Picnic-Perfect Italian Subs With Homemade Baguettes

Homemade French baguettes will take your sandwiches to the next level. (Asya Nurullina/Shutterstock)

Picnic-Perfect Italian Subs With Homemade Baguettes

This recipe for homemade French baguettes was adapted from The Food Network. I added more flour and honey, to make them just a touch sweeter. This is a great yeast bread to make when you don’t have a lot of time.

Makes 2 (14-inch) subs

For the Homemade Baguettes

• 2 packets (1 1/2 tablespoons) of active dry yeast
• 1/2 cup warm water
• 3 tablespoons honey
• 4 cups all-purpose flour
• 2 teaspoons salt
• 3 to 4 ice cubes

To Assemble the Subs

• 4 tablespoons mayonnaise
• 4 tablespoons spicy brown mustard
• 12 slices provolone cheese
• 12 pieces Genoa salami
• 12 pieces capicola
• 12 pieces mortadella
• 2 cups lettuce
• 2 large tomatoes, sliced
• 1 cup thinly sliced onion
• Sweet peppers, optional 
• Salt and pepper to taste

To Make the Homemade Baguettes

Combine the yeast and warm water in a small bowl and let sit until the mixture is foamy, about 5 minutes. 

In the bowl of a stand mixer fitted with the kneading attachment, combine the honey, flour, and salt. Slowly add the water/yeast mixture to the bowl, and mix until the dough comes together in a sticky ball, about 5 minutes. The dough should be elastic to the touch.

Form the dough into a ball and transfer to a lightly greased bowl. Cover with a tea towel and allow to rest for about 30 minutes, or until doubled in size.

On a floured surface, divide the dough into two equal parts to make two baguettes. Roll each part into a flat rectangle, about 10 inches long by 5 inches wide, and orient it so the long edges are on the top and bottom. Then fold the top third down toward the middle and the bottom third over the top, pressing the dough together to seal the seam. Continue to fold, seal, and stretch the rectangle until it is about 14 inches long and 2 inches wide. Place the baguette seam side-down on a baking sheet. Repeat with the remaining dough.

Cover the dough with a tea towel and allow it to rest until it has doubled in size again, about 30 more minutes. Score the tops with a knife. 

Preheat the oven to 450 degrees F, with one rack in the middle and one rack on the bottom. 

Place a second baking tray or oven-proof dish on the bottom rack of the oven. Slide the baking sheet with the baguettes onto the top rack while putting the ice cubes into the dish on the bottom rack, and quickly close the oven door. This creates steam in the oven, which helps give the baguettes a crispy exterior.

Bake until golden brown, about 15 minutes.

To Assemble the Subs

Cut each baguette in half lengthwise. Spread mayonnaise onto the bottom half and mustard onto the top half. Layer on the cheese, meats, and toppings. Sprinkle salt and pepper on to taste.