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Toast the leftover torn bread from the baguette for breadcrumbs (which you can freeze), or add to soup for a slightly thicker soup.

Robin Bashinsky
Recipe by Cooking Light August 2014

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place peas, mint, 2 tablespoons water, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt in the bowl of a food processor; process until smooth.

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  • Hollow out bottom and top halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Cut bread halves in half crosswise. Spread pea mixture evenly over cut sides of bread; top evenly with prosciutto, onion, and tomatoes. Sprinkle with remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, and goat cheese.

Nutrition Facts

244 calories; fat 10g; saturated fat 4.1g; mono fat 3.6g; poly fat 0.8g; protein 13g; carbohydrates 26g; fiber 4g; cholesterol 19mg; iron 2mg; sodium 760mg; calcium 80mg.
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