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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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One of my husband's favourite dishes. Although this sandwich is very popular with meat-eaters, the recipe idea originally came from a great UK vegetarian magazine called Today's Vegetarian , which unfortunately folded after only a few issues. Adjust the exact proportions of the filling ingredients according to your personal taste - but it really is worth trying all of these together, because the combination is magical. Note that the length of the baguette determines the amount of ingredients needed, so you may need to reduce the quantities from those given. (You don't want to over-stuff the sandwiches, as they will then be impossible to eat, but you don't want them to be skimpy either.) You can cook the sandwich in the oven or on the barbecue. Watch out when you're eating it, because the filling goes magnificently squishy. And it's worth noting that you won't have to worry about vampires after eating one of these - they'll be able to smell the garlic from miles away! Ingredients:
1 baguette (long french loaf) |
4 tablespoons olive oil |
2 garlic cloves, crushed |
16 ounces soft fresh goat cheese (500g) |
1 1/2 cups basil leaves |
8 ounces sun-dried tomatoes packed in oil (250g) |
8 ounces black olives, pitted |
pepper |
Directions:
1. Preheat oven to 400F or 200C, or make sure the barbecue is hot.
2. Divide the baguette into four equal chunks.
3. Take four squares of cooking foil (tin foil or aluminium foil), each big enough to enclose one chunk of bread. Place a chunk in the middle of each square of foil.
4. Split open the bread, and brush the soft insides with olive oil. You may not need the whole 4 tbsp - it depends on the size of loaf.
5. Scatter the insides with garlic, making sure it is evenly distributed.
6. Start to build the sandwiches. Layer in the goats cheese and basil, making sure they are evenly distributed.
7. Half the olives and chop the sun-dried tomatoes, then layer those into the sandwiches too. Season with freshly ground black pepper. If you like, you can dribble in a little of the oil from the sun-dried tomatoes.
8. Compress each sandwich to squish the ingredients together, and wrap tightly in foil.
9. Bake the packages in the oven for about 20 minutes, or until the filling is hot all the way through, or pop on the barbecue for 10 minutes, turning half-way through cooking.
10. Serve hot, in the foil package. Yum!
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