Panbalie (a juicy shrimp sandwich that
can be made ahead)
Posted by: Shaz Wed, 21 Apr 2004, at 5:20 a.m.
1 pound cooked tiny shrimp
2 red onions -- coarsely chopped
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon minced fresh oregano
salt and freshly ground pepper -- to taste
6 day-old French rolls (6-inch)
3 ripe tomatoes -- thinly sliced
1. In a small bowl combine shrimp, onions, 2 tablespoons of the olive oil, lemon
juice, oregano, and salt and pepper.
2. Slice rolls in half lengthwise. Moisten each half with a little of the
remaining olive oil. Arrange tomato slices on the bottom half. Spread shrimp
mixture over tomato slices and add top half of roll. Wrap each sandwich tightly
in foil. At serving time, slice each sandwich in half or thirds.
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Per Serving (excluding unknown items): 148 Calories; 6g Fat (35.7% calories from
fat); 10g Protein; 14g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 204mg
Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
NOTES : A juicy shrimp sandwich from the French Mediterranean, panbalie tastes
better when the filling has had time to blend and soak into the bread. On game
day, pack the sandwiches into your basket first and weight them down with the
rest of the tailgate goodies. They'll be all the better for it! The shrimp
mixture may be made a day ahead and stored in the refrigerator.