A cute presentation for grilled cheese sandwiches. They'll be so excited to pull apart their own sandwich, they might not even object to the sautèed vegetables you snuck in there.
- Cooking and Prep: 20 m
- Serves: 3
Prepare the Hasselback Baguette
Preheat oven to 475 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Heat oil in a sauté pan over medium heat. Add onion and sauté for three to four minutes. Add pepper and sauté for an additional three minutes. Season with basil, salt, and pepper.
Cut off the ends of the baguette; discard ends or reserve for another purpose. Slice baguette into one- and- a- half-inch thick slices (you should have about 15 slices). Slit each slice three-fourths of the way through the top, leaving the lower end uncut.
Thread each skewer through uncut (lower) part of five slices. Add vegetable mixture and cheese into each slit. Place skewers onto prepared baking sheet, cheese side up.
Place baking sheet on upper oven rack (top quarter of oven) and bake for four to five minutes, or until cheese is melted and top of bread is slightly browned.
Remove skewers and serve mini sandwiches alongside a salad and dipping sauces.
Reproduced from Dairy Made Easy by Leah Schapira & Victoria Dwek with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.