Ham and swiss cheese filled baguette

Discussion in 'Breads' started by atomicsmoke, Feb 22, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Not much to say here: ham and cheese slices on the rolled baguette dough. Rolled up, pinch ends and seam , let rise, bake at 375. Sometimes I get the cheese oozing thru the seam but it won't make a mess ....kind of hardens and self seals.

     
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Love It.  Good job.

    Mr T
     
  3. b-one

    b-one Smoking Guru OTBS Member

    I'd eat it!
     
  4. Looks tasty to me

    Gary
     
  5. Great, 8:44 am and now I want a ham and cheese sandwhich.... Looks good Atomic
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    It does make a nice breakfast...and hot lunch when heated a little in the microwave oven, or evening snack when heated (whole, then sliced) in the oven.
     
  7. Yep, looks great, like to have one for breakfast myself

    Gary
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Indeed, especially after shoveling all that snow. :)
     
  9. donr

    donr Smoking Fanatic

    Very nice.  I'll have to make those for dinner on Thursday.

    I thaw Rhodes italian bread dough (I'm lazy), wrap up ham & cheddar like you, pepperoni, salami & provolone is my kids favorite.  I'll brush the on with olive oil to help it brown up nicely.

    Sweat the pepperoni & salami on a paper bag while the oven's pre-heating.  This gets rid of some of the grease so it doesn't ooze out all over the place.

    Don
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Great tips. Clearly you don't want any running liquids inside, or the dough won't bake.
     
  11. donr

    donr Smoking Fanatic

    The watery liquid from ham makes things doughy.  Some grease dripping from the pep & salami coming out kind of "grills" the bottom like a grilled cheese, tasty but too much is bad.
     

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