foodFood & Drink

Meike Peters’ Mediterranean Baguette Recipe

by Kristina Gill

Through Instagram, I eat dream meals every day from all over the world. If it’s not the breakfast project by David Hagerman, or the latest behind the scenes shoot by Matt Armendariz or Gaby Dalkin, it’s something equally wonderful, like the beautifully colorful images of Meike Peters, the voice and photographer behind the blog Eat in My Kitchen. I was hooked by her spicy cumin guacamole and bacon sandwich and asked her to come up with something just as enticing. She presented me with a Whipped Chèvre, Grape and Fig Baguette with Bacon, Honey and Thyme, influenced by the flavors of the fading Mediterranean summer. The sandwich is here just in time for those September figs, which should be appearing in the markets any time now. —Kristina

Why Meike loves this sandwich: When I started Eat in My Kitchen, I decided to share a sandwich recipe once a week — my Sandwich Wednesdays. It became a loved tradition; sandwiches have something utterly satisfying about them and — at the same time — they’re ultra quick to prepare (most of the time). I like them lusciously filled, a bit messy, and I always try to put the main focus on no more than three flavors. Here, it’s the sour note of creamy whipped chèvre, the sweet depth of ripe figs and dark grapes combined with the crisp bacon’s saltiness. Refined with syrupy honey and fresh thyme, it all goes in between a baguette — it’s a late summer sandwich feast inspired by a picnic in the south of France!

Whipped Chèvre, Grape and Fig Baguette with Bacon, Honey and Thyme

Makes 2 large baguette sandwiches

For the whipped chèvre

–  4 1/2 ounces / 125g soft, mild chèvre, mashed with a fork
–  2 tablespoons heavy cream
–  1 tablespoon olive oil
–  1 to 2 teaspoons fresh thyme leaves, plus 1-2 teaspoons for the topping
–  1/2  to 1 teaspoon liquid honey, preferably thyme honey, plus 1-2 teaspoons for the topping
–  salt and pepper

Sandwich topping

–  4 slices bacon
–  3 ripe figs with soft skin (rinsed, not peeled), quartered
–  2 crusty baguette buns, cut in half
–  20 small, dark grapes (seedless), cut in half


1.  Whip the chèvre, cream and olive oil until creamy and season with thyme, honey, salt and pepper to taste.

2.  Heat a tiny splash of oil in a pan and cook the bacon until golden brown and crisp. Transfer the bacon to a plate, keep the pan on the heat and lay the figs in the hot fat. Roast the fruits for about 1 minute on medium-high heat, turn them after 30 seconds.

3.  Take the pan off the heat and brush the soft sides of the buns with the juices from the pan, spread the whipped chèvre generously on top. Push the grapes into the soft cheese and lay the warm bacon and figs on top.

4.  Sprinkle with fresh thyme and drizzle a little honey over the sandwich before you close it (or enjoy it open).

About Meike: Meike Peters is the blogger and photographer behind the food blog Eat in My Kitchen,  which she began in November 2013.  Meike lives in Berlin during the year with her Maltese-American partner, but they spend their summers in Malta, where her partner and his family are from. America, Berlin, and Malta influence the meals she prepares, using organic produce whenever possible. Meike’s first cookbook, also titled Eat in My Kitchen, will be published in the fall of 2016 in both German and English by Prestel/Verlagsgruppe Random House. You can find Meike on Facebook, Instagram, Twitter and Pinterest.

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