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Guacamole club sandwich
Club sandwich of brown casino bread with fresh avocado dip / guacamole, egg, Ardennes ham, tomatoes, iceberg lettuce, cress and stoneleeks
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Ingredients
Directions
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Boil eggs in about 10 minutes. Heat crispy in a frying pan of butter and ham in approx. 3 minutes. Drain on kitchen paper. Roast bread in toaster.
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Wash tomatoes and cut into slices. Wash lettuce and pat dry with kitchen paper. Halve stoneleeks and halve in length. Peel eggs and cut into slices in length.
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Sprinkle bread with dipping sauce and topped side of 2 slices of bread with slices of egg and cress.
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Place 2 slices of bread with smeared side down on top. Divide slices of tomato and stoneleeks over top slices. Put 2 slices of bread with smeared side down. Divide ham and put lettuce on it.
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Cover last slices of bread with smeared side down. Cut each loaf of breadstains into pieces with sharp knife and stick with cocktail sticks. Lay tilted on two plates.
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Nutrition
615Calories
Sodium17% DV400mg
Fat38% DV25g
Protein58% DV29g
Carbs23% DV68g
Fiber24% DV6g
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