Camembert, Figs and Arugula Sandwich

on fresh potato bread
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Camembert, Figs and Arugula Sandwich
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
220
calories
Calories

Healthy, because

Even smarter

Nutritional values

These sandwiches contain plenty of fiber and nutrients from the figs and arugula, and calcium and proten from the camembert. 

You can serve these as a meal alongside some soup or a salad, or cut them into smaller pieces and pierce them with a toothpick as an appetizer.

1 loaf contains
(Percentage of daily recommendation)
Calorie220 kcal(10 %)
Protein8.51 g(9 %)
Fat8.04 g(7 %)
Carbohydrates29.24 g(19 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A74.68 mg(9,335 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.17 mg(1 %)
Vitamin B₁0.45 mg(45 %)
Vitamin B₂0.34 mg(31 %)
Niacin4.55 mg(38 %)
Vitamin B₆0.13 mg(9 %)
Folate117.93 μg(39 %)
Pantothenic acid0.77 mg(13 %)
Biotin1.91 μg(4 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C3.25 mg(3 %)
Potassium216.07 mg(5 %)
Calcium110.42 mg(11 %)
Magnesium20.99 mg(7 %)
Iron1.71 mg(11 %)
Zinc0.94 mg(12 %)
Saturated fatty acids3.64 g
Cholesterol15.31 mg

Ingredients

for
1
Ingredients
2 ¾ cups all-purpose flour
¾ ounce Yeast
3 ½ ounces cooked, starchy potatoes
2 tablespoons olive oil
all-purpose flour (for the work surface)
2 teaspoons mixed Fresh herbs (rosemary; thyme, oregano, chopped)
9 ounces Camembert (thinly sliced)
6 ripe Figs (sliced)
3 ½ ounces Arugula
How healthy are the main ingredients?
Camembertpotatoolive oilArugulaFigs

Preparation steps

1.

To make the dough, mix the flour with a pinch of salt and create a well in the middle. Crumble the yeast into the well and stir in 3 tablespoons warm water. Dust with a little flour, then cover and leave to rise in a warm place for around 15 minutes.

2.

Mash the potatoes and add to the pre-dough along with the oil and about 6-7 tablespoons of warm water. Knead into a smooth dough, then cover and leave to rise for another 45 minutes.

3.

Heat the oven to 400°F, and line a round baking pan with parchment paper.

4.
Roll out the dough on a floured work surface to fit the baking tin. Place the dough into the prepared tin, pierce with a fork a few times, season with salt, ground black pepper and herbs and bake for 25-30 minutes.
5.

Remove the bread from the oven and leave to cool. Cut like a cake and slice them horizontally. Top one half with arugula, figs, and camembert, drizzle with olive oil, season with salt and ground black pepper and place the other half on top.

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