Recipe Index

Ingredients

• 1 frozen ready-made garlic bread baguette
• 2¾oz cheddar, grated
• 1oz green pickled jalapeño slices
• 2 spring onions, finely chopped, to garnish
• 4 rashers smoked streaky bacon
• 1 frozen ready-made garlic bread baguette
• 1 heaped tbsp red onion marmalade
• 3½oz brie, sliced
• finely chopped chives, to garnish (optional)
• 1 frozen ready-made garlic bread baguette
• 1 tomato, thinly sliced
• 1¾oz tomato passata
• 6–8 slices Milano salami
• 2¾oz grated mozzarella cheese
• 1 tsp dried Italian herbs
• basil leaves (optional)
• olive oil (optional)

Method

1. For the jalapeño and cheddar version, set the first frozen garlic bread baguette on greaseproof paper in an air fryer at 350°F for 2 to 3 minutes to soften slightly, or give it 5 minutes on a lined tray in a 350°F oven.
2. Open the cuts in that loaf and stuff grated cheddar and one or two pickled jalapeño slices into each gap, then cook the loaf for 6 to 8 minutes more in the air fryer, or 10 to 12 minutes in the oven, and finish it with the finely chopped spring onions.
3. For the brie and bacon version, cook the smoked streaky bacon rashers in a foil-lined air fryer at 400°F for 6 minutes, turning them halfway, until crisp; chop the bacon into small pieces.
4. Soften the second garlic baguette in the same way as the first, spoon a little red onion marmalade into each cut, sprinkle in half the bacon bits, tuck a slice of brie into every gap, and top with the remaining bacon.
5. Cook the brie loaf for 8 to 10 minutes in the air fryer, or 10 to 12 minutes in the oven, until the cheese slumps and the bread crisps, then scatter finely chopped chives over it if you like.
6. For the pizza-style loaf, soften the third baguette the same way, spread passata between its cuts, and slide a slice of Milano salami, some grated mozzarella and a tomato slice into each opening.
7. Sprinkle the dried Italian herbs over the pizza loaf and cook it for 8 to 10 minutes in the air fryer, or 10 to 12 minutes in the oven, then serve it with basil leaves and a drizzle of olive oil if you like.

Prep: 30 min · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data