Carrot Râpée Sandwich

Name: Carrot Râpée Sandwich
Total time: 15 min
Yield: 720 g
Ingredients: Jambon slices 30 g; Mozzarella cheese 50 g; Arugula 100 g; Butterhead lettuce 100 g; Butter 10 spoon; 2 eggs 100 serving; Whole grain bread 70 slice; Raw carrot 100 piece (1/2 pcs); Coarse salt 10 g; Apple cider vinegar 30 ml; Mayonnaise 5 g; Whole grain mustard 15 g; Stevia 100 g

Cook 15 min Difficulty NORMAL 708 kcal

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Ingredients

Main ingredients

Jambon slices 30 g
Mozzarella cheese 50 g
Arugula 100 g
Butterhead lettuce 100 g
Butter 1 spoon
2 eggs 1 serving
Whole grain bread 2 slice
Raw carrot 1 piece (1/2 pcs)

Seasonings/Sauce

Coarse salt 10 g
Apple cider vinegar 30 ml
Mayonnaise 5 g
Whole grain mustard 15 g
Stevia 100 g

Nutrition summary

Carbohydrates 154.01 g 54%

Protein 43.81 g 15%

Fat 37.99 g 30%

Serving size 720g

Cooking steps

1

Julienne the carrot thinly and lightly salt it.
2

Mix well with olive oil, lemon juice, sugar, and pepper.
3

Cut the sandwich bread or baguette in half.
4

Spread butter or cream cheese on the bread.
5

Place the carrot râpée on top of the bread.
6

Add sliced ham, cheese, nuts, etc., to your preference.
7

Cover with the other piece of bread and cut into proper sizes.

Carrot Râpée Sandwich

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