Two kinds of filled baguettes

Name: Two kinds of filled baguettes
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 50 g black olives (o. stone); 50 g dried. Tomatoes in oil; 30 g Salami in slices; 1 washer (30 g) cooked ham; 200-250 g Schmand; 100 g grated cheese (e.g. pizza cheese); 7-10 Tbsp Pepper; 4 Herb Butter Baguettes; 1 TABLESPOON Pine nuts; 7-10 Tbsp Thyme

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

50 g black olives (o. stone)
50 g dried. Tomatoes in oil
30 g Salami in slices
1 washer (30 g) cooked ham
200-250 g Schmand
100 g grated cheese (e.g. pizza cheese)
7-10 Tbsp Pepper
4 Herb Butter Baguettes
1 TABLESPOON Pine nuts
7-10 Tbsp Thyme

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Drain the olives and tomatoes. Chop olives finely. Dice tomatoes and salami finely. Cut ham into fine strips
2
Mix sour cream and cheese. Halve the mixture. Stir under one half of tomatoes and olives, season with pepper. Fold salami and ham into the other half
3
Spread the olive mixture into the incisions of 2 baguettes, sprinkle with seeds. Pour the ham mixture into the remaining baguettes, sprinkle with thyme. Bake the bread in a preheated oven for 10-15 minutes until golden brown. Halve the baguettes