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Ingredients
| French bread: 8 oz |
| pears (cubed): 3/4 cup |
| cucumbers (sliced): 1/4 cup |
| onions - red: 2 onions |
| mozzarella cheese, nonfat: 2 oz |
| mint leaves (whole): 1 tsp |
| red wine vinegar: 1 tsp |
| olive oil: 1 tsp |
| salt: 1/4 tsp |
| fresh basil (chopped): 1 cup |
Gazpacho sandwich to go
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
2 serving(s)
Tags
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.