Camembert and Vegetable Sandwiches
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 296 mg | (7 %) | ||
| Calcium | 291 mg | (29 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Sesame seed rolls
- 4 Tbsps Mayonnaise
- 1 Tbsp Whipped cream
- 1 Tbsp lemon juice
- 2 Tomatoes
- 2 large Pickled cucumbers
- 150 grams Camembert
- 2 Tbsps Pumpkin seed
- Arugula
- ground paprika
Preparation steps
1.
Cut the rolls in half horizontally. Mix the mayonnaise, creme fraiche and lemon juice and spread about 3/4 of the mixture onto the rolls.
2.
Rinse the tomatoes, remove the tough core and cut into slices. Cut the pickles diagonally into slices. Cut the Camembert into slices. Toast the pumpkin seeds in a dry frying pan. Rinse the arugula and pat dry.
3.
Arrange the tomato slices, cheese, the pickles and arugula on the rolls and drizzle the remaining mayonnaise mixture over the vegetables. Sprinkle with pumpkin seeds, season with a little paprika, put the tops back on the rolls and serve.
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