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Gazpacho Sandwich to Go

Gazpacho Sandwich to Go

recipe ingredients
1/2 of an 8-oz. loaf baguette-style French bread
3/4 cup yellow pear or cherry tomatoes, quartered
1/4 cup coarsely chopped cucumber
2 thin slices of a red onion, separated into rings
2 oz. fresh mozzarella, cubed
1 Tbsp. snipped fresh mint
1 Tbsp. red wine vinegar
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. white pepper
1/2 cup fresh basil leaves

recipe directions
Slice the half baguette vertically through the center. (You should have two 2-oz. 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. 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.

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Serves: 2 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
237 8 3 12 3 691 29 5
  • Nimeta

    Superb! Maybe it’s common sense, but it didn’t occur to me at first to let the sandwiches warm to room temperature after they’ve chilled for several hours. Serve it with some hard-boiled eggs (without the yolk!) for an even more traditional presentation!