BYO Beach Baguette
SERVES
2
PREP TIME
10 mins
COOK TIME
15 mins
INGREDIENTS
- 1 baguette, cut in half crossways (or 2 bread sticks)
- 4 Chesdale Cheddar Slices
- A couple of handfuls of fresh rocket
Chimichurri Sauce
- 1/4 cup extra-virgin olive oil
- 2 tablespoons DYC white wine vinegar
- 1 garlic clove, crushed
- 1 green chilli, finely minced
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon smoked paprika
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh oregano
Calories
869
Carbs
39g
Sugar
3g
Protein
38g
Fat
64g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Split the two halves of the baguette lengthways as you would for a filled roll. Butter them generously.
- Cook the Angel Bay Gourmet Beef Burger Patties according to the packet instructions. Allow them to cool slightly and cut each pattie in half.
- For the Chimichurri Sauce: In a small bowl, whisk together the olive oil, vinegar, garlic, chilli, salt, and smoked paprika. Stir in the parsley and oregano. If you want you can pulse all the ingredients briefly in a blender until they are chopped but not completely smooth. Season to taste.
- Pack everything into containers, get your beach bag ready, and head to the sand! Once there, assemble your Beach Baguettes, top them off with a good slather of Chimichurri Sauce, and enjoy
