Herbed Cheese And Turkey Baguette Recipes

Steps:

• Cut off the 8 largest outer leaves from the lettuce and wash and dry them carefully, trying not to tear them. (Cut the leaves at the base, where they connected to the root; the leaves should be about 9 inches long.) Using a vegetable peeler, shave down the center rib of each leaf so it will roll up more easily. Set aside.
• Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of black pepper.
• Lay two of the romaine leaves out on a clean work surface. Cover the leaves with 2 slices of turkey. Spread 2 tablespoons of the cream cheese mixture over the turkey and line up 1/4 of the pepper strips along one end. Line up 1/4 cup of the shredded carrots just above the peppers. Roll up the wrap tightly, starting from the edge with the peppers and carrots, so the wrap holds together and the peppers and carrots end up in the center of the roll. Place the wrap on a plate seam-side down. Repeat with the remaining ingredients. Cut each wrap in half and serve.

Steps:

• SPREAD mayo onto cut sides of baguette.
• FILL with remaining ingredients.
• Serving Suggestion: Serve with a mixed green salad and cold glass of fat-free milk to round out the meal.
• Substitute: Substitute 2 slices toasted whole grain bread for the baguette.

Steps:

• Spread mayo onto cut sides of baguette.
• Fill with remaining ingredients.

Steps:

• Put 3 1/4 cups flour, basil, oregano, thyme, garlic and salt in bowl.
• Mix using dough hook (s) until well blended, scraping bowl if necessary.
• Dissolve yeast and sugar in warm water.
• Continue mixing on slow speed and slowly add yeast mixture and cold water.
• If dough is sticky you may add up to 1/4 cup extra flour, a little bit at a time.
• If dough is too dry you may add a little extra water.
• Continue mixing until dough is smooth and elastic, about 3 minutes.
• Cover and let rise in a warm place (70° to 80°F) until doubled in size, about 1 1/2 to 2 hours.
• When doubled, turn out on a lightly floured surface and punch down several times to remove air bubbles.
• Divide dough in half.
• Shape each half into a 12 inch long loaf.
• Place loaves on a greased baking sheet.
• With sharp knife make 3 or 4 shallow diagonal slices on top of loaf.
• Combine egg and 1 TSP water, whisking until well blended.
• Brush top of each baguetter with egg mixture.
• Cover with greased plastic wrap and let rise until doubled in size, about 1 to 1 1/2 hours.
• Preheat oven to 450°F.
• Remove plastic wrap and brush top of each baguette with egg mixture again.
• Bake at 450°F for 15 to 20 minutes, or until loaves are deep golden brown.
• Remove and cool on wire racks.

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Stir in the parsley, chives, chervil, garlic, tarragon and lemon-pepper seasoning., Transfer to a small serving dish. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 15 minutes before serving. Serve with crackers.

Steps:

• Place the yeast in a large mixing bowl. Mix in the warm water and honey and set aside in a warm spot for about 10 minutes, or until the yeast is dissolved and begins bubbling. (If the yeast does not bubble it is probably dead. Begin again, using fresh yeast.) Gradually sift the flour and salt into the yeast mixture, stirring constantly until the dough begins to pull away from the sides of the bowl.
• Sprinkle some flour over a working surface and gently knead the dough for several minutes. Cut the dough in half and roll out one half into a rectangle (like a rectangular pizza) about 14 inches by 10 inches. Brush the dough with 1 1/2 tablespoons of the olive oil. Scatter half the ham over the surface, pressing it gently into the dough. Sprinkle half the cheese on top and scatter half the herbs and a generous grinding of fresh black pepper over the dough. Using your hands, gently roll the dough lengthwise, into the shape of a long cigar. Lightly seal the edges of the dough. Place in a well greased French bread pan (or on a well-greased cookie sheet) and cover with a clean tea towel.
• Make the second loaf.
• Preheat the oven to 450 degrees F.
• Place the two loaves of bread in a dry warm spot and let them sit, covered, for 15 minutes.
• Just before baking, lightly brush the loaves with the remaining 1 tablespoon of olive oil. Place in the middle shelf of the hot oven and bake 20 to 25 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom.

Steps:

• First spread the baguette with the mayo.
• Then fill with the remaining ingredients.