This hot appetiser is all about irresistible aroma: a crackling baguette crust, stretchy melted cheese, golden bacon, and peppery salami. It comes together quickly, yet always lands on the table with a proper ‘wow’ factor. Ideal for parties, picnics, or a cosy supper with no fuss.
Ingredients
- Baguette — 1 loaf
- Smoked bacon — 120g (4 oz)
- Salami — 120g (4 oz)
- Mozzarella cheese — 150g (5 oz)
- Unsalted butter, softened — 40g (3 tbsp)
- Garlic — 2 cloves
- Fresh parsley, finely chopped — 2 tbsp
- Olive oil — 1 tbsp
- Dijon mustard — 1 tsp
- Salt — 1/4 tsp
- Ground black pepper — 1/4 tsp
How to Make It
- Preheat the oven to 190°C (374°F). Line a baking sheet with foil.
- In a bowl, combine the softened butter, minced garlic, chopped parsley, olive oil, and Dijon mustard. Season with salt and pepper, then mix until you have a fragrant paste.
- Slice the baguette lengthwise without cutting all the way through, leaving about 1/2 to 1 inch intact so it stays hinged like a book. Cut crosswise slits every 1 to 1 1/2 inches.
- Open the baguette and spread the garlic butter mixture evenly over the inside and into the slits.
- Layer in the mozzarella, bacon, and salami, alternating them and tucking some pieces into the slits so every bite gets a generous filling.
- Wrap the baguette tightly in foil and transfer it to the baking sheet.
- Bake for 12 minutes, then carefully open the foil and bake for another 5 to 7 minutes, until the crust is deeply golden and the cheese has fully melted.
- Let the baguette rest for 2 minutes, then slice along the sections and serve immediately.
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Tips and Variations
- Cheese options: swap mozzarella for gouda, cheddar, or Emmental, depending on how stretchy and savoury you want the filling.
- Lighter version: replace some of the bacon with turkey ham, use a reduced-fat cheese, and cut back slightly on the butter.
- Turn up the heat: add a pinch of chilli flakes or a little jalapeño to the filling.
- Herbal notes: fresh thyme or oregano work beautifully with the cured meats and cheese.
- Make ahead: assemble the baguette, wrap it in foil, and refrigerate for up to 12 hours. Bake just before serving.
What to Serve With It
- Light green salad with lemon dressing
- Cherry tomatoes and cornichons
- Spicy tomato sauce or a garlicky sour cream dip
Nutrition per Serving
| Calories | 430 kcal |
| Protein | 22 g |
| Fat | 25 g |
| of which saturated | 11 g |
| Carbohydrates | 34 g |
| Fibre | 2 g |
| Sugar | 3 g |
| Cholesterol | 60 mg |
| Sodium | 1050 mg |
FAQ
Can I use another cheese instead of mozzarella?
Yes, use gouda, cheddar, Tilsit, or a blend of cheeses for a richer flavour.
How do I keep the baguette from drying out?
Bake it wrapped in foil for the first 12 minutes, then uncover it only at the end to brown the crust while watching it closely.
Can I make it without pork?
Swap the bacon and salami for turkey, chicken pastrami, or smoked beef sausage.
How do I reheat leftovers?
Wrap the pieces in foil and reheat for 8 to 10 minutes at 170°C (338°F) to keep the crumb moist and the crust crisp.