Provencal Salad-In-A-Sandwich (Pan Bagnat)
From: Karen C. Greenlee

Recipe By: Cole Publishing Group Recipe Collection;
Serving Size: 4 Pan Bagnat:

• 3 cups Boston lettuce -- torn into pieces
• 1/3 cup slivered red onion
• 1/4 cup small whole Nicoise -- or slivered olives
• 1 stalk celery -- thinly sliced
• 1 small green pepper -- seeded and slivered
• 4 large round or rectangular French rolls -- split
• 1/2 can Worthington "Frichik" -- drained and mashed
• 1 tomato -- thinly sliced

• 2 tablespoons red wine vinegar
• 1 small clove garlic -- minced or pressed
• 1/4 teaspoon salt
• 1/8 teaspoon dried herbes de Provence
• 1/3 cup olive oil

To prepare Nicoise Dressing:
Combine vinegar, garlic, salt, and herbes de Provence in a small bowl.
Using a whisk or fork, gradually beat in oil, mixing until well combined.

To serve, place about a fourth of the lettuce mixture on bottom half of each roll.
Cover each with a fourth of the "Frichik" and tomato slices.
Add tops of rolls.

NOTES :
Salad Yield: 4 servings.
Dressing Yield: 6 tablespoons.