Healthy Vegetarian Pan Bagnat
- Yield: 1 sandwich
-
- Nutritional Analysis
- Per Serving
- Calories
- 300
- Total Fat
- 15 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 20 milligrams
- Sodium
- 790 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 6 grams
- Protein
- 9 grams
- Sugar
- 6 grams
- Total: 3 hr 20 min (includes chilling time)
- Active: 20 min
Ingredients
1 whole grain hard-bottomed roll, sliced in half lengthwise (about 5 ounces)
2 tablespoons whipped cream cheese
6 pitted black olives, such as Nicoise, halved
5 marinated artichoke heart quarters, drained plus 1 tablespoon of the marinade
4 thin slices plum tomato (from 1 tomato)
1 marinated roasted bell pepper, drained and patted dry
3 to 4 fresh basil leaves or 1 tablespoon torn fresh herbs
1 cup mixed thinly sliced vegetables, such as carrots, celery, cucumbers, fennel, peppers, zucchini
Kosher salt and freshly ground pepper
Directions
- Pull some of the soft middle from both halves of the roll out to make a well. Spread the cream cheese on the bottom of the roll. Top with the olives, artichoke hearts, tomato, roasted pepper, basil leaves, followed by the mixed sliced vegetables. Drizzle the artichoke marinade over the vegetables. Season with a pinch of salt and several cracks of black pepper. Sandwich with the top half of the roll and wrap tightly in plastic wrap and refrigerate for at least 3 hours up to overnight (this allows the flavors to meld).