This clever twist on the sandwich can be made with your kids thanks to our special recipe from our lovely blogger Anneliese Giggins. Make it in advance and cut the clever, filled slices to share with your little ones – they won’t even notice they’re eating veggies!
- 1 skinny baguette
- 250g cream cheese
- Half a cucumber, diced
- Half a red pepper, diced
- 5 cherry tomatoes, quartered
- 100g sweetcorn
- 2 spring onions (optional)
Slice the baguette across its middle. Use one half of the baguette to show your child how to pull out the soft bread from the centre. Now your little one can do the same with the other half. In the end you should be left with just the hollowed out crusty shells. The unwanted bread could be made into breadcrumbs. Alternatively, if you are greedy like me, you can scoff it as you work!
Now it is time to make the easy peasy filling. Weigh the cream cheese into a mixing bowl and ask your child to give it a good mix with a wooden spoon to make it nice and smooth.
While they are busy, slice up the cucumber, red pepper, cherry tomatoes and spring onion (if you are using).
Once everything is sliced up into small pieces, your little one can add the colourful ingredients to the cream cheese and mix to combine.
Grab the baguette shells and a spoon and let your child stuff each piece of baguette with the mixture. Make sure they pack it in firmly as this will make it so much easier and neater to slice later on.
When the baguettes are full to the brim, wrap them in cling film and place in the fridge for 2 to 3 hours. Yes, I know this is a long time, but if you start making them after breakfast they will easily be ready at lunchtime!!
At lunchtime you will simply have to unwrap the baguettes and slice. See, I told you how easy peasy this is to make!
Top tip for making Stuffed baguette sandwich
Read all Anneliese's helpful cooking with kids tips in her Mummy's little helpers blog