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Kcobb47
Pain de boulogne with saint albray and sundried tomatoes
A tasty French recipe. The lunch contains the following ingredients: meat, soft butter, sun-dried tomato tapenade (bowl), Saint Albray (cheese), sundried tomatoes on oil, Pain de Boulogne, butter lettuce (à 100 g), Breton ham (about 100 g), cherry tomatoes , fresh basil and black olives without pit.
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Ingredients
Directions
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In a bowl, stir in butter and tapenade until smooth.
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Saint Albray in 8 slices and cut into slices.
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Slice the Boulogne on one side thinly spread with tomato butter.
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Place 4 slices of bread in succession, buttered side up with butter lettuce 1 slice of Breton ham, 2 slices of Saint Albray and strips of sundried to.
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Cover sandwiches with 4 slices of bread with buttered side down.
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Serve 1 cherry tomato, 1 leaf of basil and 1 black olive on each skewer.
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Cut sandwiches diagonally and put 1 stick in each sandwich..
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Nutrition
475Calories
Sodium17% DV400mg
Fat48% DV31g
Protein50% DV25g
Carbs9% DV26g
Fiber56% DV14g
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