Perfect for summertime picnics, this take-along sandwich features all the vegetables that make up gazpacho, but packed into a baguette.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Nutrition Facts

237 calories; 8 g total fat; 3 g saturated fat; 16 mg cholesterol; 691 mg sodium. 29 g carbohydrates; 3 g fiber; 12 g protein; 175 RE vitamin a; 25 mg vitamin c; 242 mg calcium; 3 mg iron;