Baguettes Stuffed

Baguettes Stuffed

Ingredients:
2 tbsp extra-virgin olive oil
¼ tsp salt

Directions:
with Arugula and
12-in/30.5-cm whole-
wheat/wholemeal
baguette
Rapini Pesto
6 slices ripe tomato
4
SERVES
1
Put on a pot of water to boil for blanching the rapini.
Stem and chop the leaves and drop them in the boiling water
for 2 minutes, then drain and rinse with cold water. Wring
out the rapini until it is dry. In a food processor, pulse the
arugula/rocket, pistachios, and garlic until finely ground. Add
the oil and salt and process until smooth. Add the drained
rapini and pulse to mix.
2
Preheat the grill/barbecue on medium heat or an oven to
400°F/200°C/gas 6. Split the baguette and tear out a bit of
the middles to make room for the greens. Spread the rapini
pesto in the baguette, then close it up. Wrap the sandwich
in foil. Grill or bake until it is hot through, about 15 minutes.
Open the sandwich and insert the tomato slices. Cut it into
four pieces and serve immediately.
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MAIN
COURSES
For a totally different kind of packed lunch, pack a
1 tbsp extra-virgin olive oil
baguette with dense mushroom pâté. For a picnic,
8 oz/225 g fresh button
bring a sharp serrated knife to cut the sandwich just
mushrooms, sliced
before serving, and put out the rounds on a platter.