Creative baguette stuffing: Elevate your snack game

I picked up this idea at a recent gathering at a friend's house, and now I make my version for the family. A cold stuffed baguette is an easy way to delight your family at breakfast and impress guests during meals.

The base is a classic wheat baguette. I don't recommend the rye or rustic versions because they slice and stuff differently. The filling's flavor primarily comes from eggs, cheese, and mayonnaise, but pickled cucumbers and peppers are a delicious and crunchy addition. This is my suggestion because I often use the last cucumbers from the jar or leftover peppers not used for a stew. Instead of red pepper, you can use yellow or green, and pickled cucumbers can be replaced with dill pickles. If you want a lighter version, replace mayonnaise with thick natural yogurt, but carefully check the filling's consistency to ensure it's not too runny. You'll find the specific steps of the recipe below.

Preparing this kind of snack isn't rocket science, but you should pay attention to certain steps so that nothing falls apart when slicing. You can serve the filling separately on sandwiches, but it looks best on a baguette.

Ingredients:

• 1 medium-sized wheat baguette
• 1 tablespoon of mayonnaise
• 2 hard-boiled eggs
• 3.5 oz of grated yellow cheese
• Half a red pepper
• 2 medium pickled cucumbers
• Salt and pepper to taste

Preparation:

1. Hollow out the inside of the baguette very carefully so you don't tear the bread's crust.
2. Tear the inside of the baguette into smaller pieces.
3. Press the eggs through a vegetable press or chop them.
4. Dice the pepper and cucumbers finely.
5. In a bowl, combine all ingredients, adding the mayonnaise while mixing.
6. Season to taste with salt and freshly ground pepper.
7. Stuff the baguette, packing the filling tightly. Wrap in foil and refrigerate for about 25 minutes.
8. Before serving, slice into pieces, preferably with a sharp knife.