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Packed Lunch : Autumn Baguette

November 4, 2013

Packed Lunch: Autumn Baguette with roast pumpkin, apple, roast beef and goats cheese

Buying lunch everyday adds up very quickly so its not something I have ever done and now I have converted my other half to taking a packed lunch too. I used to be super stingy when it came to packed lunch… a salad sandwich or ham and cheese, but eventually you get bored of that and wish for those mouth watering sandwiches sitting in the deli window. So now I have set a challenge for myself to get creative with packed lunches. Plus if you add up the cost of this sandwich it still comes in much cheaper that buying one at the deli. The ingredients I used came to $12.75 (which makes me cringe) but break that down to $2.55 a sandwich and its a happy day!
Do you take a packed lunch? Whats your favourite?

Packed Lunch: Autumn Baguette with roast pumpkin, apple, roast beef and goats cheese
Packed Lunch: Autumn Baguette with roast pumpkin, apple, roast beef and goats cheese

Autumn Baguette
Serves 5
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Prep Time
8 min
Cook Time
50 min
Total Time
1 hr
Prep Time
8 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1/2 acorn squash (or pumpkin of your choice)
  2. olive oil
  3. salt & pepper
  4. Italian dried herb mix
  5. 1 red onion, sliced
  6. 2 tbsp butter
  7. 1 tbsp balsamic vinegar
  8. 1 tbsp honey
  9. 1 1/2 tsp dijon mustard
  10. 1 large baguette cut into desired sandwich sizes
  11. cream cheese or butter
  12. 6 slices deli roast beef
  13. goats cheese (I used one with herbs in it)
  14. 1 apple, very thinly sliced
  15. baby greens
For the pumpkin
  1. Preheat the oven to 400f/200c.
  2. Slice the pumpkin, you want it a little thicker than you would like the slices to be on your sandwich as it shrinks whilst cooking. Cut of the skin.
  3. Line a baking sheet with parchment paper and arrange sliced pumpkin on it. Drizzle with olive oil then sprinkle with salt, pepper and herbs. Bake for 45minutes or until soft.
For the onion
  1. While the pumpkin is baking caramelise the onion. To do this melt the butter in a frying pan the add the onion. Sweat the onion over low head for about 7 minutes or until the onion is soft.
  2. Once the onion is soft add the balsamic, honey and mustard. Stir to combine and then continue cooking until the onion caramelises, about another 7 minutes.
Assemble
  1. Start with a thin layer for cream cheese or butter, next a layer of pumpkin, caramelised onion and then the meat. Crumble some goats cheese over the meat and then a thin layer of apple slices. Finish off with baby greens.
Notes
  1. You can prepare the onion and pumpkin ahead of time and store in the fridge to use when you are ready to make a sandwich.
Design Every Day http://www.designeverydayblog.com/
Packed Lunch: Autumn Baguette with roast pumpkin, apple, roast beef and goats cheese

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