Bistro Baguette
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 baguette (s) rolls to bake
- 3 salami, mini, e.g. Bifi
- 1 can corn
- 200 g cheese, rated
- 1 onion (s)
- 2 tablespoons oil
- 6 tablespoon tomato paste
- 80 ml vegetable stock
- salt and pepper
- Chilli powder
- Oregano, dried
Print Recipe
Pin Recipe Instructions
- Bake the rolls (instructions on the package).
- Peel and dice the onion and sauté in a saucepan with oil. Add the tomato paste and sauté briefly. Deglaze with the broth and cook for about 10 minutes. Season with salt, pepper, chilli and oregano to taste.
- Preheat the oven to 200 ° C top and bottom heat or 175 ° C convection.
- Cut the mini salami into thin slices, drain the corn.
- Cut the rolls open, spread the sauce on them, place the salami and corn on them and sprinkle with cheese. Place the baguettes on a baking sheet lined with baking paper and bake for about 6 minutes (may vary depending on the oven.
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