Bacon Baguette

Last updated: 14th Aug 2026

This bacon baguette takes a simple café favourite and gives it a cold-weather twist with soft caramelised onion, Dijon mustard and melted mature cheddar. It is filling, quick to make and particularly good when served hot.

The combination works well for a self-catering ski lunch or an easy meal after a day on the slopes. Mature cheddar keeps the ingredients easy to find in UK supermarkets while still giving the baguette the rich melted-cheese character of Alpine food.

For the best texture, serve immediately while the baguette is crisp and the cheese is still melted. The onion can be cooked in advance and reheated when assembling the baguette.

Ingredients

Method

1. Heat a large frying pan over a medium heat. Add the bacon and cook for 5 to 7 minutes, turning occasionally, until browned and crisp at the edges. Transfer to a plate.
2. Reduce the heat to low-medium and add the butter and sliced onion to the same pan. Cook for 8 to 10 minutes, stirring regularly, until soft and golden.
3. Heat the grill to high. Split the baguette lengthways without cutting all the way through, then spread the Dijon mustard over the inside.
4. Fill the baguette with the bacon and caramelised onion, then scatter over the mature cheddar and season with black pepper.
5. Place the open baguette under the grill for 2 to 3 minutes until the cheese is melted and bubbling. Close the baguette, cut into two portions and serve immediately.