Italian Filled Sandwich
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
221
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 221 kcal | (11 %) | ||
| Protein | 8.88 g | (9 %) | ||
| Fat | 12.36 g | (11 %) | ||
| Carbohydrates | 19.52 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.42 g | (5 %) |
more nutritional values
| Vitamin A | 188.2 mg | (23,525 %) | ||
| Vitamin D | 0.01 μg | (0 %) | ||
| Vitamin E | 1.61 mg | (13 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 2.24 mg | (19 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 57.54 μg | (19 %) | ||
| Pantothenic acid | 0.32 mg | (5 %) | ||
| Biotin | 2.68 μg | (6 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 17.8 mg | (19 %) | ||
| Potassium | 230.86 mg | (6 %) | ||
| Calcium | 181.14 mg | (18 %) | ||
| Magnesium | 46.8 mg | (16 %) | ||
| Iron | 1.78 mg | (12 %) | ||
| Iodine | 0.38 μg | (0 %) | ||
| Zinc | 0.88 mg | (11 %) | ||
| Saturated fatty acids | 3 g | |||
| Cholesterol | 6.7 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the pesto
- 2 handfuls
Basil (leaves picked)
- 1 clove
- 1 tablespoon
Pine nuts (toasted)
- ⅜ cup
- 2 tablespoons
freshly grated Parmesan
- For the filling
- 1 loaf
- ⅔ cup
Artichoke hearts (from a jar, drained)
- 1 cup
- 1 ⅛ cups
Mozzarella (drained and sliced)
- ⅔ cup
- 2 handfuls
fresh, young Spinach
Preparation steps
1.
For the pesto, blend the basil, garlic and pine nuts to a fine purée using a mixer. Add the oil in a constant, thin stream to form a creamy, thick pesto. Mix through the parmesan and season to taste with salt and ground black pepper.
2.
Slice the top off the bread and hollow it out, leaving around 1 cm. Spread the base with a little pesto and layer with the artichokes, some of the peppers and half of the mozzarella. Spread some pesto on top, and continue with the remaining peppers and the mozzarella, olives and spinach, seasoning with salt and ground black pepper in the process. Spread the remaining pesto on top and cover with the bread 'lid'. Leave to marinate for around 1 hour.
3.
Cut into pieces and serve.
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