star. Don't expect perfection the first time out, but the more you practice your baguette-baking techniques, the better the baguette you'll make.


  • 1/2 cup (113g) water, cool
  • 1/16 teaspoon active dry yeast or instant yeast*
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour*

*Substitute 1 tablespoon (25g) healthy sourdough starter (fed or unfed) for the yeast, if desired.

  • 1 1/2 teaspoons active dry yeast or instant yeast
  • 1 cup + 2 tablespoons (255g) water, lukewarm
  • all of the starter
  • 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour*
  • 2 teaspoons (12g) salt


Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours overnight works well. The starter should have expanded and become bubbly.

To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid) the finished dough should stick a bit at the bottom of the bowl.

Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.

Perfect your technique

Classic Baguettes Bakealong

Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces.

Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes or for up to 1 hour, if that works better with your schedule.

Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand.

Turn the dough around 180° and repeat: fold, then flatten. Repeat this whole process again the dough should have started to elongate itself.

With the seam side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end.

Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy ("marshmallow-y" is the term we use in our baking school). The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).

Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you're using a baking stone, place it on a middle rack. Start to heat 1 1/2 cups water to boiling.

If your baguettes have risen in a dish towel or couche, gently roll them (seam side down) onto a lightly greased (or parchment-lined) baking sheet. If you plan on baking them on a baking stone, roll them onto a piece of parchment, and lift the parchment onto a baker's peel.

Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.

Load the baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone. Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust.

Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown. Remove them from the oven and cool them on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool completely in the oven, until both baguettes and oven are at room temperature.

Storage information: Store any leftover baguettes in a paper bag overnight freeze for longer storage. Thaw and reheat just before serving.

Tips from our Bakers

A long, slow rise is an excellent way to develop flavor in simple breads like this epis loaf. As yeast grows it releases organic acids and alcohol, both of which are flavor carriers. If desired, reduce the yeast in the dough to 1 teaspoon and allow the dough to rise for 3 hours (rather than 90 minutes) at cool room temperature (around 68°F). Gently deflate the dough, fold it into the center, and turn it over after 1 hour, and again after 2 hours.

Join King Arthur baker Martin Philip as he demonstrates the baguette shaping process. Watch 5 Tips: Shaping Baguettes now.

Classic Parisian Jambon-Beurre Sandwich Recipe

On the Paris endangered eats list is the Jambon-Beurre sandwich. Nothing more than an amazing baguette (preferably the skinny ficelle) topped with slightly s.

On the Paris endangered eats list is the Jambon-Beurre sandwich. Nothing more than an amazing baguette (preferably the skinny ficelle) topped with slightly salted French butter and spiced Parisian ham (aka jambon de Paris), it the simplest combo but a good version of it is harder and harder to find.

Caractère de Cochon is out to right that wrong. We discovered them when Aida was filming the Paris episode of #OffMenu and it was love at first bite. It's a tiny shop next one of my favorite Paris markets, the Marché des Enfants Rouges, and they do the classic sandwich right. It's so simple to make that it really doesn't require a recipe.

But it does require that you get the best ingredients (preferably an epic ficelle, some demi-sel butter, and authentic Jambon de Paris) you can find! Make it yourself or just make sure to visit next time you travel to France!

Okay, now g o stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @ saltandwind and #swsociety on social!

Recipe Summary

  • 1 teaspoon white sugar
  • 1 ½ cups hot water
  • 2 teaspoons active dry yeast
  • 3 ¾ cups all-purpose flour, or more as needed
  • 1 ½ teaspoons salt
  • 2 tablespoons vegetable oil

Dissolve sugar into the hot water in a 2-cup measure add yeast and stir gently. Let dissolve until top is foamy, about 5 minutes.

Whisk flour and salt together in a large bowl. Make a well in the center and pour in the yeast mixture. Stir gently, starting from the middle, until mixture is sticky. Knead by hand, adding more flour if needed, until dough is elastic and no longer sticky, about 10 minutes.

Oil a large, clean bowl and place dough inside, turning to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.

Preheat the oven to 425 degrees F (220 degrees C). Fill a roasting pan with water and set on the lower rack of the oven. Line a baking sheet with a silicone mat.

Punch down dough and turn onto a lightly floured surface. Shape dough into 1 large loaf or 6 sandwich loaves, tapering the ends. Place loaves on the prepared baking sheet. Cut 3 or 4 diagonal slashes, about 1/4 to 1/2-inch, across the tops. Cover with a dry towel and let rise until doubled in volume, about 40 minutes.

Uncover and bake in the center of the preheated oven until top is light golden brown, 15 to 20 minutes depending on the size of the loaves.

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40 tasty sandwich fillings and recipes

Jessica Dady April 14, 2021 8:39 pm

If you’re in need of some inspiration when it comes to what to put in your sandwich, we’ve got plenty of tasty, yet simple sandwich fillings to choose from.

We’ve rounded up our best sandwich fillings. Our fillings include cranberry and cheese toasties, salmon and scrambled egg bagels and BBQ chicken baguettes.

Our selection of delicious fillers varies from baguette fillings, open sandwiches, and wraps too. Most of these sandwiches would suit being served as part of a picnic spread, as a party food idea, or simply as a healthy lunch.

Making sandwich fillings from scratch is not only a healthier option than shop-bought sandwiches but can often save you money too.

Our quick and easy recipe for hummus and tomato wraps, which you can see being made in the video above, is one of our favourite sandwich fillings. It takes just 10 minutes of your time to make this mouth-watering combo of creamy hummus and sweet tomatoes.

For more of our hearty and delicious sandwich filling ideas see below…

These caprese grilled cheese sandwiches are a delicious comfort-food classic that the whole family will love.

The tomato jam makes this sandwich: Its honey and vinegar give it sweetness and bite!

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Sandwich Baguettes

Flour, water, salt, yeast. That’s all you need for one of the best vehicles for food. Today, we're making sandwich size baguettes for a separate bahn mi video I'm making, but whatever you do with them, these will make some of the best sandwiches of your life.

Sandwich Baguettes - (75% hydration)

500 g all-purpose or bread flour

1. Mix the Dough - 8:00 to 8:25 AM

Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5 minutes until a light foam surfaces and little bubbles are visible.

Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.

Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. The dough will be very sticky. Cover with plastic wrap and let rest for 15 minutes.

Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start stretching and folding

2. Bulk Ferment (1st Ferment) + Stretch & Folds - 8:25 to 9:55 AM

Once rested, perform a stretch and fold by grabbing a corner of the dough in the bowl, lift straight up to stretch the dough as high as it will go without tearing and fold over to the other side. Rotate the bowl and perform three more reps of stretch and folds. Once folded, turn the dough over onto itself, cover, and let rest another 25-30 minutes. This is one set of a stretch and fold, perform 3 more sets with 25-30 minutes rest in between.

For each stretch and fold set, the dough should feel more elastic and stretch further without tearing with some air bubbles present

Note: The stretch and fold method is better suited than kneading for a high hydration dough such as this because the dough is naturally sticky and this method reduces hand contact. Additionally, the stretch and fold will allow for an open crumb when baked because the air isn’t pushed out of the dough.

After the final set of stretch and folds, test for gluten development by stretching up the dough very thin to see if it is slightly translucent before tearing.

Note: The gluten window test is the key to understanding if the flour has been hydrated enough. If the dough tears before getting to a slightly translucent window, let rest another 25 minutes and perform another set of stretch and folds.

3. Divide dough + Shape Baguettes + Proof (2nd Ferment) - 9:55 AM to 11:10 AM

After the last stretch and fold, sprinkle some flour on the work surface. Using a bench scraper, divide the dough into 6 equal portions (roughly 145-150 grams each). Cover the dough pieces with a clean towel and let rest for 15 minutes.

Once rested. Spritz baking spray (like PAM) on your hands, the work surface, and the piece of dough.

Using your fingertips lightly press and stretch and piece of dough into a rectangle about 6 inches wide. Fold the top edge of the dough down to the center, pressing lightly to tighten the dough and form an edge. Fold the dough in half to form a seam at the bottom of the dough. Using the heel of your hand, lightly press to seal the seam of the dough. Now you should have a log of dough, seal side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 7 inches long. Now place a hand on each end of the dough with harder pressure and roll the dough in the opposite direction with each and to create a tapered baguette with a twist.

Note: For shaping, just take a look at the video, it's hard to explain in words lol.

Shape each baguette and place on a baking sheet sized piece of parchment paper. 2 pieces of parchment paper, 3 baguettes on each. Cover with a towel and let proof until about 1.5 times in size, 45-60 minutes

4. Oven set up - 10:55 AM to 11:10 AM

With 15 minutes of proofing left, preheat the oven to 450 F on the convection setting, 475 regular. Fill a 13x9 inch baking pan halfway with water and place on the bottom rack of the oven. Place a metal baking sheet on the middle rack.

Note: The pan of water will help create a steamy environment for a crisper crust and the baking sheet will be preheated so the baguettes can be slid on with the parchment paper and immediately start baking for faster oven spring.

5. Bake - 11:10 AM to 11:35 AM

Using a razor or really sharp knife, score the proofed baguette with one long slash at a 45-degree angle to allow for oven spring.

Pull the preheated baking sheet out of the oven and slide the parchment paper with the baguettes onto it. Place the baguettes on the middle rack and spritz them with a spray bottle of water.

Bake for 5 minutes, rotate the pan, spritz the baguettes one more time. Continue baking for another 12-15 minutes until the crust is golden brown, crispy, and the bread sounds hollow when thumped.

Bread cooked in mayonnaise (yes, you read that right) and a swipe of sriracha mayo bring the bacon and egg sandwich to new heights. Use your favorite seasonal pickle in place of the spring onions.

Slow-cooked short ribs, pickled caramelized onions, and lots of cheese on buttered, crusty white bread: what all hot sandwiches should aspire to in life.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Other Recipes You Might Like

To make baguette, you need a mother dough, or Poolish. This is a baguette recipe with Poolish.

Poolish is also called Pre-ferment, a technique in bread making where a starter dough is made the night before by mixing flour, water and yeast together.

The dough is left to ferment overnight, or 12-16 hours until bubbles break out from the surface of the Poolish.

The mother dough is then used to create the final dough to make the baguette.

Making baguette at home is actually quite easy, and I have step-by-step picture and recipe guide below.

This recipe is fail-proof, fool-proof and the end results are very authentic.

It does take a bit of time to make the baguettes, but they are so worth it as the aromas of fresh bread fill and linger in the kitchen.

50 Panini

Build your perfect sandwich with these hot-off-the-press ideas from Food Network Magazine.

Related To:


©Marcus Nilsson -

Marcus Nilsson -

How to Cook Panini
In a panini press: Preheat the press. Add your sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes.

On the stove: Preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.

1. Caprese Brush the inside of a split sub roll or sliced Italian bread with olive oil. Fill with 2 slices each fresh mozzarella and tomato, and a few basil leaves season with salt and pepper. Press and cook until golden.

2. Smoked Caprese Make Caprese Panini (No. 1) with smoked mozzarella.

3. Eggplant-Mozzarella Make Caprese Panini (No. 1) with smoked or fresh mozzarella replace the tomato with grilled eggplant slices.

4. Anchovy Caprese Make Caprese Panini (No. 1), adding 1/2 chopped anchovy fillet and a sprinkle of capers to the sandwich.

5. Prosciutto Caprese Make Caprese Panini (No. 1), adding 3 thin slices prosciutto and some shaved Parmesan to the sandwich.

6. Pesto Turkey Make Caprese Panini (No. 1) brush the inside of the roll with pesto instead of olive oil and add 3 or 4 slices roasted turkey breast to the sandwich.


©Marcus Nilsson -

Marcus Nilsson -

7. Chicken Saltimbocca Brush the inside of a split ciabatta roll with pesto. Fill with sliced grilled chicken, fontina and prosciutto, and chopped fresh sage. Press and cook until golden.

8. Apple-Manchego Brush the inside of a split soft roll with olive oil and quince paste or fig jam. Fill with sliced apple and manchego cheese season with salt. Press and cook until golden.


©Marcus Nilsson -

Marcus Nilsson -

9. Chorizo-Pear Make Apple-Manchego Panini (No. 8) with sliced pear instead of apple add sliced Spanish chorizo to the sandwich.


©Marcus Nilsson -

Marcus Nilsson -

10. Roast Beef–Onion Spread Dijon mustard on 2 thick slices of sourdough bread. Layer shredded Gruyere, sliced roast beef, caramelized onions and more Gruyere between the bread. Press and cook until golden.

11. Three-Meat Brush the inside of a split Italian roll with olive oil. Fill with sliced soppressata, capicola, salami, fontina and roasted red peppers. Press and cook until golden.

12. Bacon-Date Brush the inside of a split French roll with olive oil and spread with soft goat cheese. Fill with chopped dates and crisp bacon. Press and cook until golden.

13. Grilled Veggie Brush the inside of a split ciabatta roll with pesto. Fill with slices of grilled eggplant, zucchini, yellow squash and roasted red peppers. Add 2 slices fresh mozzarella and a few basil leaves. Press and cook until golden.

14. Serrano-Fig Brush the inside of a split piece of baguette with olive oil and fig jam. Fill with thinly sliced serrano ham and manchego cheese. Press and cook until golden.

15. Three-Cheese Brush the inside of a split ciabatta roll with pesto. Fill with a few slices each of mozzarella, fontina and asiago. Add a few basil leaves. Press and cook until golden.

16. Sun-Dried Tomato Make Three-Cheese Panini (No. 15) with sun-dried tomato pesto. Add baby spinach instead of basil.

17. Mortadella-Ricotta Mix 2 tablespoons ricotta with some salt, pepper, and chopped thyme and parsley. Brush the insides of 2 slices crusty Italian bread with olive oil. Fill with the ricotta and sliced mortadella press and cook until golden.

18. Mortadella-Artichoke Make Mortadella-Ricotta Panini (No. 17), adding grilled marinated artichoke hearts.

19. Mushroom-Taleggio Brush the inside of a split crusty Italian roll with olive oil season with salt and pepper. Fill with sauteed mixed mushrooms and sliced onion. Add sliced taleggio cheese. Press and cook until golden.


©Marcus Nilsson -

Marcus Nilsson -

20. BBQ Fill a soft sesame roll with pulled pork, shredded cheddar and charred red onion. Press and cook until golden.

21. Sausage-Feta Cut a pocketless pita round in half and brush both halves with olive tapenade. Sandwich with sliced, cooked spicy sausage, roasted red peppers and crumbled feta. Press and cook until golden.

22. Spicy Steak Lightly spread mayonnaise on the inside of a split onion roll. Fill with thinly sliced cooked steak and season with salt top with shredded pepper jack cheese. Press and cook until golden.

23. Apple-Brie Spread Dijon mustard on the inside of a split piece of baguette. Fill with sliced Brie and thinly sliced green apple. Press and cook until golden.

24. Reuben Spread Thousand Island dressing on 2 slices rye bread. Layer sliced Swiss cheese, corned beef, sauerkraut and more cheese between the bread. Press and cook until golden.

25. Tofu Reuben Thinly slice baked tofu and sear in a skillet with olive oil until golden. Make Reuben Panini (No. 24) using tofu instead of corned beef.

26. Italian Melt Drizzle the inside top half of a split sub roll with olive oil and red wine vinegar. Layer sliced provolone, salami, ham, turkey, pepperoncini and more provolone on the roll. Press and cook until golden.

27. Fajita Melt Brush the inside of a split sub roll with olive oil. Fill with sliced grilled chicken, sauteed peppers and onions, and shredded pepper jack cheese. Press and cook until golden.

28. Mexican Melt Make Fajita Melt (No. 27) with sliced roast beef instead of chicken. Press and cook until golden.

29. Steak-Gruyère Mix equal parts mayonnaise and horseradish. Stir in some chopped parsley. Spread on the inside of a split piece of baguette. Fill with thinly sliced cooked steak and sliced Gruyère. Press and cook until golden.

30. Jerk Swordfish Sprinkle 4 ounces swordfish with jerk seasoning grill. Spread mango chutney and mayonnaise on the inside of a split soft egg roll. Fill with the fish, sliced jalapenos and shredded pepper jack cheese. Press and cook until golden.

Watch the video: Why This Sandwich Shop Is Florences Most Legendary Street Eat. Legendary Eats (December 2021).