Fig and Arugula Toasted Sandwiches
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 57 min.
Ready in
Calories:
358
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 634 mg | (16 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps sugar
- ¼ tsp cayenne pepper
- ¾ tsp coarse salt
- 1 Tbsp extra virgin olive oil
- 1 medium Red onion (thinly sliced)
- 3 cups fresh, purple Figs (halved lengthwise)
- freshly ground Black pepper (to taste)
- 12 slices toasted Whole Wheat Bread
- 1 cup baby Arugula
- 1 cup Parmesan (grated)
Preparation steps
1.
Preheat oven to 400ºF.
2.
In a small bowl, combine sugar, cayenne, and salt.
3.
Heat oil in a large nonstick skillet over medium heat. Add onion, and cook, stirring occasionally, until golden, about 12 minutes. Add 1/3 of the figs, and cook until soft, about 5 minutes. Add 1 tablespoon sugar mixture, and cook, stirring often, until sugar caramelizes, about 10 minutes. Let cool slightly, then pulse onion-fig mixture in a food processor. Season with salt and pepper. (Spread can be refrigerated for up to 2 days. )
4.
Place remaining figs, cut sides up, on a rimmed baking sheet. Sprinkle with remaining sugar mixture. Roast until tender and caramelized on cut sides, about 10 minutes.
5.
Spread 3 tablespoons onion-fig mixture on half of each bread slice. Top each with arugula, cheese, and several warm fig halves, top with remaining bread slices and cut in half diagonally. Serve immediately.
