Pan Bagnat
- Minutes to Prepare:
- 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.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 213.4
- Total Fat: 5.7 g
- Cholesterol: 5.0 mg
- Sodium: 404.1 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 2.7 g
- Protein: 7.5 g
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