Coastal Cheddar Mariner’s Baguette

  • Level: easy

    • A South West spin on an Italian-American classic, this grilled baguette is packed with paprika-spiced beef meatballs, garden vegetables, and molten Barber’s Coastal Cheddar — all finished on the barbecue for the ultimate smoky bite.


    Prepared using:

    Coastal Rugged Mature Cheddar Coastal Rugged Mature Cheddar
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    Shopping list

    • 200g Coastal cheddar, sliced
    • 1 large baguette
    • 500g beef mince
    • 1/2 yellow courgette, diced
    • 1 small red onion, roughly chopped
    • 1 tsp fresh red chilli, finely diced
    • 1 x 400g tin chopped tomatoes
    • Sea salt & black pepper
    • Plain flour (for dusting)
    • Olive oil
    • 1 garlic clove, minced
    • 1 tsp fennel seeds
    • 1 tbsp chopped fresh basil
    • 1 tbsp chopped fresh oregano
    • 1 tsp smoked paprika
    • 1 tsp dried oregano
    • 1 tbsp chopped fresh sage

    1. Step 1

      In a bowl, mix the beef mince with paprika, oregano, salt, and pepper. Form into meatballs and lightly dust with flour.

    2. Step 2

      Heat a splash of olive oil in a pan and fry the meatballs until browned all over. Remove and finish on the grill.

    3. Step 3

      In the same pan, sauté courgette, red onion, chilli, garlic, and fennel seeds for 5–6 minutes. Add chopped tomatoes and return the meatballs to the pan. Simmer for 10–15 minutes until rich and bubbling. Stir in the chopped basil, oregano, and sage for a fresh herby finish.

    4. Step 4

      Slice open the baguette and toast or grill and spoon in the meatball marinara mix. Layer over sliced Barber’s Coastal Cheddar.

    5. Step 5

      Wrap the filled baguette in baking paper and foil. Place on the barbecue or grill for 5–10 minutes, until the cheese melts and the crust is crisp and golden.

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