Cheese baguette with salami and corn

Name: Cheese baguette with salami and corn
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Baguette rolls for ready baking (75 g each); 4 Shallots; 2 TABLESPOONS Sunflower oil; 6 TABLESPOONS Tomato paste; 80 ml Vegetable broth; 7-10 Tbsp Chilli powder; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp dried thyme; 7-10 Tbsp dried oregano; 3 BIFI (mini salami); 1 can(s) (212 ml) Vegetable corn; 200 g grated pizza cheese

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Baguette rolls for ready baking (75 g each)
4 Shallots
2 TABLESPOONS Sunflower oil
6 TABLESPOONS Tomato paste
80 ml Vegetable broth
7-10 Tbsp Chilli powder
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp dried thyme
7-10 Tbsp dried oregano
3 BIFI (mini salami)
1 can(s) (212 ml) Vegetable corn
200 g grated pizza cheese

Directions

1
Bake baguette rolls according to the instructions on the packet. Peel shallots and cut into fine cubes. Heat the oil in a small pot and sauté the shallots in it. Add tomato paste and sauté. Deglaze with broth, simmer for about 10 minutes. Season with chilli powder, pepper, salt, dried thyme and oregano
2
Cut BIFI into thin slices. Put the corn in a sieve and let it drain. Cut the rolls in half lengthwise. Spread with sauce, spread salami and corn on top and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 6 minutes