Open Faced Sandwich on Toasted Baguette with Goat Cheese Mustard Honey Spread Topped with Tomatoes and HB Egg

This is a great brunch or heavy appetizer item – Serve with Sauvignon Blanc or Rose’

This is a true layers of flavors dish so be sure to season each layer as you go. For a learning experience don’t season your first baguette half, sample and then proceed as instructed, you’ll get the idea. Keep the LOF concept in mind as you cook any recipe and be sure to taste and season as you add ingredients.

Open Faced Sandwich on Toasted Baguette with Goat Cheese Mustard Honey Spread Topped with Tomatoes and HB Egg

Servings: 25-32 slices depending on length of loaf(s)


  • 8 ounces / goat cheese at room temperature
  • 2 tablespoons / Dijon mustard
  • 1 tablespoon / honey
  • 1/2 teaspoons / crushed black pepper
  • 1/2 teaspoons / kosher salt
  • 1/4 cup / extra-virgin olive oil
  • 1 tablespoon / white wine vinegar
  • 2 tablespoons / fresh tarragon finely chopped
  • 1 loaf / French/Italian baguette bread loaf not too skinny
  • 2-3 medium size / ripe tomatoes sliced thin
  • 4 hard-boiled eggs peeled, thinly sliced or chopped medium
  • 2 handfuls / baby arugula/radish greens chopped


  1. Combine goat cheese, mustard, honey, black pepper, kosher salt and extra-virgin olive oil in a bowl large enough to be able to mix with a large wooden spoon. Blend ingredients until well combined add the vinegar and the tarragon and combine together. The blended cheese should have a full flavor but no one item should stand out, i.e. you really shouldn’t taste the honey, etc.
  2. Slice the loaf.
    Woody's Way: Depending on the length of the loaf, cut in half’s or thirds then split lengthwise. Brush on some EVOO and a bit of salt and pepper then grill lightly on a stove top griddle or in large non-stick frying pan.
  3. Spread goat cheese liberally over the toasted baguettes but not too thick, you may have some cheese left over.
  4. Place a layer of thinly slice tomatoes end to end then season with little olive oil, then touch of Kosher salt and pepper, it’s important to season each layer but just a touch as there is a cumulative effect. Add a layer of sliced or chopped egg the same way and then a touch of chopped greens and a bit more oil. Slice into servings of about 1 ¼ inches, I get eight servicing’s from a 10” half loaf.

Course: Main