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Multi-grain half baguette The lyonnais

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Multi-grain half baguette
Sylvain Schmitt

Recipe created by :

Sylvain Schmitt, Baker Expert France

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Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Recipe made with :

34794 Multigrain Half-Baguette 140g /medias/sys_master/images/h79/hb1/8841811361822/Picto_Precuit_EN/Picto-Precuit-EN.svg

Picto_ingredients.svg List of ingredients

  • Multi-grain half baguette
  • Butter
  • 3 slices of rosette ham
  • 5 gherkins
  • 3 cherry tomatoes

Picto_preparation.svg Preparation steps

  • Defrost the bread for around 10 minutes at room temperature, then cook for 10-12 minutes at 190-200°C.
  • Cut the gherkins and cherry tomatoes into halves.
  • Cut the bread, but do not separate the two halves.
  • Spread the bottom half of the bread with butter.
  • Garnish with 3 slices of rosette ham, then the gherkins and tomatoes.
  • Close the sandwich.
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