sundried tomato & asparagus baguette
When I lived in London, I definitely had no shortages of sandwiches close at hand. The markets were filled with entire sections devoted to pre-made sandwiches and the streets were littered with sandwich shops. I kid you not, you’d be hard-pressed to walk down a high street and NOT stumble upon an EAT, a Pret-a-Manger or a random unknown independent sandwich place.During the workweek, it wasn’t uncommon that most of my lunch breaks were filled with walks over the Thames to Embankment Place to hit up the nearest sandwich shop. Some of my favourites included the brie & cranberry, the cheese & pickle and the crayfish, lemon & rocket. Although admittedly, after a couple of years of sandwich-filled lunches, I got very tired of them and vowed that if I never saw a sandwich again in my life, I would be just fine with that! Well, like most shouts of excitement such as this, that vow has been quickly pushed to the side and I have fallen in love once again with the lovely “sandwich”.
Ingredients
- Freshly baked footlong baguette
- Sunchoked [or sundried] tomatoes packed in olive oil
- Fresh creamy goat cheese at room temperature
- Steamed asparagus until bright green but still crunchy
Instructions
- Instructions: put as much or as little as you like between the slices of baked baguette.
Video
Notes
So here’s my version of a London sandwich shop baguette! What’s your favourite type of sandwich? I’d love to hear about your unique creations!