Best 2 Picnic Basket Baguettes Recipes

**Picnic Basket Baguettes: A Culinary Symphony of Delight**

Indulge in a symphony of culinary delights with our exquisite picnic basket baguettes. These delectable baguettes are more than just bread; they're an explosion of flavors and textures that will transport your taste buds to a realm of pure bliss. From the classic French baguette to the rustic Italian filone, our collection of recipes caters to every palate and preference. Whether you're planning a leisurely picnic in the park or a cozy gathering at home, these baguettes will elevate your dining experience to new heights.

**1. Picnic Basket Baguette**: This timeless classic is the epitome of French bread, characterized by its airy crumb, crispy crust, and subtle tang. With its versatile flavor profile, it pairs perfectly with a variety of savory and sweet accompaniments.

**2. Italian Filone with Rosemary and Sea Salt**: Experience the rustic charm of Italy with this flavorful filone bread. Infused with the aromatic essence of rosemary and the savory touch of sea salt, this baguette is a symphony of Mediterranean flavors.

**3. Asiago Cheese Bread**: For cheese lovers, this Asiago cheese bread is a dream come true. Bursting with nutty and sharp Asiago cheese, this baguette is a delectable treat that will leave you craving more.

**4. Bacon Cheddar Pull-Apart Bread**: Indulge in the ultimate comfort food with this bacon cheddar pull-apart bread. Loaded with smoky bacon, melty cheddar cheese, and a hint of green onion, this pull-apart bread is perfect for sharing and satisfying your cravings.

**5. Everything Baguette**: Savor the symphony of flavors in this everything baguette. Topped with a delectable blend of sesame seeds, poppy seeds, garlic, onion, and salt, this baguette is a sensory delight that will keep you coming back for more.

Check out the recipes below so you can choose the best recipe for yourself!

PICNIC BASKET BAGUETTES

Picnic Basket Baguettes image

VinaKJ pointed me in the direction of this recipe a couple years ago. The sandwiches are delicious. The recipe calls for roasted sweet peppers. You may use the jarred ones or roast your own. *To roast sweet peppers: Halve peppers; remove stems, seeds and membranes. Place peppers, cut side down, on a foil lined baking sheet. Bake in a 425 degree F oven for 20 - 25 minutes or until skin is bubbly and browned. Place in a clean brown paper bag; seal and let stand for 10 to 30 minutes or until cool. Peel and use as directed.

Provided by LondonKarma

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces soft-style chive & onion cream cheese
1 tablespoon lemon juice
1 tablespoon dijon-style mustard
1/4 teaspoon garlic pepper seasoning
8 ounces loaf sourdough bread (baguette) or 8 ounces French bread (baguette)
8 ounces boneless fully cooked smoked turkey breast, sliced
4 slices provolone cheese (2-3 ounces)
7 ounces roasted sweet peppers, drained and sliced (or 2 red and or green sweet peppers roasted and sliced)
1 cup spinach leaves
fresh spinach leaves

Steps:

For the cream cheese spread, stir together the cream cheese, lemon juice, mustard and garlic pepper.
Split sourdough loaf or baguette horizontally and spread cut sides with the cream cheese spread.
On bottom half of the loaf, layer turkey, Provolone or Swiss cheese, sweet peppers and spinach. Cover with top of loaf. Slice crosswise into 4 pieces. Wrap sandwiches in plastic wrap or waxed paper and chill until serving time, up to 6 hours.

Nutrition Facts : Calories 608.3, Fat 36.8, SaturatedFat 22.5, Cholesterol 133.4, Sodium 1459.9, Carbohydrate 34, Fiber 1.7, Sugar 0.8, Protein 35.4

THE FRENCH PICNIC BAGUETTE - PAN BAGNAT

The French Picnic Baguette - Pan Bagnat image

This delightful sandwich from Nice, in the South of France, started out as a Salade Niçoise in which stale bread was crumbled about an hour before it was served. The name literally means "bathed bread" - alluding to the spreading of olive oil on the bread and the softening of the inside of the bread after the filling has been added. It can be made with varying ingredients and various amounts but the basics are listed below, feel free to adapt it to your own preferences. I make these the night before we plan to go on a picnic; I then wrap a piece of greaseproof/brown paper around each roll or baguette sandwich, and tie them with kitchen string - it keeps them all together and looks very "French Rustic"! (It also helps to hold the sandwich together whilst eating them!) A French classic which is essential on the picnic menu.

Provided by French Tart

Categories Lunch/Snacks

Time P5DT10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 baguette, the wider type such as Pain (or 4 ciabatta rolls)
1 garlic clove, peeled
extra virgin olive oil
salt
black pepper
2 hard-boiled eggs, peeled and thinly sliced
200 g good quality tuna
3 -4 ripe tomatoes, sliced
6 salted anchovies
pitted black olives
1/2 red onion, finely sliced into rings
1/2 cos lettuce, leaves roughly torn (or something similarly crunchy)
white wine vinegar

Steps:

Cut the baguette into even size portions.
Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs).
Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well.
In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves.
Drizzle with more oil, and a little white-wine vinegar.
Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!).
Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string.
These can then be stored overnight in a covered container until next day. (This is not necessary - but can be handy to avoid all the fuss next day!).
Take them on your picnic with wine, fruit and good company!
Sublime!

Nutrition Facts : Calories 458.3, Fat 8.9, SaturatedFat 2.2, Cholesterol 125, Sodium 752.5, Carbohydrate 67, Fiber 6.4, Sugar 4.5, Protein 26.7

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your baguettes. Use fresh, bread flour, active dry yeast, salt, and water.
Follow the recipe carefully: This recipe is designed to produce light and airy baguettes. Be sure to follow the instructions carefully, including the kneading and rising times.
Knead the dough properly: Kneading the dough is an important step in developing the gluten in the flour. This will help to create a strong and elastic dough that will rise properly.
Let the dough rise in a warm place: The dough should rise in a warm place, about 75-80 degrees Fahrenheit. This will help the yeast to grow and produce carbon dioxide, which will make the dough light and airy.
Score the dough before baking: Scoring the dough before baking helps to control the expansion of the dough and create a beautiful crust.
Bake the baguettes at a high temperature: Baguettes should be baked at a high temperature, about 450 degrees Fahrenheit. This will help to create a crispy crust and a light and airy interior.

Conclusion:

These picnic basket baguettes are the perfect addition to any picnic or outdoor gathering. They are light, airy, and have a delicious crispy crust. With a little planning and effort, you can easily make these baguettes at home. So next time you're planning a picnic, be sure to give this recipe a try!

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