Pan Bagnat (Sandwiches, Monaco Style)
Yield
4 servingsPrep
20 minCook
?Ready
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
bread, dinner rolls
|
*
|
| 1 | teaspoon |
olive oil
|
|
| 1 | medium |
onions
minced |
|
| 1 | each |
green bell peppers
thinly sliced |
|
| 1 | each |
tomatoes
sliced |
|
| 1 | each |
eggs
hard boiled |
|
| 2 | each |
anchovy fillets
rinsed, chopped, optional |
*
|
| 2 | small |
black olives
rinsed, pitted, chopped |
|
| 1 | tablespoon |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
bread, dinner rolls
|
*
|
| 5 | ml |
olive oil
|
|
| 1 | medium |
onions
minced |
|
| 1 | each |
green bell peppers
thinly sliced |
|
| 1 | each |
tomatoes
sliced |
|
| 1 | each |
eggs
hard boiled |
|
| 2 | each |
anchovy fillets
rinsed, chopped, optional |
*
|
| 2 | small |
black olives
rinsed, pitted, chopped |
|
| 15 | ml |
vinegar
|
|
Directions
Slice the roll in half horizontially.
Remove part of the bread to allow space for the filling.
Divide all the filling evenly among the 4 rolls.
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).
Season to your taste with viengar.
Cover the roll with the top half.
Serve cold.
