Pan Bagnat
Source of Recipe
Weight Watchers Cookbook
Recipe Introduction
Great bread makes all the difference in this simple delicious recipe from Southern France; its name (pro-nounced pan ban-yah) means soaked bread. Get the crustiest loaf you can find -- ideally, a long slim French baguette.
Makes 4 Servings
List of Ingredients
2 Very ripe tomatoes, peeled
One 8 oz loaf day-old french or italian bread,
halved and lengthwise
1/3 cup shredded part skim mozzerella
1/4 cup of fresh finely chopped parsley
2 scallions, thinly sliced
2 tbsp white-wine vinegar
Freshly ground pepper, to taste
Recipe
1. Halve each tomato horizonally; with a spoon.
Scoop out and discard the seeds and pulp. Dice
the tomatoe shells.
2. Pull out the soft inside of the bread and tear into
pea-size pieces. Transfer to a medium bowl; stir in
the tomatoes, cheese, parsly, scallions, vinegar,
oil and pepper
3. Fill the bread loaf with the tomato mixture; close the
bread and wrap tightly with siran wrap. Refrigerate
overnight; just before serving, cut into 4 sandwiches.
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