Pan Bagnat

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NUTRITION per serving: 219 Calories; 6g Fat; 8g Protein; 34g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 404mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. Points: 4

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  • 4

Ingredients

  • 2 medium ripe tomatoes
  • 1 (8-ounce) loaf day-old French or Italian bread, halved lengthwise
  • 1/3 cup shredded part-skim Mozzarella cheese
  • 1/4 cup chopped parsley
  • 2 scallions, thinly sliced
  • 2 tablespoons white wine vinegar
  • 2 teaspoons olive oil
  • Black pepper, to taste

Preparation

Step 1

Halve each tomato horizontally. With a spoon, scoop out and discard the seeds and pulp. Dice the tomato shells. Pull out the soft insides of the bread and tear into pea-sized pieces. Transfer to a large bowl; stir in diced tomatoes and remaining ingredients. Fill the bread loaf with the tomato mixture. Close the bread and wrap it tightly in plastic wrap; refrigerate overnight. Before serving, slice into 4 sandwiches.

SERVING SUGGESTION: A big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Use gluten free bread. Make sure vinegar is gluten free.

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