Pan bagnat (sandwiches~ monaco style)
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Pan bagnat (sandwiches~ monaco style)
Last updated 6/12/2012 12:47:33 AM. Recipe ID 8328. Report a problem with this recipe.
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      Title: Pan bagnat (sandwiches~ monaco style)
 Categories: Low-cal
      Yield: 4 Servings
      4 ea Round rolls
      1 ts Olive oil
      1 md Onion; minced
      1 ea Green pepper; thinly sliced
      1 ea Tomato; sliced
      1 ea Egg; hard boiled egg
      2 ea Anchovies:* rinsed & chopped
      2 sm Black olives; rinsed, pitted
           -& chopped
      1 tb Vinegar
  *Anne's note: The nutritional analysis omit the anchovies; they would
  substantinally increase the sodium in the recipe
  "Pan Bagnat is the name for this stuffed sandwich in Monaco and in
  France (where the name is hyphenated). The fillings can vary. For
  example, Bordeaux-born Celine Beteta Wong, who works in the office of
  the Consulate in New York, says she also fills her Pan Bagnat with
  tuna. It can be a complete meal - great for a picnic or bag lunch.
  This recipe is from the late Princess Grace of Monaco, who graciously
  shared it with me many years ago."
  1. Slice the roll in half horizontially. Remove part of the bread to
  allow space for the filling. 2. Divide all the filling evenly among
  the 4 rools. Begin by drizzling the bottom of the rolls with a little
  oil. Drop some onion, bell pepper, tomato, egg, anchovy (if you are
  using it) and olives into each roll bottom (the filling maounts are
  personal choices). 3. Season to your taste with viengar. Cover the
  roll with the top half. Serve cold.
  Nutrients for 1 Pan Bagnat without anchovies CAlories: 141 Exchanges:
    1 1/2    starch/bread, 1/2 fat
      g                    mg carbohydrate: 21 potassium:227 protein: 5
  sodium: 194 fat: 5 cholesterol: 68 fiber: 2
  SERVES:6 SOURCE: _Diabetic Cooking From Around The World_ by Vilma
  Liacouras Chantiles (ADA Diabetic exchanges) posted 

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Recipe ID 8328 (Apr 03, 2005)

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