Vegetarian BLT

Servings 2 portion
Cooking 30 minutes


Eggplant Bacon

  • 1 medium eggplant
  • 2 tablespoons of dark soy sauce
  • 1 1/2 tablespoon of maple syrup
  • 1 tablespoon of vegetable oil


The rest

  • 4 slices of Au Pain Doré Rustic Belgian bread
  • Vegan mayonnaise to taste
  • 1 large tomato
  • A few lettuce leaves
  • 1 black olive


  • Preheat the oven to 160C/320F.
  • Trim the ends off the eggplant, then cut into quarters lengthwise to make 4 long pieces.
  • Lay each quarter flat on the cutting board and cut into thin slices about 1/4 cm. Repeat until the eggplant is completely cut.
  • Place parchment paper on 2 baking sheets and place the eggplant slices on them.
  • Prepare the marinade by combining all the remaining ingredients in a bowl. Generously brush the eggplant slices on each side.
  • Put in the oven for 20-25 minutes. Check them after 10 minutes and turn them over.
  • Remove from the oven and let cool for a few minutes.

The sandwich is ready to be assembled!


French Club Sandwich

Servings 3 portions
Cooking 10 minutes


  • 1 Golden Baguette Au Pain Doré
  • 1 Tbsp Unsalted butter
  • 2 oz Garlic aioli
  • 3-4 strips Crispy bacon
  • 3 oz Roasted seasoned chicken breast, roughly pulled apart
  • 2-3 slices Brie cheese
  • Caramelized onions to taste
  • Rocket greens to garnish


Aioli sauce

  • ½ cup mayonnaise
  • 1 finely grated garlic clove
  • 1 tsp lemon juice
  • 1 pinch of salt and ground pepper

Try this recipe with any of our delicious Baguette!


To prepare the aioli sauce, whisk together all ingredients and chill for 1-2 hours before using.

Cut the Simply Baguette into 3 pieces.

Using one piece, cut the baguette in half. Butter and grill until lightly toasted.

Layer sandwich ingredients starting with the heel of the bread:

  • Garlic aioli
  • Bacon
  • Pulled roasted chicken
  • Sliced brie
  • Caramelized onions
  • Rocket greens

BBQ Pork Banh Mi Vietnamese Sandwich

Servings 3 portions
Cooking 25 minutes



  • 1 Au Pain Doré French Loaf
  • 1/4 cup soy sauce
  • 1/4 cup gochujang (or red chili paste)
  • 1 Tbsp gochugaru (Korean Red Chili Pepper Powder)
  • 1/4 cup mirin or vermouth
  • 3 Tbsp corn syrup
  • 1 Tbsp. granulated sugar
  • 1/4 cup fresh ginger peeled and grated
  • 3 green onions, sliced thinly
  • 2 Tbsp chopped fresh garlic
  • 2 Tbsp sesame oil
  • 1 Tbsp sesame seeds, toasted
  • 1 1/2 tsp ground black pepper
  • 2 pounds fresh pork belly, skin removed


Salad Ingredients

  • 2 cups daikon, peeled and julienned
  • 2 cups English cucumber, julienned
  • 2 cups carrots, peeled, julienned
  • 1 jalapeno pepper, thinly sliced
  • 1 tsp. granulated sugar
  • 1 tsp. salt
  • 2 Tbsp unseasoned rice vinegar
  • 2 cups fresh cilantro leaves
  • 1/3 cup mayonnaise

Try this recipe with any of our delicious Baguette!


Place pork belly in the freezer for 30 minutes to firm up. Slice into 1/8 inch thin, 3 – 4 inches long slices.

In a bowl, combine soy sauce, gochujang, gochugaru, wine, corn syrup, sugar, ginger, garlic, green onions, sesame oil, sesame seeds and black pepper. Add pork belly slices and rub marinade into meat. Cover and refrigerate for 1 hr or overnight.

Prepare the salad mix: place all salad ingredients but the cilantro leaves in a bowl and toss to combine. Set aside.

Bake sourdough baguettines in preheated 410 F oven for 6 minutes. Set aside to cool.

Increase oven temperature to 450 F. Place a piece of foil on a rimmed baking tray. Rub a thin layer of oil on the foil. Arrange pork slices on the tray. Bake for 15-20 minutes until the pork belly is slightly caramelized. Alternately, you can cook over an outside grill for 6-8 minutes per side.

Evenly spread the mayonnaise across the breads. Arrange the pork slices on the breads. Top with salad mixture and final the cilantro. Serve.



  • Choose lean pork tenderloin or chicken for a lower fat option.
  • Add fresh mint and basil leaves along with the cilantro.
  • Sprinkle with a little fish sauce for an umami boost.
  • Replace the meat with firm tofu for a vegetarian option.

Croque-OKA Croissant Sandwich

In collaboration with
Servings 4 portions
Cooking 25 minutes


  • 8 slices of Au Pain Dore Croissant Loaf
  • 1 recipe of bechamel sauce (see below)
  • 1 cup of grated OKA Classique Cheese
  • 12 slices of Black Forest Ham
  • 4 eggs
  • 4 Tbsp unsalted butter

Bechamel Sauce

  • 2 Tbsp of flour
  • 2 Tbsp of unsalted butter
  • 1 cup of milk
  • ¼ tsp of salt
  • Pinch of black pepper
  • ¼ cup of grated OKA Classique
  • Cheese


Bechamel Sauce

  • In a saucepan melt butter over medium heat, stir in the flour and cook for approximately 1 minute.
  • Slowly whisk in the milk. Bring to a boil while whisking constantly.
  • Add salt and pepper. Once the mixture has come to a boil, reduce the heat to medium and continue to cook until the sauce thickens, about 5-7 minutes.
  • Once the sauce has sufficiently thickened, remove from the heat, and add in ¼ cup of grated OKA cheese. Stir until completely melted. Set aside.

Sandwich Assembly

  • Heat a skillet on medium low. Butter 4 slices of the Au Pain Dore Croissant Loaf and add to skillet.
  • Spread a generous dollop of the OKA Bechamel sauce on each slice.
  • Top with 3 slices of ham on each.
  • Using half of the grated OKA cheese, top the ham.
  • Close the sandwiches with another slice of the Croissant Loaf and butter the tops.
  • Grill the sandwiches until golden brown on both sides.
  • Once all 4 sandwiches are perfectly golden brown, place them on a parchment lined baking sheet, spread another generous dollop of the OKA Bechamel on top, and top with the remaining grated OKA cheese.
  • Broil for 1-2 minutes or until the bubbly and golden. Set aside.
  • Wipe out the skillet used to grill the sandwiches, melt the remaining butter and fry eggs sunny side up.
  • Place one egg on top of each sandwich and serve immediately.

Grilled Cheese Croutons

In collaboration with
Servings 2-3 portions
Cooking 15 minutes


  • 4 slices of Au Pain Dore Croissant Loaf
  • 6 slices (3 per sandwich) of OKA Classique
  • Cheese sliced into approx. 1/4” thick slices
  • 4 Tbsp of unsalted butter


  • Using 2 tablespoons of the butter, butter one side of all 4 pieces of the Croissant Loaf.
  • Place 2 pieces of the buttered Croissant Loaf in a skillet that has been heated on medium. Layer 3 pieces of the OKA cheese on each slice of Croissant Loaf. Top with the remaining slices of Croissant Loaf, buttered side up.
  • Grill the sandwiches until they are golden and toasty, flip and repeat for the top side.
  • Once the sandwiches are perfectly golden and toasty, remove from the skillet, place on a wire cooling rack, and allow to cool.
  • Once cooled, use a serrated knife to cut each sandwich into 9 cubed pieces.
  • Melt the remaining butter in a skillet set on low. Place the grilled cheese cubes into the skillet, taking care to grill the cut side of the cubes.
  • Using tongs, turn the cubes to lightly grill all 4 sides of the cubes.
  • Serve immediately as an indulgent topping for soup or even salad. OKA grilled cheese croutons would pair perfectly with a roasted cauliflower soup or a creamy tomato bisque.

Roasted Tomato Open Faced Sandwich

In collaboration with
Servings 2 portions
Cooking 20 minutes


  • 2 slices of Au Pain Doré Croissant Loaf
  • 6 slices of OKA Classique Cheese, sliced a ¼” thick
  • 24 cherry tomatoes (red or multi-coloured)
  • 2 Tbsp of unsalted butter
  • Fresh basil
  • 1 Tbsp of olive oil
  • Salt and pepper


  • Pre-heat your oven to 350°F.
  • Place the cherry tomatoes in a bowl and toss with olive oil, salt, and pepper.
  • Then place them on a baking sheet that has been lined with parchment paper. Place the baking tray in the oven for approx. 25-30 minutes. The cherry tomatoes should have reduced in size and begun to caramelize.
  • While the tomatoes are roasting in the oven, spread some butter on both slices of croissant loaf, on both sides.
  • Place a skillet on medium heat and grill the slices of croissant loaf on both sides until golden and toasty all around. Once the bread has been grilled, place on a wire cooling rack until the tomatoes are finished roasting.
  • Once the tomatoes are done, place 3 slices of the OKA cheese on each piece of bread. Top with the roasted tomatoes. You can leave the skins on the tomatoes or remove them once out of the oven.
  • Place the topped slices of croissant loaf on a baking sheet lined with parchment paper and place into the oven to thoroughly melt the OKA cheese.
  • Top with the fresh basil and a few grains of coarse salt and pepper. Serve warm while the cheese is melty
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