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

Source: Midwest Living

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Recipe Summary

prep:
20 mins
chill:
4 hrs
total:
4 hrs 20 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 8g; cholesterol 16mg; saturated fat 3g; carbohydrates 29g; insoluble fiber 3g; protein 12g; vitamin a 175.1RE; vitamin c 24.8mg; sodium 691mg; calcium 242.3mg; iron 2.5mg.
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