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Pan Bagnat (Sandwiches, Monaco Style)

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Submitted by sharona

YIELD

4 servings

PREP

20 min

COOK

?

READY

20 min

Ingredients

4 4
EACH EACH BREAD, DINNER ROLLS *
1 5
TEASPOON ML OLIVE OIL
1 1
MEDIUM MEDIUM ONIONS
minced
1 1
EACH EACH GREEN BELL PEPPERS
thinly sliced
1 1
EACH EACH TOMATOES
sliced
1 1
EACH EACH EGGS
hard boiled
2 2
EACH EACH ANCHOVY FILLETS
rinsed, chopped, optional *
2 2
SMALL SMALL BLACK OLIVES
rinsed, pitted, chopped
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 49 46% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 32mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 4g
Vitamin A 9% Vitamin C 50%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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