Stuffed baguette with chicken and two types of cheese

Bake the chicken fillet by rubbing it with salt, dried garlic and paprika, then refrigerate and cut into small pieces with your hands.

If you have leftovers of finished poultry that you cannot find use for, then use them.

Now to the bread. You can fill even a whole loaf with the filling, even small buns, but we stopped at a baguette. First, carefully cut the top off the bread.

After removing the crumb, but not completely, leave a layer about a centimeter thick.

As for the main binder - sauce, here we use a simple but tasty mixture of sweet mustard, cream cheese, sauce barbecue, Worcestershire sauce, sriracha (can be substituted with any other spicy option), dried garlic and a portion of grated cheese.

RECIPES: Homemade cream cheese

Combine the chicken sauce. Yes, while the mixture does not look too appetizing, but be patient.

Fill the bread with the resulting mixture and pour the remaining cheese on top. Place the baking sheet with the baguette in the oven at 180 ° C and let sit for 15–20 minutes.

Towards the end of cooking, pay attention to whether the edges are starting to burn. Cover the baguette with foil if necessary.

Allow the dish to cool slightly before slicing and sprinkle with herbs.