Stuffed Bread
Stuffed Bread - As correctly what's inside: this crispy baguette has the star content
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 688 mg | (17 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 213 mg | |||
| Cholesterol | 97 mg |
Ingredients
- Ingredients
- large Baguette (about 150 grams)
- ½ head Iceberg lettuce (about 100 grams)
- 3 Tomatoes
- 2 large carrots
- 125 grams Mozzarella
- ½ bunch Basil
- peppers
- salt
- 400 grams cooked Chicken breasts (cut in strips; finished product)
- 2 Tbsps Mayonnaise (40 grams)
Preparation steps
Cut the baguette lengthwise into halves and scoop out from inside.
Rinse, shake dry and cut the iceberg lettuce into thin strips. Rinse the tomatoes, blanch, peel, remove seeds and cut into small pieces. Peel the carrots and grate coarsely. Drain mozzarella and cut into slices. Rinse the basil, shake dry and pluck the leaves.
Lay the baguette halves next to each other. Stuff the top half with basil, mozzarella and season with salt and pepper. Stuff in the carrots and season again. Add in the cooked chicken breast strips and top with tomatoes. Season lightly with salt and pepper.
Stuff the lower half with mayonnaise, and sprinkle and press the iceberg lettuce on it. Join back the bread halves gently, cut into pieces of 3 cm (approximately 1 inch), arrange on 4 plates and serve.
