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Made with baguette bread and three cheeses; provides carbohydrates, protein, and fat.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Three-cheese baguette (120 g) has 402 calories. That works out to 335 calories per 100 g. It contains 50.4 g of carbs, 16.8 g of protein, 13.2 g of fat and 2.8 g of fiber. Its 24 µg of Selenium covers 44% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 120 g
402
KCAL / 120G
Carbs
50.4g
· 18% DV
Protein
16.8g
· 34% DV
Fat
13.2g
· 17% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 17% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 402 kcal | |
| Total fat | 13.2 g | 17% |
| Saturated fat | 6.24 g | 31% |
| Trans fat | 0.3 g | |
| Sodium | 744 mg | 32% |
| Total carbohydrate | 50.4 g | 18% |
| Fiber | 2.8 g | 10% |
| Protein | 16.8 g | 34% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 402 kcal |
| 1 slice (thin) | 35 g | 117 kcal |
| 1 slice (thick) | 55 g | 184 kcal |
| 1 piece (small) | 70 g | 234 kcal |
| 100 g | 100 g | 335 kcal |
| 1 piece (medium) | 100 g | 335 kcal |
| 1 piece (large) | 150 g | 503 kcal |
| 1 serving (large) | 180 g | 603 kcal |
Calculated from 335 calories per 100 g.
The cheeses in a three-cheese baguette vary by recipe; a common approach combines a good-melting cheese, a sharper cheese, and a creamy or mild one. Cheddar, mozzarella, and a small amount of blue cheese are possible choices, not a fixed traditional blend.
To make a three-cheese baguette, split the baguette lengthwise and layer in three grated or crumbled cheeses. Bake until the cheese melts and the bread is crisp at the edges. Mixing the cheeses before filling helps distribute their different flavors evenly.
A three-cheese baguette is usually best served hot, when the cheeses are melted and the bread is crisp. It can be eaten cold, too, but chilling firms the cheese and softens the bread; warming it in an oven restores a better texture.
Keep a three-cheese baguette from getting soggy by filling it shortly before baking rather than letting it sit assembled. Avoid overfilling it, and bake it open-faced so steam can escape and the bread can crisp instead of trapping moisture.
Reheat a three-cheese baguette in an oven until the center is hot and the cheese has melted again. An oven or toaster oven keeps the crust crisper than a microwave, which can make the baguette chewy or soft.
Yes, you can freeze a three-cheese baguette after it has cooled completely. Wrap individual portions tightly, then reheat from thawed in an oven for a crisper crust. Freezing can soften the bread somewhat, so it is best eaten soon after reheating.
Mozzarella and mild cheddar melt well in a three-cheese baguette and create a smooth, stretchy filling. Pair them with a smaller amount of a stronger cheese for flavor; using only dry, aged cheeses can leave the filling less creamy.
A green salad, tomato soup, or pickles go well with a three-cheese baguette. Their freshness or acidity balances the rich cheese filling. For a simple lunch, serve it with salad rather than adding another heavy side.
Keep a three-cheese baguette covered in the refrigerator and eat it within a few days. Do not leave the cheese-filled bread at room temperature for an extended period; reheat leftovers thoroughly before serving.
Yes, you can prepare the components of a three-cheese baguette ahead, but assemble it shortly before baking to keep the bread from absorbing moisture. If already assembled, refrigerate it covered and bake it just before serving.
Vitamins
B12
0.96µg · 40% DV
B2
0.34mg · 26% DV
B1
0.29mg · 24% DV
Folate
90µg · 23% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
276mg · 39% DV
Sodium
744mg · 32% DV
Calcium
312mg · 31% DV
Potassium ⭐
180mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 402 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Three-cheese baguette brings together a long, crusty French-style loaf and three kinds of cheese. The cheese may be tucked inside or layered over the bread before it is heated; the varieties depend on the recipe, so the flavour can range from mild to tangy.
It is often served warm, when the crust turns crisp and the cheese softens, as a quick lunch, snack or casual sharing dish. In France it fits naturally into a bakery-style lunch; elsewhere, it works well as an easy meal with a green salad or soup. The bread supplies much of its carbohydrate, while the cheese adds protein and fat; a 100 g portion provides 14 g of protein. For a lighter plate, pair a smaller piece with fresh vegetables.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.24g
MONOUNSATURATED
3.84g
POLYUNSATURATED
1.68g
Omega 6:3 ratio 9.9:1
Above the ideal 4:1 (9.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.