Recipe - Pan Bagnat (Sandwiches Monaco Style)

4 Round rolls
1 teaspoon Olive oil
1 md Onion; minced
1 Green pepper; thinly cut or sliced up
1 Tomato; cut or sliced up
1 Egg; hard boiled egg
2 Anchovies:* rinsed & chopped
optional
2 small Black olives; rinsed, pitted
& chopped
1 tablespoon 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,
Bordeauxborn 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, One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini