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Traveler Sandwiches with Sun-Dried Tomatoes

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Submitted by dijongunn

YIELD

2 servings

PREP

15 min

COOK

?

READY

15 min

Ingredients

Filling
½ 118
CUP ML TOMATOES
oil-package, drain (oil reserved), sliced
½ 118
CUP ML BLACK OLIVES
pit and chop *
½ 118
CUP ML PIMENTOS
drain, 4 ounces jar
2 3E+1
TABLESPOONS ML CAPERS
partially mashed
¾ 0.8
BUNCH BUNCH WATERCRESS
chopped, retain 1/4 *
2 57.8
OUNCES ML/G ANCHOVY FILLETS
minced
Dressing
¼ 59
CUP ML VEGETABLE OIL
from tomatoes
1 1
EACH EACH LEMON
juice only
¼ 0.3
BUNCH BUNCH WATERCRESS
minced *
3 45
TABLESPOONS ML PARSLEY LEAVES
minced
1 1

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 326 84% from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 1276mg 53%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 19g
Vitamin A 41% Vitamin C 106%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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