Spicy Pork and Red Pepper Sandwich

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Spicy Pork and Red Pepper Sandwich
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Health Score:
6,8 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
671
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie671 kcal(32 %)
Protein29.66 g(30 %)
Fat37.38 g(32 %)
Carbohydrates55.04 g(37 %)
Sugar added0 g(0 %)
Roughage2.48 g(8 %)
Vitamin A39.7 mg(4,963 %)
Vitamin D1.28 μg(6 %)
Vitamin E0.87 mg(7 %)
Vitamin B₁0.59 mg(59 %)
Vitamin B₂0.29 mg(26 %)
Niacin8.68 mg(72 %)
Vitamin B₆0.62 mg(44 %)
Folate17.68 μg(6 %)
Pantothenic acid1.05 mg(18 %)
Biotin1.23 μg(3 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C51.51 mg(54 %)
Potassium505.48 mg(13 %)
Calcium46.65 mg(5 %)
Magnesium26.52 mg(9 %)
Iron5.25 mg(35 %)
Iodine1.29 μg(1 %)
Zinc3.11 mg(39 %)
Saturated fatty acids13.14 g
Cholesterol74.84 mg

Ingredients

for
4
Ingredients
2 red peppers
4 mini Baguette (or French sticks)
12 slices Chorizo (available at good supermarkets and delis)
12 pitted black olives (sliced)
1 Red onion (finely sliced)
2 scallions (finely sliced)

Preparation steps

1.
Cut the peppers into quarters removing the core and white pith.
2.
Preheat the grill until its hot.
3.
Place the peppers inside upwards on a tray and put under the grill, turn after a five minutes or when they begin to blacken at the edges and cook for a further 5 minutes until the skin begins to blacken.
4.
Remove from the grill and place the peppers in a plastic sandwich bag and leave to cool and sweat.
5.
Remove the peppers from the plastic bag and peel away the blackened skin. Slice the baguettes in half. Slice the chorizo slices into semi-circles.
6.
Fill each baguette with two pieces of pepper, some chorizo, black olive slices, sliced onion and garnish with a little spring onion.
7.
Serve with a dry white wine for a delicious summer lunch.
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