Barcelona baguette

Barcelona baguette

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(4 ratings)

Prep: 5 mins


Serves 4
A quick and easy lunchtime favourite packed with flavours of the Mediterranean

Nutrition and extra info

Nutrition: per serving

  • kcal402
  • fat13g
  • saturates3g
  • carbs55g
  • sugars7g
  • fibre4g
  • protein14g
  • salt1.7g
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  • 1 baguette
  • 2-3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large ripe tomatoes
  • 4 slices serrano ham, or similar
  • handful rocket leaves



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  1. Split the baguette lengthways and drizzle the cut sides with oil. Halve the tomatoes, then squeeze the pulp into the bread (see tip, right, for using the remaining tomato) and season. Cover half the baguette with ham and scatter with rocket. Put the top of the baguette on and press down. Cut into 4 and wrap tightly in foil. See tip, below left.

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Comments, questions and tips

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16th Aug, 2014
I have used the olive oil/ tomato pulp (with lots of seasoning) method with other baguette fillings such as grated smoky cheese, prawns, flaked salmon etc. A topping of rocket or watercress adds the final touch and by lunchtime one has a real treat.
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