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Recipe of the Week: Mediterranean Salad-Stuffed Bread

Posted Jul 08 2008 8:00am

Hello! I am getting to be so lazy about cooking and posting that this should probably be retitled Recipe of the Month. But for a blog, that wouldn’t do, so I’ll aspire to be better. I can assure you I have not been a slacker, it’s just that my attention these days is more focused toward my studio and artwork. I have even been trying to delegate the making of dinner to my sons, each one taking one weekday. That plan is in its infancy so I’m waiting to see if it works out.

It has been sticky and warm, not entirely pleasant, so a good plan for dinner is often something salad-y or sandwich-y; here’s one that combines both. It goes well with cold soups and/or bean salads.

Mediterranean Salad-Stuffed Bread

4 generous or 8 smaller servings

Inspired by the European pan bagnat, this hefty, sandwich is an offbeat way to eat an array of seasonal salad ingredients.

  • 2 long Italian breads, preferably whole grain
  • 3 firm, ripe, plum (Roma) tomatoes, finely diced
  • 6 large dark green lettuce leaves, torn
  • 1 medium red or green bell pepper, cut into very thin, short short strips
  • 1/4 cup chopped black olives (preferably cured)
  • 1/4 cup extra virgin olive oil
  • Juice of 1/2 to 1 lemon, to taste
  • 1/4 cup minced fresh parsley, optional
  • 1/4 cup sun dried tomatoes (oil-cured or not, as you prefer), thinly sliced, optional

Cut each bread in half crosswise, then cut each section in half lengthwise. Pull out some of the bread from the center of each, leaving a shell of about 1/2 inch all around. Reserve the pulled out bread for another use, such as fresh bread crumbs.

Combine the remaining ingredients in a mixing bowl and toss together. Mound some of the salad into each bottom section of the bread shells, then cover with the top section. Gently press together, then wrap each of the four sections snugly in plastic wrap and let stand for an hour or so, giving some of the tasty juices a chance to soak into the bread.

To serve 8, cut each bread section in half crosswise, otherwise serve the 4 sections as they are.

Per 8 servings:

Calories: 197 Total fat: 9 g Protein: 4 g Fiber: 2.3 g Carbohydrates: 25 g Cholesterol: 0 g Sodium: 285 mg

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