Stuffed baguettes are a great idea not only for a picnic, but also for a lunch at work. Unlike what you may think, a sandwich can be healthy and complete, as well as tasty, as in this recipe full of fresh vegetables. These Stuffed picnic baguettes are therefore a solution for young and old, and for all tastes!
If you decide to take them for lunch at the office or for a picnic and you don’t have time to prepare fresh bread, you can freeze the loaves and stuff them as soon as they have softened slightly after taking them out of the freezer, so when it is time to eat them, they will still be soft and fragrant.
The other feature I love about stuffed baguettes is that they have a hearty and succulent filling, but because of the way they are prepared, they are easy to transport and store and the risk of dirtying the basket or other container you put them in is reduced.
And the stuffing? Have fun, dear friends, this is just one idea among thousands possible!
Stuffed picnic baguettes
65.81g carbohydrates per 100g unstuffed baguette
Ingredients for the baguette starter dough
- 400g water
- 330g flour mix for bread, brand Caputo Fioreglut**
- 170g wholemeal rice flour*
- 5g brewer’s yeast
Ingredients for the baguette dough
- 200g flour mix for bread, brand Nutrifree**
- 110g water
- 50g buckwheat flour*
- 40g milk
- 10g brewer’s yeast
- 10g salt
- brown rice flour* for dusting
- extra virgin olive oil
Ingredients for stuffing
- 9 slices of Primosale cheese
- 9 lettuce leaves
- 1 tomato
- 1 avocado
- ½ lemon
- 1 bunch of parsley
- tuna in oil (optional)
- salt, pepper, extra virgin olive oil to taste
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Knead the ingredients for the starter dough to obtain an even mixture; place it in a large bowl, cover it with cling film and place it in the refrigerator to rise for 12 hours.
- Take the starter dough and mix it with all the ingredients for the dough; knead well, if possible in a planetary mixer, then cover again with cling film and leave to rise for 1 hour in a warm place.
- Place the dough on a lightly floured cutting board and divide it into 9 pieces.
- Flatten each piece into a rectangle of about 10x15cm, roll it from the short side to form a cylinder; brush the mini-baguettes with extra virgin olive oil.
- Let the mini-baguettes rise for another 30 minutes, then bake them in a convection oven preheated to 200°C for about 35 minutes.
- Let the mini-baguettes cool down and prepare the avocado sauce. Put the pulp of a ripe avocado in a blender, add the juice of half a lemon, a small tuft of chopped parsley, salt and pepper, then blend to a smooth, even sauce.
- Take the mini-baguettes, cut them in half, remove the crumb from both halves and start stuffing the lower half of the baguette.
- Put a drizzle of extra virgin olive oil on the lower half, a pinch of salt, a grinding of pepper; form a layer with a slice of tomato, cover it with the avocado cream, place a slice of Primosale on top, put another layer of avocado sauce and a slice of tomato.
- Now take the top of the mini-baguette without crumb, lightly drizzle it with extra virgin olive oil and flavour with a pinch of salt and a grinding of pepper. Cut a slice of lettuce into strips and compress it well inside the baguette cavity; if you decide to put tuna fish, place it on top of the lettuce; close the mini-baguette and seal it with a string or foil so that it is tight.
- Let the mini-baguettes rest tightly sealed until ready to eat, when you can cut them in half to see the contents and be able to bite into them easily.
Version with gluten
For the starter dough, replace the Caputo flour and rice flour with a bread or pizza flour and mix it with 275g water; for the dough, replace the Nutrifree flour and buckwheat flour with 100g water without adding milk.