MAKES 16 LACTO Foccacia bread may be found in Italian markets, specialty bread stores and many supermarkets. If it is not available, substitute a French bread baguette and cut the filled baguette crosswise into 1 1/4-inch slices. Preheat broiler. Quarter bell peppers lengthwise; discard stems and seeds. Flatten with palm of hand. Place skin side up on foil-lined baking sheet. Broil 3 to 4 inches from heat until skin is evenly blackened, 8 to 12 minutes. Wrap peppers in foil from pan; let stand 15 minutes. Meanwhile, in small bowl, mix oil, vinegar, garlic, salt and pepper. Peel off and discard skin from peppers. Cut into uniform pieces; arrange in shallow dish. Pour dressing over peppers. Cover; chill at least 2 hours or up to 24 hours. In small bowl, combine goat cheese and basil; mix well. Drain peppers; add marinade from peppers to cheese mixture; mix well. Using a long serrated knife, split bread in half horizontally. Spread cheese mixture over cut sides of bread. Arrange romaine lettuce and marinated peppers over bottom half of bread; close sandwich with top of bread. Cut into wedges to serve. PER WEDGE: 66 CAL.; 3G PROT.; 3G TOTAL FAT (1G SAT. FAT); 80 CARB.; 3MG CHOL.; 109MG SOD.; 1G FIBER. Recipe by: Vegetarian Times, December 1998, page 58
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|Serving Size: 1 Serving (795g)|
|Recipe Makes: 1|
|Calories from Fat: 733 (40%)|
|Amt Per Serving||% DV|
|Total Fat 81.4g||109 %|
|Saturated Fat 30.8g||154 %|
|Monounsaturated Fat 38.5g|
|Polyunsanturated Fat 8g|
|Cholesterol 89.6mg||28 %|
|Sodium 2783.2mg||96 %|
|Potassium 1290mg||34 %|
|Total Carbohydrate 212.6g||63 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 197.9g|
|Protein 67.4g||96 %|
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Calories per serving: 1843
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