Gazpacho Sandwich to Go
From: Better Homes and GardensPerfect for summertime picnics, this take-along sandwich features all the vegetables that make up gazpacho, but packed into a baguette.
Servings: 2 servings
Prep: 20 mins
Total: 4 hrs 20 mins
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Ingredients
1/2 of an 8-ounce loaf baguette-style French bread
3/4 cup yellow pear, cherry, and/or grape tomatoes, quartered
1/4 cup coarsely chopped cucumber
2 thin slices of a red onion, separated into rings
2 ounces fresh mozzarella cheese, cubed
1 tablespoon snipped fresh mint
1 tablespoon red wine vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup basil leaves
Directions
1. Slice the half baguette vertically through the center. (You should have two 2-ounce mini baguettes). Cut a thin horizontal slice from the top of each portion. Use a knife to carefully remove bread from center of mini-baguettes, leaving 1/4-inch shells. Set aside. Reserve the center pieces of baguette for another use.
2. In a medium bowl combine quartered tomatoes, cucumber, onion, mozzarella, mint, vinegar, oil, salt, and pepper. Line bottoms of baguettes with basil leaves. Fill lined baguettes with tomato mixture. Replace tops. Wrap each sandwich in plastic wrap. Chill 4 to 6 hours or overnight. Makes 2 servings.
Make-Ahead Tip
Prepare sandwiches and wrap individually in plastic wrap. Chill for up to 12 hours.
Prepare sandwiches and wrap individually in plastic wrap. Chill for up to 12 hours.
Nutrition Facts
Calories 237, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 16 mg, Sodium 691 mg, Carbohydrate 29 g, Fiber 3 g, Protein 12 g. Daily Values: Vitamin A 17%, Vitamin C 42%, Calcium 24%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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