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Gazpacho Sandwich Recipe
|Baguette||4 Ounce (French-Style Bread, 1/2 Of An 8 Ounce Loaf)|
|Cherry tomatoes||3⁄4 Cup (12 tbs) (And/Or Grape Tomatoes, Yellow Or Red)|
|Fresh mozzarella cheese||2 Ounce, cubed|
|Coarsely chopped cucumber||1⁄4 Cup (4 tbs)|
|Red onion slices||2 , separated into rings (Thin Slices)|
|Snipped mint||1 Tablespoon (Fresh)|
|Red wine vinegar||1 Tablespoon|
|Olive oil||1 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Fresh basil leaves||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 556 Calories from Fat 166
% Daily Value*
Total Fat 19 g28.8%
Saturated Fat 8.6 g43%
Trans Fat 0 g
Cholesterol 44.8 mg
Sodium 1540 mg64.2%
Total Carbohydrates 71 g23.6%
Dietary Fiber 3.5 g14%
Sugars 7.7 g
Protein 23 g46.8%
Vitamin A 54.2% Vitamin C 62.6%
Calcium 37.8% Iron 8.8%
*Based on a 2000 Calorie diet
Cut a thin horizontal slice from the top of each portion; set aside.
Using a paring knife, carefully remove bread from the center of each portion, leaving a 1/4 inch shell.
Reserve the center pieces of bread for another use.
Quarter the cherry tomatoes or halve the grape tomatoes.
In a medium bowl stir together the tomatoes, mozzarella cheese, cucumber, onion, mint, vinegar, oil, salt, and white pepper.
Line bottoms of bread shells with basil leaves.
Fill with tomato mixture.
Replace bread tops.
Wrap each sandwich in plastic wrap and chill for 4 to 24 hours.