Pork Sandwiches
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
326
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 16.9 g | (17 %) | ||
| Fat | 22.3 g | (19 %) | ||
| Carbohydrates | 18.36 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.28 g | (4 %) |
more nutritional values
| Vitamin A | 63.23 mg | (7,904 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.29 mg | (2 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.49 mg | (4 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 26.32 μg | (9 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 3.35 μg | (7 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 25.43 mg | (27 %) | ||
| Potassium | 152.77 mg | (4 %) | ||
| Calcium | 38.17 mg | (4 %) | ||
| Magnesium | 12.69 mg | (4 %) | ||
| Iron | 1.18 mg | (8 %) | ||
| Iodine | 7.39 μg | (4 %) | ||
| Zinc | 0.29 mg | (4 %) | ||
| Saturated fatty acids | 3.55 g | |||
| Cholesterol | 80.05 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 1 egg yolk
- salt
- 80 milliliters olive oil
- 1 splash lemon juice
- 50 grams Arugula
- 100 grams pickled Bell pepper (from a jar)
- 1 small, red onion
- 1 Baguette (with poppy)
- 300 grams cold Roasted deli meat (pork)
Preparation steps
1.
Prepare aioli. Peel garlic and squeeze through garlic press into a small bowl. Add egg yolk and a pinch of salt, mix well. Gradually add olive oil, whisking with a fork. Once sauce is thick and creamy, add lemon juice and season to taste.
2.
Rinse arugula, remove hard stalks and shake dry. Drain peppers. Peel onion and cut into thin slices. Slice baguette lengthwise. Spread both halved with aioli, layer bottom half with meat, arugula, peppers and onions. Replace top half and cut baguette into 4 portions. Secure with toothpicks and arrange on plates, serve.
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