Picnic baguettes

Gourmet sandwiches worthy of any picnic, these are two very different fillings which both work extremely well stuffed in a fluffy baguette. Italian flavours are channeled with fresh salami and antipasto veggies, while an zesty chilli lime sauce and shredded chicken creates a Vietnamese style lunch.

  • 30 mins preparation
  • Makes 12 Item
  • Print


Picnic baguettes
  • 2 baguettes, cut 3/4 through lengthways
Vietnamese chicken filling
  • 2 cup barbecue chicken meat, shredded
  • 2 cup shredded
  • 2 tablespoon egg mayonnaise
  • 2 tablespoon sweet chilli sauce
  • 2 teaspoon lime juice
  • 2 teaspoon fish sauce
  • 1 peeled into ribbons carrot
  • 3 sliced lengthways green onions
  • 1/2 cup each coriander, mint leaves
Italian salami filling
  • 1/3 cup basil pesto
  • 12 thin slices salami
  • 12 baby bocconcini, halved
  • 1/2 cup char-grilled capsicum, sliced
  • 275 gram jar marinated artichoke hearts, drained, quartered
  • 1 cup rocket leaves


Picnic baguettes
  • 1
    Vietnamese chicken filling: In a bowl, combine chicken, mayonnaise, sweet chilli sauce, lime juice and fish sauce. Spread over one baguette. Fill with remaining ingredients.
  • 2
    Italian salami filling: Spread base of second baguette with pesto. Layer with remaining ingredients.
  • 3
    Cut each baguette into 6 pieces. Wrap each in a strip of baking paper and secure with suing.


If making more than a few hours ahead, wrap whole filled baguettes in plastic wrap and cut when ready to serve. You will need about 1/2 a barbecue chicken for this recipe.

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