What's your favourite Baguette and where from?
- Thread starter Gibbs-UK
- Start date
They do this one at my work canteen which I seem to be gettign most days at the moment. It is chicken tikka with spiced red onions and mint sauce and a wee bit of mango chutney thrown in too. Very nice.
Also partial to a roast beef and mustard (or horseradish) maybe with some onion or cheese in there too yum.
Also partial to a roast beef and mustard (or horseradish) maybe with some onion or cheese in there too yum.
You could do 2 lines - 'old school' like cheese and pickle, ham and cheese, chicken, bacon and mayo, blt etc. Then a modern recipe line with your more cosmopolitan ingrediants.
Just to add - I agree with the poster above about the quality of the bread being equally as important as the ingrediants. If you can't make your own try to source from a local baker. I used to work in the office of a 4 shop bakery and we had over 50 sandwich shops and canteens we supplied with bread and rolls. Any bakery should be happy to bring samples and sort a business account.
One more thing (while I think of it) that bloody annoys me is picking up a roll that looks full only to find out that there is only filling hanging out and not stuffed throughout the roll properly. It's the oldest sandwich trick in the book (pile stuff in the middle and then cut it in half showing the 'full' filling) and you'll find it done in nearly all the supermarket sarnies and rolls. So, don't get a reputation for being bloody stingy on the filling. One thing that will keep peeps coming back is value for money. Of course the quality of your fillings and how much you put in the roll will all impact on your pricing.
Just to add - I agree with the poster above about the quality of the bread being equally as important as the ingrediants. If you can't make your own try to source from a local baker. I used to work in the office of a 4 shop bakery and we had over 50 sandwich shops and canteens we supplied with bread and rolls. Any bakery should be happy to bring samples and sort a business account.
One more thing (while I think of it) that bloody annoys me is picking up a roll that looks full only to find out that there is only filling hanging out and not stuffed throughout the roll properly. It's the oldest sandwich trick in the book (pile stuff in the middle and then cut it in half showing the 'full' filling) and you'll find it done in nearly all the supermarket sarnies and rolls. So, don't get a reputation for being bloody stingy on the filling. One thing that will keep peeps coming back is value for money. Of course the quality of your fillings and how much you put in the roll will all impact on your pricing.
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Soldato
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- 3 Aug 2010
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Goats' cheese and bacon.
Chicken, bacon and avocado.
Parma ham, rocket and parmesan.
Ham, cheese and pickle/chutney.
Chicken, bacon and avocado.
Parma ham, rocket and parmesan.
Ham, cheese and pickle/chutney.
Soldato
- Joined
- 3 Mar 2008
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- 2,566
Fromage Rosette from Paul
Salami, and Gerkins, on cheese topped bread
Salami, and Gerkins, on cheese topped bread
its got to be a BLT with mayo, yum yum
this
and if the tom's are slightly cooked its just a masive bonus
Soldato
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- 5 Dec 2003
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- Glasgow
Any kind of chicken. I hate when bacon is with chicken with no option without as bacon is very variable in quality.
Also turkey and cranberry is lush.
And meatballs can make a great baguette! Bolognese style.
Also turkey and cranberry is lush.
And meatballs can make a great baguette! Bolognese style.