At the beginning of each month, we suggest a sandwich recipe. This month it’s the turn of the half stone oven baguette. See below our recipe; The Chicken Sandwich.
Stone Oven half-baguette
Sliced roast chicken
Sliced gouda cheese
Red and yellow bell peppers
1 tablespoon mayonnaise
Bake the Half Baguette for 8 to 10 minutes in a preheated oven at 210-230°C.
Let cool to room temperature and cut it lengthwise.
Spread the mayonnaise.
Arrange the few leaves of mixed salad.
Overlay slices of roasted chicken, sliced tomato and gouda cheese.
Cut the bell pepers into thin slices and add it to the sandwich.