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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the baguette in half, then rub the cut surfaces with the garlic; discard the clove. | 2. Brush 1-1 1/2 tablespoons of olive oil over each half of bread, lay the tomato slices on top of one half and season well. | 3. Lay the sliced peppers on the tomatoes making sure there is a good even coverage; drizzle the remaining oil over the top. | 4. Finish off by layering over the slices of cheese, olives and basil leaves; sandwich the loaf together firmly and wrap it in cling film for at least an hour. | 5. Serve cut diagonally in thick slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
french baguette	1	long		-	-	-	-
garlic clove	1	halved		-	-	-	-
extra virgin olive oil	4 -6	tablespoons		-	-	-	-
tomato	3 -4		ripe sliced	0.0	0.0	0.0	0.0
green pepper	1		sliced	14.8	3.4336	0.6364	0.1258
gruyere cheese	2	ounces	sliced	234.171	0.2041	16.9023	18.3368
black olive			stoned sliced	-	-	-	-
basil leaf	6			-	-	-	-
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.