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Meat, Cheese and Preserved Vegetable Sandwich

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Meat, Cheese and Preserved Vegetable Sandwich
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1130
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,130 kcal(54 %)
Protein29.21 g(30 %)
Fat94.15 g(81 %)
Carbohydrates46.94 g(31 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A274.27 mg(34,284 %)
Vitamin D1.6 μg(8 %)
Vitamin E3.6 mg(30 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.46 mg(42 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.3 mg(21 %)
Folate117.2 μg(39 %)
Pantothenic acid1.06 mg(18 %)
Biotin8.87 μg(20 %)
Vitamin B₁₂2.02 μg(67 %)
Vitamin C9.17 mg(10 %)
Potassium490.1 mg(12 %)
Calcium670.39 mg(67 %)
Magnesium63.14 mg(21 %)
Iron3.53 mg(24 %)
Iodine43.53 μg(22 %)
Zinc2.86 mg(36 %)
Saturated fatty acids25.8 g
Cholesterol293.64 mg
Author of this recipe:

Ingredients

for
4
For the relish
2
2
1 tablespoon
medium Mustard
1 cup
4 tablespoons
4 tablespoons
1 handful
mixed Herbs (e. g. chives, cress, parsley, finely chopped)
1
small onion (finely diced)
1 tablespoon
For the sandwich
1
2 cups
Cheese (e. g. Gruyère, cut into chunks or slices)
1 cup
sliced Salami in thin slices (e. g. Milano)
1 jar
artichoke heart (approx. 300 g, drained and sliced lengthways)

Preparation steps

1.
For the relish, boil the eggs until hard then quench in cold water and leave to cool.
2.
Peel and halve the boiled eggs; chop the egg whites and put the egg yolks in a bowl. Add the raw egg yolks and mustard to the cooked yolks and mix with a fork. Gradually add the oil, whisking hard with an egg whisk to create a thick, creamy sauce.
3.
Fold the vinegar and crème fraîche into the egg mixture. Mix in the herbs, onion, capers and chopped egg whites and season well, to taste, with salt and ground black pepper.
4.
Split the bread lengthways and spread with the relish. Fill the ciabatta with the cheese, salami and artichokes. Close the bread and cut into portions.