Prep time:  20 mins Cook time:  20 mins Total time:  40 mins
Serves: 4 SERVINGS

2-9″ French baquettes
1 cup green beans, trimmed
½ c roasted red pepper, sliced (can by packed in vinegar or make your own in oven)
1 medium eggplant, sliced into disks
1 Tbsp low sodium black olives (~5)
3 eggs, hard boiled and sliced

(can also use store bought tapenade)
1 Tbsp calamata olives (~ 5)
1 Tbsp black olives, low sodium
1 Tbsp green olives, low sodium if available

¼ c Olive Oil
1 Tbsp Fresh Parsley, coarsely chopped
1 Tbsp Fresh Basil
1½ tsp Shallots, coarsely chopped
½ tsp Sugar
½ tsp Dijon Mustard (opt.)


Potassium: 415 mgs (We would consider this a medium potassium food, but appropriate as a main dish.)
Phosphorus: 188 mgs

*Our sodium goal per meal is 500-600mg sodium, so having one of these hearty sandwiches fits within these guidelines.

Nutrition Information

Serving size: ½ of 9″ sandwich Calories: 490 Carbohydrates: 60 gms Sodium: 550 mgs* Fiber: 7 gms Protein: 16 gms

View the full recipe here.