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Mediterranean Stuffed Bread |
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| Course : |
Sandwiches |
| From: |
HungryMonster.com |
| Serves: |
4 - 6 |
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Ingredients:
| 1 |
large |
baguette -- about 1 pound |
| 4 |
medium |
tomatoe -- peeled and chopped |
| 4 |
medium |
scallions white part and 1 inch green -- finely |
| 1 |
medium |
pepper green bell -- about 6 ounces, |
| 1 |
tablespoon |
drained capers -- optional |
| 2 |
tablespoons |
finely chopped fresh flat-leaf parsley |
| 1 |
tablespoon |
chopped fresh mint -- or |
| 1 |
teaspoon |
crushed dried mint |
| 1 |
teaspoon |
fresh thyme leaves -- or |
| 1/4 |
teaspoon |
crushed dried thyme |
| 1 |
teaspoon |
Dijon mustard |
| 1 |
tablespoon |
olive oil |
| 1 |
clove |
garlic |
| 1/4 |
teaspoon |
freshly ground pepper -- to taste |
| 2 |
tablespoons |
Lemon juice |
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Preparation:
Cut the baguette in half lengthwise and scoop out part of the bread to create a shell. Break the insides into small pieces. Combine with tomatoes, scallions, green pepper, and capers.
In a small bowl, whisk together parsley, mint, thyme, pepper, lemon juice, mustard, olive oil, and garlic. Pour over vegetable mixture; toss. Spoon the mixture into bottom half of bread, packing down firmly. Top with other bread half. Press bread halves t ogether and wrap tightly in plastic wrap or aluminum foil. Chill for several hours or overnight. To serve, slice into 6 equal portions for a sandwich or into 12 equal portions for an hors d'oeuvre.
(Makes 6 to 12 serving |
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Nutritional Information:
calories, 266 protein, 9 g carbohydrate, 46 g fat, 6 g (calories from fat, 20 %) dietary fiber, 1 g cholesterol, 0 mg sodium, 641 mg potassium, 329 mg |
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