Baguette Boats with Chicken, Celery, and Quail Egg

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Due to the longitudinal cut, this baguette sandwich unexpectedly resembles Adjarian khachapuri, and it's loaded with something akin to the American Waldorf salad, featuring the same key ingredients: cooked chicken breast, celery stalks, and a creamy dressing. In any other context, such an oxymoron might raise questions, but the light-hearted genre of appetizers allows for even stranger pairings; the main thing is that this sandwich comes together in minutes, is juicy, and is easy to hold without fear that half the filling will slip onto your lap. Cooked chicken can be swapped for canned tuna, and you can add ham or even bologna to the filling—just go with what you have in your fridge.

Ingredients

French Baguette - 3 pieces
Carrot - 1.8 oz
Celery salt - 3.5 oz
Onion - 3.5 oz
Poultry - 14.1 oz
Kefir - 3 fl oz
Chicken Egg - 1 piece
Quail Egg - 3 pieces
Safflower Oil - 2 spoons
Pizza Mozzarella Cheese - 3.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Dice the onion and celery into small cubes, and grate the carrot. Start by sautéing the onion in sunflower oil; once it begins to turn golden, add the grated carrot and cook until soft. Finally, add the celery and sauté until it is golden brown.

Step 2

Add the diced chicken to the skillet and sauté for 5–7 minutes. At the end, season with salt and pepper, stir, remove from heat, and let cool slightly.

Step 3

Combine the vegetables and chicken with grated or finely chopped mozzarella cheese for pizza.

Step 4

Cut the baguettes lengthwise and scoop out the insides to create boat-shaped shells.

Step 5

Fill the baguettes with the prepared filling.

Step 6

Mix the kefir with the chicken egg, season with salt and pepper, and pour it into the filled boats.

Step 7

Place the baguettes cut side up in a greased baking dish. Brush each baguette with oil using a pastry brush, and carefully crack a quail egg into each cut, ensuring the yolk remains intact. Bake in a preheated oven at 356°F for 15–20 minutes.