ETHNIC DAY--French--Provencal Salad in a Sandwich

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* Exported from MasterCook *

 

Provencal Salad-In-A-Sandwich (Pan Bagnat)

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches Vegan

Salads & Dressings

 

Amount Measure Ingredient -- Preparation Method

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Pan Bagnat:

3 cups Boston lettuce -- torn into pieces

1/3 cup slivered red onion

1/4 cup small whole Nicoise -- or slivered olives

1 stalk celery -- thinly sliced

1 small green pepper -- seeded and slivered

4 large round or rectangular French rolls -- split

1/2 can Worthington " Frichik " -- drained and mashed

1 tomato -- thinly sliced

Nicoise Dressing:

2 tablespoons red wine vinegar

1 small clove garlic -- minced or pressed

1/4 teaspoon salt

1/8 teaspoon dried herbes de Provence

1/3 cup olive oil

 

Lightly mix lettuce, onion, olives, celery, pepper, and dressing.

To prepare Nicoise Dressing: Combine vinegar, garlic, salt, and herbes de

Provence in a small bowl. Using a whisk or fork, gradually beat in oil, mixing

until well combined.

To serve, place about a fourth of the lettuce mixture on bottom half of

each roll. Cover each with a fourth of the " Frichik " and tomato slices. Add tops

of rolls.

 

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NOTES : Salad Yield: 4 servings. Dressing Yield: 6 tablespoons.

Nutr. Assoc. : 0 0 4712 4282 0 0 3327 0 0 0 0 0 0 2153 0