French baguettes are a culinary cornerstone, with over 6 billion sold annually in France. Bakeries thrive as the top food retail business, and the baguette is a daily staple for many. Although the price was last officially regulated in 1978, consumer expectations maintain a reasonable cost for this versatile bread. The traditional baguette typically ranges from 1 to 1.20 euros, offering a quick and affordable base for a satisfying meal. Beyond simply enjoying them on their own, let’s explore the culinary possibilities of the French baguette.
We’ll categorize baguette uses into three formats: whole, cubed, and breadcrumbs, demonstrating nine diverse and easy-to-make meals.
The whole baguette is perhaps the most common way to enjoy this bread. Think sandwiches, toast, or simply alongside cheese and wine. For this category, we start with the classic Jambon Beurre.
This simple ham and butter sandwich highlights the quality of its ingredients. Slice a baguette open and spread a generous layer of French butter on both sides. Layer high-quality deli ham, such as Jambon Blanc (cooked ham), onto the buttered bread. While delicious in its purest form, consider elevating it with cheese, a touch of acidity, and fresh greens.
My enhanced version includes butter, freshly cracked black pepper, thinly sliced Comté cheese, pickled onions for color, and dressed greens for added moisture. Finally, pile on the ham and close the sandwich.
Sandwiches are a personal favorite, so this simple yet satisfying creation earns high marks.
Next, consider the baguette as a pizza base. It’s a quick and easy way to satisfy a pizza craving. Begin by melting butter and olive oil in a saucepan with crushed garlic and red pepper flakes. Toast for about a minute to infuse the oil with flavor.
While a proper tomato sauce works well, a quick alternative is blending crushed tomatoes with salt and oregano. For the cheese, a simple trick is to mix shredded mozzarella with red chili flakes and dried oregano. This ensures even distribution of flavor across the pizza as it melts.
Slice the baguette in half lengthwise, but not completely through. Flatten the top slightly by making a small slit and pressing down with a sheet pan. This creates a larger surface area and a thinner, uniform crust.
Brush the baguette with the spicy garlic butter and broil for one to two minutes until toasted. Layer on the tomato sauce, toasted garlic, spiced mozzarella, and a final sprinkle of Parmesan cheese. Broil again until the cheese is melted and bubbly. This baguette pizza resembles a Detroit-style pizza, offering similar satisfaction with far less effort.
Not all baguettes are created equal. While grocery stores offer various options, avoid the pale, airy commercial baguettes. Look for a traditional baguette (baguette tradition) made with just four ingredients: flour, water, salt, and yeast. Even within this category, quality varies. Seek out baguettes with a deep golden brown crust, even a slightly burnt tip, for the best flavor and texture.
Moving beyond the whole baguette, cubed bread offers further possibilities. Here, the baguette becomes a supporting ingredient. Panzanella, an Italian bread salad, is a prime example.
Toss baguette cubes onto a baking sheet and dry them in a 350°F oven for 15 minutes. Meanwhile, halve cherry tomatoes (using the deli container trick for efficiency) and toss them with salt. Thinly slice red onions into half-moons and roughly chop fresh basil.
After 15 minutes, the tomatoes will release their juices. Combine these juices with balsamic vinegar, grated garlic, black pepper, and olive oil, shaking well to create a vinaigrette.
Combine the onions, basil, toasted bread cubes, and tomatoes in a bowl. Toss with the vinaigrette and let rest for 15-20 minutes to soften the bread. Shave Parmesan cheese over the top before serving. This salad is a delightful mix of crunchy and chewy textures, perfect for a light meal or side dish.
Another excellent use for cubed baguette is in a frittata. Sauté thinly sliced onions and red peppers in oil. Move the vegetables aside and add butter to the pan. Add ripped baguette chunks to the pan, allowing them to crisp up in the butter. Whisk eggs with salt, pepper, and milk. Pour the egg mixture over the bread, followed by the sautéed vegetables, sliced ham, and grated cheese. Cook for two minutes on the stovetop before transferring to a 400°F oven until set. Garnish with chives before slicing and serving.
Lastly for the cubed category, consider seasoned croutons. Slice a baguette into cubes. For the seasoning, gently heat olive oil with fresh rosemary, garlic cloves, black peppercorns, and Maggi seasoning. Let this infuse for a few minutes.
Strain the oil and toss the bread cubes with some of the infused oil on a baking sheet. Spoon the remaining oil over the croutons and bake at 350°F until golden brown. Store in a container for snacking or adding to salads.
Finally, breadcrumbs offer a versatile form factor. They add texture to meatballs or form a crust for frying. But they can also be the star, as in this pasta dish.
To make breadcrumbs, toast ripped baguette pieces at 250°F until dry and then crush them. Make both fine and coarse breadcrumbs. Toast salami and garlic in a pan. Add butter and red chili flakes, then stir in the coarse breadcrumbs. Toast until golden and transfer to a bowl.
Toss cooked pasta with butter, pasta water, grated Parmesan cheese, and red pepper flakes. Thin with additional pasta water as needed. Transfer to a bowl, top with the breadcrumb mixture, and serve.
Chicken cutlets also benefit from baguette breadcrumbs. Slice chicken breasts in half, salt, and let them dry brine for an hour. Combine fine breadcrumbs with oregano, black pepper, and grated Parmesan. Bread the chicken by dredging in flour, then beaten egg, and finally the seasoned breadcrumbs, pressing firmly. Pan-fry the cutlets in hot oil for a few minutes per side until golden brown. Serve with a squeeze of lemon juice.
Muhammara, a Middle Eastern roasted red pepper dip, also utilizes breadcrumbs. Roast chopped red bell peppers with oil and salt. Blend the roasted peppers with olive oil and pomegranate molasses. Add breadcrumbs, walnuts, and red chili powder (or Aleppo pepper) to the blender and blend until smooth. Serve with crumbled walnuts, a drizzle of olive oil, and a drop of pomegranate molasses. The breadcrumbs add a wonderful texture to this flavorful dip.
From simple sandwiches to flavorful dips and crunchy toppings, the French baguette truly is a culinary chameleon.
