Traveler Sandwiches with Sun-Dried Tomatoes
Yield
2 servingsPrep
15 minCook
?Ready
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| ½ | cup |
tomatoes
oil-package, drain (oil reserved), sliced |
|
| ½ | cup |
black olives
pit and chop |
*
|
| ½ | cup |
pimentos
drain, 4 ounces jar |
|
| 2 | tablespoons |
capers
partially mashed |
|
| ¾ | bunch |
watercress
chopped, retain 1/4 |
*
|
| 2 | ounces |
anchovy fillets
minced |
|
| Dressing | |||
| ¼ | cup |
vegetable oil
from tomatoes |
|
| 1 | each |
lemon
juice only |
|
| ¼ | bunch |
watercress
minced |
*
|
| 3 | tablespoons |
parsley leaves
minced |
|
| 1 | each |
bread, french baguette
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 118 | ml |
tomatoes
oil-package, drain (oil reserved), sliced |
|
| 118 | ml |
black olives
pit and chop |
*
|
| 118 | ml |
pimentos
drain, 4 ounces jar |
|
| 3E+1 | ml |
capers
partially mashed |
|
| 0.8 | bunch |
watercress
chopped, retain 1/4 |
*
|
| 57.8 | ml/g |
anchovy fillets
minced |
|
| Dressing | |||
| 59 | ml |
vegetable oil
from tomatoes |
|
| 1 | each |
lemon
juice only |
|
| 0.3 | bunch |
watercress
minced |
*
|
| 45 | ml |
parsley leaves
minced |
|
| 1 | each |
bread, french baguette
|
*
|
Directions
Divide 1 baguette into four sections and slice in halves, horizontally.
Hollow out the centers slightly and mix bread crumbs into filling.
Spoon dressing evenly over bread halves.
Heap filling over halves.
Press halves together and wrap each portion tightly in aluminum foil.
Keeps for up to 6 hours without refrigeration.
