Pan Bagnat (Sandwiches, Monaco Style) from Healthy Diabetic Recipes

Pan Bagnat (Sandwiches, Monaco Style) Recipe

Recipe Ingredients:

4 Round rolls
2 Anchovies:* rinsed & chopped
1 tsp Olive oil
1 medium Onion, minced optional
2 small Black olives, rinsed, pitted
1 Green pepper, thinly sliced
1 Tomato, sliced
1 Egg, hard boiled egg & chopped
1 tbsp Vinegar

Recipe 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
PS>Submitted By THE SCOTS KITCHEN BBS: THE DOOR TO THE SOUTH On
12-30-92 (10:27) NUMBER: 3544 Submitted By SUSAN

Servings: 4

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

~ Charles Pierre Monselet

 

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