Carrot Râpée Sandwich

Name: Carrot Râpée Sandwich
Total time: 30 min
Yield: 377.4 g
Ingredients: IQF Cube Chicken Breast 50 g; Fried Egg (without salt) 55 g; Carrot Râpée 100 g; Mature Cheese 18 g; Iceberg Lettuce 70 g; Whole Wheat Bread 73.7 g; Half Mayonnaise 5 g; Whole Grain Mustard 5.7 g

Cook 30 min Difficulty NORMAL 471 kcal

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Ingredients

Main ingredients

IQF Cube Chicken Breast 50 g
Fried Egg (without salt) 55 g
Carrot Râpée 100 g
Mature Cheese 18 g
Iceberg Lettuce 70 g
Whole Wheat Bread 73.7 g

Seasonings/Sauce

Half Mayonnaise 5 g
Whole Grain Mustard 5.7 g

Nutrition summary

Carbohydrates 50.85 g 42%

Protein 30.51 g 25%

Fat 17.84 g 33%

Serving size 377.4g

Cooking steps

1

Wash the carrot thoroughly and julienne it finely.
2

Mix the julienned carrots with sugar, salt, lemon juice, and olive oil until well combined.
3

Spread butter on slices of bread or a baguette and add sliced cheese.
4

Generously top with the prepared carrot râpée.
5

Add ham, arugula, or other toppings as desired.
6

Cover with another slice of bread to complete the sandwich.

Carrot Râpée Sandwich

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