Pan Bagnat

Name: Pan Bagnat Recipe
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 8-oz loaf French Italian of Sourdough bread halved length-wise; 2 very ripe tomatoes chopped; 1/3 cup shredded part-skim mozzarella chesse; 1/4 cup finely chopped flat-leaf parsley; 2 scallions thinly sliced; 2 tablespoons white wine vinegar; 2 teaspoons extra virgin olive oil; Freshly ground pepper to taste.

Minutes to Prepare: 15

Number of Servings: 4

Ingredients

1 8-oz loaf French, Italian of Sourdough bread, halved length-wise2 very ripe tomatoes, chopped1/3 cup shredded part-skim mozzarella chesse1/4 cup finely chopped flat-leaf parsley2 scallions, thinly sliced2 tablespoons white wine vinegar2 teaspoons extra virgin olive oilFreshly ground pepper, to taste.

Directions

Makes 4 servings

Pull out the soft insides of the bread and tear into pea-sized pieces. Transfer to a medium bowl; stir in tomatoes, cheese, parsley, scallions, vinegar, oil and pepper

Fill the bread loaf with the tomato mixture; close the bread and wrap tightly in plastic wrap. Refrigerate overnight.

Just before serving, cut into 4 pieces.

Number of Servings: 4

Recipe submitted by SparkPeople user CRSHEPHERD.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving