Who doesn’t enjoy a warm baguette sandwich? Well, I know I do. This sandwich was inspired by party leftovers. I had a small wheel of brie and some already baked french baguettes. This got me thinking about a meatless sandwich recipe, baked edition. The end result was the best sandwich ever. When November arrives I find myself constantly looking for appealing vegetarian recipes for Thanksgiving – but none get me excited. They are all either roasted vegetables and some root mash. Well, this year I wanted to think outside the box and try something different. This baguette-wich has some Fall flavors which include Bosc pears, dried cranberries and maple syrup…Yes I know it might sound weird but – don’t judge this recipe until you’ve tried it. All of the flavors and textures combine perfectly together and explode in your mouth. The brie and arugula can sometimes be a bit tangy or even bitter that’s why it blends perfectly with the mustard and the maple syrup. It’s a balance made in heaven. Then you’ve got the caramelized onions and the thinly sliced grainy pears which contrast nicely with the warm and toasted baguette. I am very very very pleased with the results. This recipe is a keeper! Although best eaten warm, this could easily be served at a casual Thanksgiving lunch as a meatless option. Your vegetarian friends will be pleased.
Yield: 2 six inch baguette sandwiches
1 large french baguette (regular or whole grain), divided in half
3/4 cup arugula leaves
stone ground mustard
.60 lbs. brie
1 small white onion
1 bosc pear
1 tbsp. dry cranberries
1 tbsp wheat germ
1/2 tsp pure maple syrup
1 tsp olive oil
salt & pepper
1. Preheat oven to 375 degrees.
2. Finely slice the white onion and pear. Caramelize in a non-stick skillet with olive oil. If necessary add some water to aid the process.
Add the cranberries, wheat germ, salt, pepper and the maple syrup. Toss well and cook until the pear slices become cooked and soften. TIP – once cooked, taste one of the pear slices and adjust for any extra seasoning.
3. Meanwhile slice open the baguette and divide into two 6″ subs. Add mustard to one half of the baguette and spread the brie onto the other half of the bread. NOTE – I removed the tough crust from the brie and used only the soft insides of the cheese.
4. Add arugula to the mustard side and the caramelized pears onto the other half of the baguette. Place the two sandwiches onto a 9 x 9 cake pan (or use a cookie sheet) and bake for 5 min.
5. Eat fresh out of the oven while it’s warm. Yummm.
Do you have any meatless Thanksgiving recipes you would like to share?
Thinking about it…This would make a great “turkey leftover” sandwich. Just skip the pears and use turkey slices instead…can you imagine? Soooo tasty….!! !