Bacon, Cheddar and Arugula Sandwiches with Purple Potato Chips
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
986
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 986 cal. | (47 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 82 g | (71 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 594 mg | (59 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 39.5 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams sliced Bacon
- 400 grams purple potatoes
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 handful Arugula
- 8 slices Toast
- 4 Tbsps Mayonnaise
- 16 slices Cheddar cheese
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Place the sliced bacon on a wire rack over a baking sheet and bake for 10 minutes, until browned. Remove from the oven and let cool slightly.
3.
Reduce the oven temperature to 150°C (approximately 300°F). Rinse, peel and thinly slice the potatoes. Place on the same pan used to cook the bacon, season with salt and pepper and drizzle with vegetable oil. Bake for 20 minutes, until browned and crisp.
4.
Rinse the arugula and spin dry. Spread the mayonnaise onto one side of the toasted sandwich bread and top each with a slice of cheddar cheese. Place the arugula and bacon slices onto half of the toast slices, top with the remaining toast slices, cut diagonally and serve with the purple potato chips.
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