Open-Faced Cucumber and Ham Sandwiches
Open-Faced Cucumber and Ham Sandwiches - Super quick to make and great to pack for lunch
Healthy, because
Even smarter
Nutritional values
With one serving you fill up half of your daily requirement of potassium. The mineral is important for the regulation of the water balance in the cells, for the utilization of carbohydrates, the protein structure and the heart rhythm. You also get a lot of valuable fibre.
The cucumber vegetables also taste delicious with rice or potatoes. And is really ready in no time!
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 588 mg | (73,500 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 91.8 μg | (153 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,106 mg | (28 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 20 g |
Ingredients
Kitchen utensils
Preparation steps
Peel cucumbers and cut in half lengthwise. Remove seeds with a spoon.
Cut cucumber halves into 1 cm (approximately 1/2-inch) thick slices.
Peel, halve and thinly slice onion.
Heat olive oil in a pan and sauté the cucumber over high heat for 2-3 minutes.
Add onion and ham and cook for 2 minutes. Season with salt, pepper and sugar.
Add canned tomatoes. Stir to combine and cook over medium heat for 5 minutes.
Rinse dill, shake dry and coarsely chop.
Stir cheese and dill into the vegetables and season with salt and pepper. Serve on wheat rolls.
