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Pain de boulogne with saint albray and sundried tomatoes
 
 
4 ServingsPTM15 min

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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Directions

  1. In a bowl, stir in butter and tapenade until smooth.
  2. Saint Albray in 8 slices and cut into slices.
  3. Slice the Boulogne on one side thinly spread with tomato butter.
  4. 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.
  5. Cover sandwiches with 4 slices of bread with buttered side down.
  6. Serve 1 cherry tomato, 1 leaf of basil and 1 black olive on each skewer.
  7. 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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