START TO FINISH: 30 minutes MAKES 4 sandwiches
1 10-ounce loaf baguette-style French bread
1⁄2 cup yellow or red pear-shape tomatoes, cherry tomatoes, and/or grape tomatoes, quartered
1⁄4 cup coarsely chopped cucumber
1⁄4 cup thin red, yellow, or green sweet pepper strips
1 ounce fresh mozzarella cheese, cubed
2 tablespoons chopped green onion (1)
2 tablespoons snipped fresh basil
1 tablespoon red wine vinegar or cider vinegar
1 teaspoon olive oil
1⁄8 teaspoon ground black pepper
3⁄4 cup mixed spring salad greens
1 Cut bread crosswise into 4 portions. Cut a thin horizontal slice from the top of each portion. Using a knife, carefully remove bread from the bottom of each portion, leaving a 1⁄4 -inch shell. (Reserve center bread pieces for another use.)
2 In a small bowl combine tomatoes, cucumber, sweet pepper, cheese, green onion, basil, vinegar, oil, and black pepper.
3 Line bottoms of bread portions with salad greens. Spoon tomato mixture onto greens; replace tops of bread portions. If desired, wrap each sandwich in plastic wrap and chill for up to 2 hours before serving.
PER SANDWICH: 244 cal., 4 g total fat (2 g sat. fat), 5 mg chol., 489 mg sodium, 42 g carb., 2 g fiber, 10 g pro.
