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Focacci sandwich with arugula and abbey cheese
 
 
4 ServingsPTM15 min

Focacci sandwich with arugula and abbey cheese


A tasty recipe. The lunch contains the following ingredients: focaccia (pre-baked bread), garlic (halved), fresh walnut pesto (a 125 g bowl), rucola salad and abbey cheese (in 8 slices).

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Directions

  1. Preheat the grill.
  2. Focaccia cut into 4 strips and halve them in half.
  3. Pieces of bread with cutting edges upwards under hot grill in 2 min.
  4. Roasting golden brown.
  5. Grind rub cut surfaces directly with garlic and cover generously with pesto.
  6. Distribute three quarters of arugula over the bottom of focaccia.
  7. Place 2 slabs of abbey cheese on each piece.
  8. Divide the rest of the arugula and lay the tops of focaccia on it.
  9. Sandwich sandwiches with cocktail sticks..


Nutrition

600Calories
Sodium0% DV1.490mg
Fat65% DV42g
Protein38% DV19g
Carbs12% DV35g
Fiber40% DV10g

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