Pan Bagnat

By Tonya_Speed

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

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

Details

Servings 4
Adapted from savingdinner.com

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.