Melting Baguette Recipe

Roughly chop parsley and cilantro (if using). Mince garlic.

In a small bowl or mini food processor, combine parsley, cilantro, garlic, red wine vinegar, lemon juice, red pepper flakes, salt and pepper. Pulse or stir while slowly adding 3 tablespoons olive oil until blended but still a bit textured. Taste and adjust salt, lemon, or oil. Set aside at room temperature.

In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth.

Add shredded cabbage and grated carrot. Toss until evenly coated. Refrigerate while preparing the rest so flavors meld (at least 10 minutes).

If frying: heat vegetable oil in a heavy pot to 350°F (175°C). If baking: preheat oven to 425°F (220°C) and line a baking sheet with parchment and brush with oil.

Thinly slice potatoes (use a mandoline if available). Rinse slices under cold water and pat very dry with towels.

Frying method: fry potato slices in batches until golden and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to paper towels, season with salt and pepper while hot. Baking method: toss potato slices with 1–2 tsp oil, spread in a single layer and bake 12–18 minutes, flipping once, until golden and crisp; season with salt and pepper.

Preheat broiler (or oven to 450°F/230°C on high broil) and place an oven rack about 6 inches from heat source.

Split the baguette lengthwise but not all the way through, leaving a hinge; remove some excess crumb if desired to make room for fillings.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add ground beef, breaking it up with a spatula. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder. Cook until browned and cooked through, about 6–8 minutes. Drain any excess fat.

Spoon the cooked beef evenly into the bottom half of the baguette. Top the beef with Swiss cheese slices, overlapping to cover the beef.

Place the filled baguette on a baking sheet and broil until the cheese is melted and bubbly and the bread edges are lightly toasted, 2–4 minutes — watch closely to avoid burning.

Remove from oven. Spoon chimichurri over the melted cheese (about 1–2 tablespoons per sandwich depending on preference). Layer shredded lettuce, tomato slices and red onion on top. Close the baguette and press gently.

Cut the baguette into 2–4 portions. Serve immediately with homemade chips and a side of coleslaw.