Veg Sandwiches--Vegetarian Pan Bagnat

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* Exported from MasterCook *

 

Vegetarian Pan Bagnat

 

Recipe By :Vegetarian Sandwiches, Paulette Mitchell

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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VINAIGRETTE:

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 clove garlic -- minced

1/2 teaspoon Dijon mustard

1/2 teaspoon sugar

salt & freshly ground pepper to taste

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1 6-inch round country bread roll (such as French boule) -- sliced

horizontally

FILLING:

1/2 cup canned Fava beans -- drained & rinsed

1/2 cucumber -- peeled & cut into 1/8 " thick slices

1/2 green bell pepper -- seeded, deveined & cut into 1/4 "

wide strips

1/4 cup small black olives -- (preferably nicoise) pitted &

halved

1 2 oz can pimientos -- drained & cut into thin strips

4 red onion slices -- (thin)

2 hard-cooked eggs -- cut into 1/4 " slices

freshly ground pepper to taste

1 tomato -- cut into 1/4 " slices

6 large basil leaves -- torn

 

TO MAKE THE VINAIGRETTE: Whisk all the ingredients together in a small bowl.

Taste and adjust the seasonings.

 

Remove some of the soft bread from the inside of the roll. Brush the cut

surfaces with the vinaigrette.

 

TO MAKE THE FILLING: Combine the beans, cucumber, bell pepper, olives, and

pimientos in a medium bowl. Toss with the remaining ingredients.

 

Spoon the bean mixture into the bottom bread shell. Top with the onion and egg

slices; sprinkle with pepper. Add the tomato slices and basil leaves. Top with

the other bread shell, press gently, and wrap tightly with several layers of

plastic wrap. Refrigerate for at least 1 hour.

 

If possible, let the sandwich stand at room temperature for half an hour before

serving (or wrap in plastic and refrigerate for up to 4 hours). Use a serrated

knife to slice the roll in half to make 2 sandwiches.

 

VARIATIONS: Add or substitute other typical Provencal ingredients such as

artichoke hearts, celery hearts, roasted red peppers, mushrooms, capers, and

greens.

Spread the bread with fresh white goat cheese or add crumbled feta or thin

slices of mozzarella cheese.

 

S(ISBN):

" 0-8118-2501-9 "

Copyright:

" 2000 "

 

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Per serving: 817 Calories (kcal); 23g Total Fat; (24% calories from fat); 22g

Protein; 132g Carbohydrate; 0mg Cholesterol; 1557mg Sodium

Food Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 26000 0 0 0 0 900160 0 0 0 0 0 0