pan bagnat with basil vinaigrette

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* Exported from MasterCook *

 

Pan Bagnat with Basil Vinaigrette

 

Recipe By :Deborah Madison and Edward Espe Brown

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches {Posted}

 

Amount Measure Ingredient -- Preparation Method

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PAN BAGNAT:

1 large ripe tomato

- or 2 medium ripe tomatoes

1 cucumber -- peeled, seeded, diced

3 each inner stalks of celery -- diced (several)

4 scallions -- white parts plus a few greens, minced

4 marinated artichoke hearts -- quartered, roughly chopped

(4 to 6)

1 large red bell pepper -- grilled, peeled, diced

15 Nicoise olives -- pitted, chopped (15 to 20)

3 tablespoons pine nuts -- pan roasted until lightly browned

4 6 ounce hard rolls

4 ounces fresh or smoked mozzarella cheese -- sliced

BASIL VINAIGRETTE:

1 cup basil leaves (loosely packed) -- roughly chopped

2 cloves garlic -- roughly chopped

6 tablespoons virgin olive oil

2 tablespoons Parmesan or Romano cheese -- freshly grated

1 tablespoon red wine vinegar

Salt

Pepper

 

1. Prepare the vinaigrette and set it aside. Puree the basil and garlic in a

blender with the olive oil. Scrape it into a bowl, stir in the cheese, and then

add the vinegar, salt and freshly ground black pepper to taste.

 

2. Cut the cores out of the tomatoes, slice them in half horizontally, and

gently squeeze out the seeds and juice. Chop them coarsely into pieces about 1/2

inch square.

 

3. Combine the tomatoes with the other vegetables and the pine nuts, and dress

with the vinaigrette. Taste and adjust the seasonings.

 

4. Slice off the top third of each roll. Pull out the soft bread inside, and

save it for bread crumbs. Take care to leave the bottom of the roll intact.

Layer the vegetables and the cheese into the hollowed rolls and replace the

tops. Press down the sandwich; then wrap it and set it aside. The sandwich can

be served right away, but after an hour or so the roll will have soaked up the

flavorful dressing and the various tastes will have merged and developed.

 

Source:

" The Greens Cookbook 1987 "

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Per Serving (excluding unknown items): 898 Calories; 42g Fat (41.9% calories

from fat); 28g Protein; 103g Carbohydrate; 9g Dietary Fiber; 27mg Cholesterol;

1353mg Sodium. Exchanges: 6 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 7

1/2 Fat; 0 Other Carbohydrates.

 

Serving Ideas : 1 SANDWICH (898 Calories; 42g Fat (41.9% calories from fat); 28g

Protein; 103g Carbohydrate; 9g Dietary Fiber)

 

NOTES : A pan bagnat -- a hard roll hollowed out and filled -- has limitless

possibilities. This version has vegetables, fresh or smoked mozzarella cheese,

pickled artichokes, and a basil vinaigrette. It makes a sturdy sandwich to take

on a picnic or to work. As it sits, the flavors merge, and the bread soaks up

the dressing.

 

Nutr. Assoc. : 0 0 0 0 26085 0 0 0 4282 0 0 922 0 3332 0 0 1034 0 0 0