Beach Baguette

This is a simple yet incredible sandwich I made my mom and myself for the beach. The inspiration came from a nearly identical sandwich I had at Whole Foods, and even though I try to avoid shopping there whenever possible, sometimes their lunch is very convenient and occasionally worth the price.

The sandwich I bought was in a baguette which was the first sign of greatness. In the sandwich was brie, apple slices, and thick cold cuts of turkey. Sounds simple, which it is, but it has all the texture needs and flavor combos: soft and crunchy, savory and sweet. Easy to make and easier to pack for the beach. No fuss, no mess. There was leftover grilled chicken in the fridge, so we used that. Here it is:

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BAT (Brie Apple Turkey) Sandwich

Makes 2


One baguette

About one wedge of brie cheese

1 granny smith apple

4 slices smoked turkey or whichever white meat you have around

Dijon Mustard


Cut the tips off of the baguette (save for Nutella scoopers later). Cut in half vertically and horizontally, making two sandwich shells. Coat the bottom slices with dijon mustard and the top slices with mayonnaise. Cut thick slices of brie, about 1/8 inch thick, and lay onto the bottom halves of bread. Next, cut the apple into slices slightly thinner than the brie, and lay one layer above the brie. Lastly, add two slices of turkey to each sandwich, then close it up. Pack in plastic wrap and refrigerate until ready for the beach.

Of course, feel free to adjust the proportions to your liking, my own seem to be a good average. If you’re wary of apples with cheese, thinner slices will be a good gateway into a whole new world.

Enjoy the beach! The water is perfect rn.


Galettes are Goood

Don’t be daunted by the beautiful galette – oh, you’re not? Great news. They’re quite easy (easier than pie, in fact) and fun to put together. I’ve been wanting to try one for a while now, and I finally got to with my mom when I went home last weekend. No recipe here, just procedure. You most likely have a preferred pie crust recipe in your arsenal. If not, you could easily find one.
The filling comes first. You can make sweet galettes OR savory. This is me, though, so I went with my preferred stone fruit: nectarines. So juicy and sweet. I cut three medium nectarines and placed the slices in a bowl. Sprinkled some sugar and flour. Here’s where you can add spices or herbs of your choice, but I kept it simple.

My mom made this crust. No white flour? No problem. Whole wheat is hearty and now your galette is even more healthy than it was before, which is fairly healthy if you do it right (in my opinion of course)…

Now comes the fun part. Lay out the dough onto a baking sheet. It doesn’t have to be a perfect circle, but the rounder the better. Dump your filling in the center, and adjust according to your preference of galette thickness and width. I eyeballed the nectarines and it worked out pretty well. Reasonable height (an inch?) with just enough crust left for folding in. Don’t get too bogged down by how it looks while folding. Some galettes are fully covered, and others are barely covered at all. The pastry won’t be moving much in the oven, so don’t go crazy with coverage of you don’t want to.

Throw in the oven at 425° for 35-40 minutes. If the crust is soggy at first, it will solidify up after it has cooled.

Baking without a solid recipe or strict plan is exhilarating. We should all try it more often. Happy improving!