Pan bagnat (sandwiches~ monaco style)

Yield: 4 Servings

Ingredients:

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 -optional
2 sm Black olives; rinsed pitted -& chopped
1 tb Vinegar

Instructions:

*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 by: Anne MacLellan