HEALTHY VEGETARIAN PAN BAGNAT
This fiber-packed vegetarian version of a classic French sandwich is great for travel and will save you from any airport food court. It's the perfect way to use up whatever fresh veggies you have on hand, plus its one of those things that gets better as it sits, so make it the night before an early flight.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 1 sandwich
Number Of Ingredients 9
Steps:
- Pull some of the soft middle from both halves of the roll out to make a well. Spread the cream cheese on the bottom of the roll. Top with the olives, artichoke hearts, tomato, roasted pepper, basil leaves, followed by the mixed sliced vegetables. Drizzle the artichoke marinade over the vegetables. Season with a pinch of salt and several cracks of black pepper. Sandwich with the top half of the roll and wrap tightly in plastic wrap and refrigerate for at least 3 hours up to overnight (this allows the flavors to meld).
Nutrition Facts : Calories 300, Fat 15 grams, SaturatedFat 4.5 grams, Cholesterol 20 milligrams, Sodium 790 milligrams, Carbohydrate 36 grams, Fiber 6 grams, Protein 9 grams, Sugar 6 grams
PAN BAGNAT
I love making this for a picnic tea. Pressing the sandwich allows the bread to become saturated with the flavours of the ingredients.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- slice the bread in half lengthwise, nearly all the way through.
- Carefully open the loaf and spread the garlic on one of the cut sides.
- Drizzle the olive oil on both sides.
- Layer the tomato, cucumber, onion and olives and any of the optional ingredients on one half of the bread.
- Sprinkle with salt and pepper to taste.
- Close the loaf and wrap in tightly in plastic wrap or aluminium foil.
- Weight the full length of the Pan Bagnat with a heavy book[or several] for 1-3 hours.
- Slice and serve.
Nutrition Facts : Calories 1068.2, Fat 30.1, SaturatedFat 8.7, Cholesterol 111.4, Sodium 2027.4, Carbohydrate 160.9, Fiber 12.2, Sugar 11.2, Protein 41.6
VEGETARIAN PAN BAGNAT
Make and share this Vegetarian Pan Bagnat recipe from Food.com.
Provided by loveleesmile
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large glass or stainless-steel bowl, combine the fennel, chickpeas, olives, capers, parsley, garlic, and tomato. Add the vinegar, oil, salt, and pepper and toss.
- Remove some of the soft center from each half roll, leaving a 1/2-inch shell. Mound the filling onto the bottom of each roll. Drizzle any remaining juices over the filling. Cover with the top of each roll.
- If you have time, wrap each roll tightly in aluminum foil and let sit for 15 minutes or up to 2 hours. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.
Nutrition Facts : Calories 460.9, Fat 24.9, SaturatedFat 3.4, Sodium 1332, Carbohydrate 51.2, Fiber 7, Sugar 2.3, Protein 10.1
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