Veg Cooking for Everyone -- Pan Bagnat

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* Exported from MasterCook *

 

Pan Bagnat

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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4 large rolls (sourdough or any good hard roll) -- (about 6 oz

each)

extra virgin olive oil

1 clove garlic

1 cup finely diced celery heart

2 ripe tomatoes -- seeded & chopped

5 white mushrooms -- chopped

6 marinated artichoke hearts -- chopped

1/2 cup pitted Nicoise olives

2 tablespoons capers -- rinsed

1/2 cup cubed ricotta salata, Gruyere, or goat

cheese -- (optional)

1 tablespoon chopped parsley, marjoram, or tarragon

salt & freshly milled pepper

red wine vinegar

 

Slice the rolls crosswise a third of the way down from the top. Pull out some

of the bread, leaving a solid bottom. Brush the insides with oil and rub with

the garlic, then mince the clove and put it in a bowl with the vegetables,

olives, capers, cheese, and herb. Toss with oil to coat and season with salt &

pepper. Add vinegar to taste. Fill the bottoms, add the tops, and wrap

tightly. Let stand 1 hour more.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 50 Calories; 2g Fat (39.8% calories from

fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 173mg

Sodium. Exchanges: 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Made in a study roll, this Provence-inspired sandwich should be moist

with olive oil and the good juices from the vegetables.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0