Twice as much is twice as good: Bacon-Wrapped Salami Baguette
Of all the culinary inventions we couldn't imagine life without, the sandwich is high on the list. And among the top sandwiches ever is the classic French baguette with cheese or salami (or both). That crunchy aromatic crust, soft chewy inside — and then the burst of salty flavor from your filling. Mmm. And now you can add the other most indispensable ingredient to this already great dish: bacon. Introducing the bacon-wrapped salami baguette.
You didn't think it could be done? You thought, but who would dare...?!
It can. We did. And you will too after you see this.
- 1 baguette
- 2 tbsp mayonnaise
- 12 oz salami
- 5 oz grated mozzarella
- 2 tbsp ketchup
- 7 oz cheese slices
- 12-13 oz bacon
- Slice the baguette lengthwise but take care not to cut it all the way through. The two halves should still be connected.
- Spread the mayo along the inner length of baguette and then lay one third of your salami slices on top of the mayo. Sprinkle half the grated mozzarella over the salami, followed by another third of the salami. Now smear half the ketchup over the top layer of salami and place the cheese slices along the baguette over the ketchup. Smear the rest of the ketchup and mayo and then place the last slices of salami on top. Finally, cover these with the rest of the mozzarella and press the baguette carefully together.
- Place the strips of bacon lengthwise, overlapping each other, on a flat surface and put the baguette on top of them. Now begin wrapping the baguette with bacon. Bake the whole thing in a pre-heated oven for 45 minutes at 340° F.
France, meet America. Comfort food, meet gastro-hedonism. You won't be able to put this one down once you start.
If you're feeling very, very generous though, you can cut it up into slices and share this piece of heaven with your friends and family for lunch. And the great thing is, there's lots of room to experiment with different meats, cheeses, herbs, and spreads. Enjoy!