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Toasted Pan Bagnat with Tomatoes, Mozzarella, and Arugula
THE BOJON GOURMET18Ingredients
4Hours
690Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup basil leaves (packed)
- 1/4 cup parsley leaves (packed)
- 1 clove garlic (large)
- 2 Tbsp. red wine vinegar
- 2 tsp. mustard (stone-ground or dijon)
- 1/4 tsp. fine sea salt
- 1/4 tsp. freshly ground black pepper
- 1/2 cup olive oil (good)
- 1 lb. herb (Acme’s, slab, or ciabatta)
- 12 oz. fresh mozzarella (drained, sliced a scant 1/4″ thick)
- 2 yellow tomatoes (large, sliced a scant 1/4″ thick)
- 2 tomatoes (large red, sliced a scant 1/4″ thick)
- 1 avocados (ripe, halved, pitted, removed from the skin with a spoon, sliced a scant 1/4″ thick)
- 1/4 red onion (a small, thinly sliced)
- 1 bunch arugula (wild, about 2 cups, washed and dried, woody stems removed)
- olive oil
- salt
- pepper
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NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories690Calories from Fat540 |
| % DAILY VALUE |
| Total Fat60g92% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium940mg39% |
| Potassium1160mg33% |
| Protein26g |
| Calories from Fat540 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber9g36% |
| Sugars4g |
| Vitamin A160% |
| Vitamin C90% |
| Calcium70% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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