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Barbecued Hasselback Brioche Sub
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Barbecued Hasselback Brioche Sub

Prep: 30 min Serves: 3 to 4

A hearty classic with a lightly sweet spin

Our Barbecued Hasselback Brioche Sub made with St Pierre Brioche Sub Rolls combines Parisian elegance with the hearty taste of bacon and cheese for a BBQ crowd-pleaser.


  • 1 St Pierre Brioche Sub Roll
  • 2 handfuls grated cheese
  • 1 tbsp chopped fresh parsley
  • Black pepper
  • 4 rashers streaky bacon, chopped
  • 1 clove garlic, finely chopped


  1. Grate the cheese into a bowl, add the parsley and some black pepper and stir
  2. Cut the baguette diagonally along the slashes then stuff some cheese into each cut
  3. Fry the bacon in a small pan until crispy, adding the garlic for the final 30 seconds to 1 minute. Sprinkle the bacon on top of the cheese
  4. Place the stuffed baguette on a large piece of foil and wrap loosely up the sides but so the top is still slightly open
  5. Place on the bbq and heat until cheese is melting
  6. Sprinkle over a little extra chopped parsley

Bon appétit!

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