Baguette Sandwich

• 1 petite baguette roll or 7-inch section from a regular baguette
• Mayonnaise, preferably homemade
• Maggi Seasoning sauce or light (regular) soy sauce
• Liver pate, boldly flavored cooked meat, and/or tofu, sliced and at room temperature
• 3 or 4 thin, seeded cucumber strips, preferably pickling (Kirby) or English
• 2 or 3 sprigs cilantro, coarsely chopped
• 3 or 4 thin slices jalapeno chile
• 1/4 cup Everyday Daikon and Carrot Pickle (page 192)

1. Slit the bread lengthwise, leaving it attached on the back side.
2. Using your fingers or a bread knife, hollow out the insides, making a trough in each half.
3. Discard the insides or save for another use, such as bread crumbs.
4. If the bread is soft , crisp it briefly in a toaster oven preheated to 325F, and then let it cool for a minute before proceeding.
5. Generously spread the cut sides of the bread with mayonnaise and then drizzle with Maggi Seasoning sauce.
6. Layer the meat, cucumber, cilantro, chile, and pickle on the bottom half.
7. Close the sandwich, cut in half crosswise for easy eating, and enjoy.

roll, mayonnaise, light, pate, thin, cilantro, thin slices jalapeno chile, everyday

Taken from www.epicurious.com/recipes/food/views/baguette-sandwich-382896 (may not work)