Ingredients

1 large baguette (about 1 pound)
4 medium tomatoes, peeled and chopped
4 scallions white part and 1 inch green, finely chopped
1 green bell pepper (about 6 oz.), seeded and chopped
1 Tbsp. drained capers (optional)
2 Tbsp. finely chopped, fresh flat leaf parsley
1 Tbsp. chopped fresh mint, or 1 tsp. crushed dried mint
1 tsp. fresh thyme leaves, or 1/4 tsp. crushed dried thyme
1 tsp. Dijon mustard
1 Tbsp. olive oil
1 clove garlic, minced
freshly ground pepper, to taste
1 lemon, juice of

Cooking Instructions

Cut the baguette in half lengthwise and scoop out part of the bread to create a shell. Break the insides into small pieces. Combine with tomatoes, scallions, green pepper, and capers. In a small bowl, whisk together parsley, mint, thyme, pepper, lemon juice, mustard, olive oil, and garlic. Pour over vegetable mixture; toss. Spoon the mixture into bottom half of bread, packing down firmly. Top with other bread half. Press bread halves together; wrap tightly in plastic wrap or aluminum foil. Chill for several hours or overnight. To serve, slice into equal portions for a sandwich or into equal portions for hors d’oeuvres.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)