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 Fat.

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.