Sandwich Trio
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,179 cal. | (56 %) | ||
| Protein | 67.52 g | (69 %) | ||
| Fat | 43.35 g | (37 %) | ||
| Carbohydrates | 135.9 g | (91 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.36 g | (15 %) |
| Vitamin A | 1,242.27 mg | (155,284 %) | ||
| Vitamin D | 5.01 μg | (25 %) | ||
| Vitamin E | 10.21 mg | (85 %) | ||
| Vitamin B₁ | 1.15 mg | (115 %) | ||
| Vitamin B₂ | 1.35 mg | (123 %) | ||
| Niacin | 19.59 mg | (163 %) | ||
| Vitamin B₆ | 0.85 mg | (61 %) | ||
| Folate | 246.74 μg | (82 %) | ||
| Pantothenic acid | 1.74 mg | (29 %) | ||
| Biotin | 7.18 μg | (16 %) | ||
| Vitamin B₁₂ | 5.23 μg | (174 %) | ||
| Vitamin C | 65.93 mg | (69 %) | ||
| Potassium | 1,105.96 mg | (28 %) | ||
| Calcium | 441.9 mg | (44 %) | ||
| Magnesium | 93.88 mg | (31 %) | ||
| Iron | 12.81 mg | (85 %) | ||
| Iodine | 111.29 μg | (56 %) | ||
| Zinc | 2.52 mg | (32 %) | ||
| Saturated fatty acids | 11 g | |||
| Cholesterol | 429.9 mg |
Ingredients
- Ingredients
- 6 small whole wheat rolls (whole wheat)
- softened butter (for spreading)
- 2 Tomatoes
- 2 small Pickled cucumbers
- 2 slices cooked ham
- 2 Radish
- 6 leaves Lettuce
- 6 slices Rye bread
- softened butter (for spreading)
- 150 grams Smoked trout
- 1 small red onion
- 1 bed Cress (or watercress)
- 6 sm slices Whole Wheat Bread
- 6 eggs
- 4 Tbsps milk
- salt
- freshly ground white peppers
- Nutmeg
- ½ tsp grated lemon zest
- butter (for cooking)
- 6 slices Bacon (cooked and drained)
Preparation steps
For the ham salad on a roll: Rinse the tomatoes, quarter, core and cut into small cubes.
Cut the pickles into small cubes.
Cut the ham into thin, short strips.
Rinse and thinly slice the radishes.
In a bowl, stir the tomatoes with the pickle, ham and radishes.
Slice the rolls in half horizontally and spread with butter.
Layer bottom roll halves with lettuce and then ham mixture. Sandwich with top bun halves and serve.
For the smoked trout on rye: Spread the bread slices with softened butter.
Slice trout into 2-3 cm (approximatley 1-inch) wide strips. Place on top of the bread slices.
Peel and thinly slice the onion into rings. Place on top of the fish.
Use kitchen scissors to cut some cress from the bed. Top sandwiches with cress and serve.
For the bacon and egg sandwich: In a bowl, whisk the eggs with the milk and lemon zest, and season with salt, pepper and nutmeg to taste.
Heat some butter in a skillet over medium heat. Add the egg mixture cook, pushing towards center and allowing runny parts to run underneath, until softly scrambled. Divide among bread slices, then top with bacon, garnish with parsley if desired and serve.
