Pan Bagnat (Soaked Bread)

A sandwich recipe. How droll.

Is that what you are thinking? I hope not because while this is technically a sandwich, I suppose, it tastes like a lot more than that. And involves a little more time and effort. But it is WELL worth it. You will want to prepare it the night before you plan to eat it. Then the next day you can just come home from work, throw together a salad to have with it and voila! A delicious summery meal!

Pan Bagnat
Serves 4, 3 points each.
2 large tomatoes, peeled, "spit" removed and chopped
1/4 cup chopped parsley
1/3 cup shredded fat free mozarella
2 scallions, thinly sliced
1 8 oz baguette (day old)
2 tbsp balsamic vinegar
1 tsp olive oil

First things first here is an insanely easy tip for peeling a tomato.

Cut an X on the bottom.



Place into a couple of inches of boiling water.



Wait for the skin to split (about 20 seconds).



Remove with a slotted spoon and run under cold water. The skin comes right off!



Cut the baguette lengthwise and scoop out all the bread *tearing it into small pieces) leaving mostly crust.

Combine all of the ingredients and mix with the pieces of bread.



Now stuff back into the "shell" of the baguette,




and wrap tightly with plastic wrap.



Referidgerate for 24 hours so the flavors blend and the bread softens a bit.

Then unwrap, slice into 4 pieces, and serve.



I served mine with a salad of Romaine, Carrots, Cucumbers, Scallions, Fat Free Feta and a little vinaigrette (for a total of 2 more points). So tasty!!



For a party - you could even use an entire long baguette, double the recipe for the filling and then slice it into small , appetizer size portions secured with a toothpick!

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