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Indulgent bánh mì style baguette by John Whaite filled with halloumi, Brussels pâté and homemade pickled veg.

John Whaite's halloumi bánh mì style baguette

This indulgent bánh mì style baguette by John Whaite is filled with halloumi, Brussels pâté and homemade pickled veg.

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  • Serves1
  • CourseLunch
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Pluspickling

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Ingredients

For the pickled veg

  • 1 Essential Carrot, coarsely grated
  • 1 Essential Onion, coarsely grated
  • 50g Essential Radishes, thinly sliced
  • 100ml cider vinegar
  • 100g caster sugar

For the baguette

  • 1 Essential Bake at Home White Baguette
  • 1 tsp Essential Sunflower Oil
  • 80g Essential Cypriot Halloumi, thinly sliced
  • 2 tbsp Essential Brussels Pâté
  • 1 tbsp mayonnaise
  • ½ large red chilli, thinly sliced, optional
  • Few sprigs coriander, leaves only

Method

  1. Make the pickled veg a few hours before you want to make the sandwich. Put the carrot, onion and radishes into a clean, sterilised jar. Put the vinegar, sugar and 40ml water into a small saucepan and bring to a boil – the sugar will dissolve. Pour the liquid over the vegetables, seal the jar and cool. Once cool, refrigerate until needed (see Cook’s tips).

  2. To make the sandwich, bake the baguette according to pack instructions, then cool. Heat a frying pan over medium heat and add the oil. When the oil is hot, add the halloumi and fry for 2 minutes on each side, until mottled and golden. Set aside.

  3. Split the baguette from the top, rather than the side, then spread each side with pâté. Spread mayonnaise on just 1 side, then add the halloumi slices, pulling them into smaller pieces if needed, to fit the baguette. Top with as much of the drained pickled veg as you fancy (I like a lot), plus the red chilli and coriander.

Cook’s tip

This recipe makes more picked vegetables than you’ll need for 1 baguette. They will keep in the fridge for up to 1 week.

To make this recipe for 2, simply use both baguettes in the pack, more of the halloumi, pâté, mayo, chilli and coriander. Use a vegetarian pâté to make this vegetarian, if liked.

To sterilise your glass jars and lids, first wash in hot soapy water and rinse well. Put the jars and lids onto a baking tray. Heat in the oven, either at 150°C, gas mark 2 for 1 hour 30 minutes or at 200°C, gas mark 6 for 20 minutes. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

4,913kJ/ 1,174kcals

Fat

56g

Saturated Fat

22g

Carbohydrates

125g

Sugars

38g

Fibre

9.9g

Protein

36g

Salt

5.3g

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