Filled Bread with Vegetables, Ham and Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 67.5 μg | (113 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 592 mg | (15 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Cut cover of white bread and scoop out the bread. Rinse and trim zucchini and cut lengthwise into thin slices or plane. Scald tomatoes in hot water, plunge into ice water, peel, quarter and remove seeds. Peel shallot and garlic, chop finely. Rinse and trim spinach, then blanch in salted boiling water, plunge into ice water and drain.
Lay zucchini and tomatoes on an oiled baking sheet, drizzle with olive oil, sprinkle thyme over, season with salt and pepper and bake for 5-10 minutes in a preheated oven at 200°C (approximately 400°F) until vegetables are cooked but still has bite. Sauté shallots and garlic in 2 tablespoons hot oil. Season with salt and pepper.
Then spread vegetables, ham and cheese alternately in layers into the bread. In between, seasons with a little salt and pepper and drizzle with a little olive oil. Put bread lid on, press together and refrigerate for 2 hours. Serve sliced.
