SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Gazpacho Sandwich to Go

Makes: 2 servings
Prep 20 mins Chill 4 hrs
Gazpacho Sandwich to Go
  • 1/2  (8-ounce loaf) baguette-style French bread
  • 3/4  cup  yellow pear, cherry, and/or grape tomatoes, quartered
  • 1/4  cup  coarsely chopped cucumber
  • 2  thin slices of a red onion, separated into rings
  • 2  ounces  fresh mozzarella cheese, cubed
  • 1  tablespoon  snipped fresh mint
  • 1  tablespoon  red wine vinegar
  • 1  teaspoon  olive oil
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  white pepper
  • 1/2  cup  basil leaves

1. Slice the half baguette vertically through the center. (You should have two 2-ounce mini baguettes). Cut a thin horizontal slice from the top of each portion. Use a knife to carefully remove bread from center of mini-baguettes, leaving 1/4-inch shells. Set aside. Reserve the center pieces of baguette for another use.

2. In a medium bowl combine quartered tomatoes, cucumber, onion, mozzarella, mint, vinegar, oil, salt, and pepper. Line bottoms of baguettes with basil leaves. Fill lined baguettes with tomato mixture. Replace tops. Wrap each sandwich in plastic wrap. Chill 4 to 6 hours or overnight. Makes 2 servings.

From the Test Kitchen
  • Prepare sandwiches and wrap individually in plastic wrap. Chill for up to 12 hours.
Nutrition Facts (Gazpacho Sandwich to Go)
  • Servings Per Recipe 2,
  • cal. (kcal) 237,
  • Fat, total (g) 8,
  • chol. (mg) 16,
  • sat. fat (g) 3,
  • carb. (g) 29,
  • fiber (g) 3,
  • pro. (g) 12,
  • vit. A (RE) 175,
  • vit. C (mg) 25,
  • sodium (mg) 691,
  • calcium (mg) 242,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe