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A great vegetarian sandwich.

Great for a picnic as the flavors develop best after an hour or so.

Pan Bagnat

Artichoke hearts, roasted red peppers and olives make a great vegetarian sandwich.

Ingredients

1 cup basil leaves
2 cloves garlic
6 tablespoons olive oil
2 tablespoons Parmesan or Romano cheese
Salt and pepper
2 medium tomatoes
1 cucumber
4 stalks of celery, diced
4 scallions
6 marinated artichoke hearts
1 large red pepper, roasted
20 Nicoise olives
3 tablespoons pine nuts, toasted
4 French style hard rolls
4 ounces Mozzarella cheese

Instructions

1. Prepare the vinaigrette out of the basil leaves, garlic, olive oil, cheese and salt and pepper. Set it aside.
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 diced cucumbers, diced celery, scallions, artichoke hearts, roasted bell peppers and the pine nuts, and dress with the vinaigrette. Taste and adjust the seasonings.
4. Slice the top third off each roll. Pull out the soft bread from the inside of the bread and save it for bread crumbs. Take care to leave the bottom of the roll intact. Layer the vegetables and the fresh or smoked mozzarella cheese into the hollowed rolls and replace tops.
5. 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.