Stuffed Baguette Sandwiches

Submitted by Cecily Parsley

"This travels well for potlucks and picnics. This one has a pleasantly peppery egg salad and watercress filling."

 

• Ready In: 10mins
• Ingredients: 9
• Serves: 12

ingredients

• 40 inches long thin French baguettes
• 6 hard-boiled eggs, cooled and shelled
• 2 cups watercress, trimmed and chopped
• 1⁄4 cup minced red onion
• 2 tablespoons cream cheese, softened
• 2 tablespoons light mayonnaise
• 1 tablespoon Dijon mustard
• 1⁄4 teaspoon curry, poweder
• 1 pinch cayenne pepper

directions

1. Cit the baguette in half crosswise, then cut off the ends. Using a wooden spoon, push the bread out from inside to hollow our each half, leaving 1/2" thick walls. Reserve the crumbs for another use.
2. Mince the eggs, stir in watercress, cream cheese, mayonnaise, mustard, salt, pepper, curry powder and cayenne.
3. Holding each half of cut baguette on end, pack filling into bread shells with wooden spoon. Cut 3/4 of the way through each baguette at 1" intervals, so that guests can pull off individual sandwiches. Wrap tightly in plastic wrap and keep chilled until serving.