Med-style Veggie Subs
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
868
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 868 cal. | (41 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 607 mg | (15 %) | ||
| Calcium | 320 mg | (32 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the sandwiches
- 2 mini, white Baguette (halved and split open)
- ¼ cup olive oil
- 1 ½ cups roasted Red pepper (sliced)
- 1 ½ cups Bell pepper (sliced)
- ⅔ cup basil Pesto
- Basil
- 2 cups Mozzarella (drained and sliced)
- ⅔ cup pitted Kalamata Olive
- To garnish
- oregano
Preparation steps
1.
For the sandwiches: Open up the split baguettes and brush their insides with olive oil. Top with the roasted peppers and spread with the basil pesto.
2.
Top the pesto with basil leaves and slices of mozzarella, followed with the olives, pressing them down gently.
3.
Wrap the sandwiches in greaseproof paper and tie securely. Garnish with a few sprigs of oregano when serving.
