Healthy Pan Bagnat Grilled Cheese (last day for the giveaway)

January 31, 2013

HealthyPanBagnatGrilledCheese

This sandwich, with origins from Nice, France brings back fond memories.  A few years ago, I had the good fortune of being able to go to Paris with my girlfriend Jo, who was attending a conference there.

I would explore the city on my own during the day, and then Jo and I would meet up at night for dinner.

On my second day there, I was still a little nervous attempting to speak French, so when waiter came to take my order, I asked for Salade Nicoise, partly because I happen to like Salade Nicoise, but honestly, it was also because (a) I knew what it was, even with a French menu, and (b) I could say Salade Nicoise in French, and be understood, even with my terrible accent.

When the salad came to the table, like many things I tasted in Paris that week, it was the best Salade Nicoise I had ever tasted.

This recipe for Healthy Pan Bagnat Grilled Cheese – a Salade Nicoise in sandwich form – takes me right back to that Paris bistro patio on that hot July day.

This, recipe from 150 Best Grilled Cheese Sandwiches is from the Light and Healthy chapter.  In this section, there are light, yet satisfying sandwiches such as Grilled Veggie and Goat Cheese Wraps, Broccoli Cheese Pitas, Open-faced spinach and havarti (I just had this one yesterday, as a matter of fact), and Tabbouleh Quinoa Feta Melts.

 

FINALGrilledCheeseCover

 

THIS GIVEAWAY IS NOW CLOSED.  CONGRATULATIONS SHELLY!

This week, I am hosting a giveaway for a copy of this book.

For bonus entries, you can go back and answer questions on the last two posts this week, including the review of 150 Best Grilled Cheese Sandwiches and the dessert recipe for Brie and Raspberry Panini with Hazelnut Spread.

Today’s question:  What is your favourite healthy grilled sandwich?  Panini?  Quesadilla?  Wrap?

  1. Open to residents of Canada and the U.S. only
  2. This draw closes on Friday, February 1st, 2013 at 6:00 p.m. EST.
  3. To enter, answer the question above in the comments section, using a valid email address as this is how the winner will be contacted.
  4. Bonus entry:  ’Like’ One Cook Two Kitchens on Facebook and simply say that you did, right here as a separate comment.  You’ve already done that before?  Just say that you already do.  Each comment counts as an entry in this draw.
  5. The winning name will be drawn randomly using Random.org.
  6. The winner must respond within 24 hours of being contacted.  If no response is received, the next name drawn will be contacted.

 

Healthy Pan Bagnat Grilled Cheese

Yield: Serves 4

Pan bagnat is a name for a sandwich originating from Nice, France, that consists of ingredients in a Salade Niçoise. This is a twist without the hard-boiled eggs.

Excerpted from 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Ingredients

  • • Panini grill or large skillet
  • • Preheat panini grill to medium, if using
  • 2 tbsp sherry vinegar (see Tip, left) 30 mL
  • 2 tsp freshly squeezed lemon juice 10 mL
  • 7 tsp olive oil, divided 35 mL
  • 1?4 tsp freshly ground black pepper 1 mL
  • 2 cans (each 7 oz/210 g) solid 2
  • white tuna, packed in water,
  • drained
  • 1 tbsp finely chopped red onion 15 mL
  • 1 tbsp chopped fresh basil 15 mL
  • 8 slices sprouted or whole-grain 8
  • bread (1?2-inch/1 cm thick slices)
  • 4 Roma (plum) tomatoes, thinly 4
  • sliced
  • 1 cup baby spinach leaves 250 mL
  • 4 oz shaved Parmesan cheese 125 g

Instructions

  1. 1. In small bowl, whisk together vinegar, lemon juice, 1 tsp (5 mL) of the olive oil and pepper.
  2. 2. In a medium bowl, combine tuna, red onion and basil. Stir in sherry mixture, mixing well.
  3. 3. Brush one side of each bread slice with remaining oil. Place on a work surface, oiled side down. Top 4 bread slices equally with tuna mixture, tomato, spinach and cheese. Cover with remaining bread slices, oiled side up, and press together gently.
  4. 4. Place sandwiches on a preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.

Notes

Tip: If you don’t have sherry vinegar, you can substitute red wine or white wine vinegar.

http://www.onecooktwokitchens.com/healthy-pan-bagnat-grilled-cheese/

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{ 5 comments… read them below or add one }

Shelly January 31, 2013 at 9:17 am

My favorite healthy panini is a mushroom, peppers, pesto, and goat cheese one! Okay, maybe not as healthy as others, but it has veggies!

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Shelly January 31, 2013 at 9:21 am

I “like” you on Facebook!

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Gwendolyn January 31, 2013 at 10:28 am

My very favouriteS ARE Panini and Quesadilla!!!!! Lunch made this way are so DELICIOUS AND HEALTHY! What kind is so wide from total vegetarian to ultra deluxe CHEESE, SEVERAL DIFFERENT KINDS!!!! MMMMMMMMM :O)

Reply

Meryl February 1, 2013 at 7:01 pm

I like chicken quesadillas.

Reply

Louis February 1, 2013 at 7:02 pm

My favorite is grilled cheese with extra sharp cheddar and tomatoes on pumpernickel.

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