Baguette with Roast Beef and Tomato Chutney
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
2034
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,034 cal. | (97 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 412 g | (275 %) | ||
| Sugar added | 205 g | (820 %) | ||
| Roughage | 25.8 g | (86 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 121.7 μg | (203 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 506 μg | (169 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 45.8 μg | (102 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 212 mg | (223 %) | ||
| Potassium | 3,591 mg | (90 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 269 mg | (90 %) | ||
| Iron | 10.6 mg | (71 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 250 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the sandwich
- 20 centimeters Baguette
- 3 Tbsps Tomato chutney (homemade or from a jar)
- 3 slices Tomatoes
- salt
- freshly ground peppers
- 3 slices Roast beef (thinly sliced, chilled)
- 1 handful baby Lettuce (mixed)
- For the tomato chutney
- 1 kilogram Tomatoes
- 2 centimeters ginger (peeled and finely grated)
- 3 garlic cloves (pressed)
- 200 grams sugar
- 200 grams Vinegar
- 2 tsps salt
- ¾ tsp cayenne pepper
Preparation steps
1.
For the tomato chutney, scald the tomatoes with boiling water, peel and coarsely chop the flesh. Mix together with the remaining ingredients in a shallow, large pot and boil until thickened. Stir frequently. Pour into sterilized jam jars and seal.
Tip: To preserve the chutney for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
2.
For the sandwich, halve the baguette lengthwise and spread lower half with a generous coating of tomato chutney. Cover with tomato slices and season with salt and pepper. Arrange the roast beef over the tomatoes and spread lettuce leaves over the beef. Place the second half of baguette on top and press lightly. Slice, if desired and serve.
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