Wednesday, September 17, 2008

WW Pan Bagnat

When I am faithfully doing Weight Watchers I make this recipe at least once a week. I usually pair this with Weight Watcher Black Bean soup (Next Wednesday's Post). This meal always fills me up - and it is only 8 points for the entire meal! I made this the other day and my girls wanted it in their lunch. They came home and said it was one of their favorite sandwiches. It helps that I purchased the tomatoes from the farmers market and they were out of this world!

Makes 4 servings.
2 very ripe tomatoes, peeled (I never peel them)
One 8 oz loaf day-old French or Italian bread, halved lengthwise
1/3 cup shredded part-skim mozzarella cheese
1/4 cup finely chopped flat - leaf parsley (I think basil would be an amazing substitution)
2 scallions, thinly sliced
2 Tablespoons white-wine vinegar
2 teaspoons extra virgin olive oil
Freshly ground pepper, to taste

1. Halve each tomato horizontally; with a spoon, scoop out and discard the seeds and pulp. Dice the tomato shells.
2. Pull out the soft insides of the bread and tear into pea-size pieces. Transfer to a medium bowl; stir in the tomatoes, cheese, parsley, scallions, vinegar, oil and pepper.
3. Fill the bread loaf with the tomato mixture; close the bread and wrap tightly in plastic wrap. Refrigerate overnight; just before serving cut into 4 sandwiches.

Per serving: 222 Calories, 6g Total fat, 6 mg Cholesterol, 404 mg Sodium, 34g Total Carbs, 3g Fiber, 8 g Protein, 122 mg Calcium.

4 Points per serving.

1 comment:

[eatingclub] vancouver || js said...

Hmmm. . .this does look amazing. I wouldn't mind having this for lunch any day too.