Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
In a bowl, stir in butter and tapenade until smooth.
-
Saint Albray in 8 slices and cut into slices.
-
Slice the Boulogne on one side thinly spread with tomato butter.
-
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.
-
Cover sandwiches with 4 slices of bread with buttered side down.
-
Serve 1 cherry tomato, 1 leaf of basil and 1 black olive on each skewer.
-
Cut sandwiches diagonally and put 1 stick in each sandwich..
Blogs that might be interesting
-
10 minLunchbread, mustard, mashed potatoes, forest outing, Cheddar, butter,sandwich with mustard and mashed potatoes
-
15 minLunchoak leaf lettuce melange, grilled eggplant, smoked chicken breast slices, rucolacress, yoghurt dressing with herbs,fashion containers chicken-eggplant salad
-
15 minLunchtortilla wrap, herbal cream cheese, cayenne pepper, Kiwi, olive oil, orange juice, iceberg lettuce, spring / forest onion,kiwi-wrap with herb cheese
-
15 minLunchmedium sized egg, tap water, unsalted butter, fresh basil, chilled hüttenkäse cheese, romatomat,omelet with hüttenkäse and basil
Nutrition
475Calories
Sodium17% DV400mg
Fat48% DV31g
Protein50% DV25g
Carbs9% DV26g
Fiber56% DV14g
Loved it