Rye with Salt Beef and Mustard

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Rye with Salt Beef and Mustard
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
914
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie914 kcal(44 %)
Protein96.25 g(98 %)
Fat41.62 g(36 %)
Carbohydrates31.29 g(21 %)
Sugar added0 g(0 %)
Roughage0.24 g(1 %)
Vitamin A40.61 mg(5,076 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.56 mg(13 %)
Vitamin B₁0.51 mg(51 %)
Vitamin B₂0.58 mg(53 %)
Niacin40.48 mg(337 %)
Vitamin B₆2.37 mg(169 %)
Folate121.01 μg(40 %)
Pantothenic acid2.79 mg(47 %)
Biotin0.64 μg(1 %)
Vitamin B₁₂4.77 μg(159 %)
Vitamin C1.56 mg(2 %)
Potassium1,454.53 mg(36 %)
Calcium358.46 mg(36 %)
Magnesium115.63 mg(39 %)
Iron8.2 mg(55 %)
Iodine0.09 μg(0 %)
Zinc16.14 mg(202 %)
Saturated fatty acids18.31 g
Cholesterol289.72 mg
Author of this recipe:

Ingredients

for
4
Ingredients
8
salt Beef
8 slices
Rye bread (lightly toasted)
butter (for spreading)
American Mustard
4 tablespoons
Sauerkraut (warmed)
4
Emmentaler cheese (or swiss cheese)
To serve
Preparation

Kitchen utensils

2 große Pots mit Deckel, 1 Cutting board, 1 Small knife, 1 Potato ricer, 1 Bowl, 1 Citrus juicer, 1 Tablespoon, 1 Fine grater, 1 Wooden spoon, 1 Fork, 1 Measuring cups, 1 großer Pot, 1 Slotted spoon

Preparation steps

1.
Heat the grill.
2.
Warm the beef through under the grill.
3.
Spread 4 pieces of toast with butter and the others with mustard. Arrange the meat on the buttered toast, followed by the sauerkraut, then the cheese.
4.
Place under the grill until the cheese has melted, then top with another slice of toast. Serve with dill pickles.