---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pan Bagnat (Sandwiches, Monaco Style)
 Categories: Low-cal
      Yield: 4 Servings
 
      4    Round rolls
      1 ts Olive oil
      1 md Onion; minced
      1    Green pepper; thinly sliced
      1    Tomato; sliced
      1    Egg; hard boiled
      2    Anchovies;
           - rinsed & chopped *
           - (optional)
      2 sm Black olives;
           - rinsed, pitted, chopped
      1 tb Vinegar
 
  * Anne's note:

  The nutritional analysis omit the anchovies; they would
  substantinally increase the sodium in the recipe.
  
  "Pan Bagnat is the name for this stuffed sandwich in Monaco and in
  France (where the name is hyphenated). The fillings can vary. For
  example, Bordeaux-born Celine Beteta Wong, who works in the office
  of the Consulate in New York, says she also fills her Pan Bagnat
  with tuna. It can be a complete meal--great for a picnic or bag
  lunch. This recipe is from the late Princess Grace of Monaco, who
  graciously shared it with me many years ago."
  
  Slice the roll in half horizontally. Remove part of the bread to
  allow space for the filling.

  Divide all the filling evenly among the 4 rolls. Begin by drizzling
  the bottom of the rolls with a little oil. Drop some onion, bell
  pepper, tomato, egg, anchovy (if you are using it), and olives into
  each roll bottom. The filling amounts are personal choices.

  Season to your taste with viengar. Cover the roll with the top
  half. Serve cold.
  
  Exchanges: 1-1/2 Starch/bread, 1/2 Fat

  Per serving: 141 Cal, 21 g carbs, 227 mg potassium, 5 g protein,
  194 mg sodium, 5 g fat, 68 mg cholesterol, 2 g fiber
  
  Recipe by Vilma Liacouras Chantiles

  Recipe FROM: Diabetic Cooking From Around The World

  Posted by: Anne MacLellan
 
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