4 Serves
73 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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FrenchVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
620 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
466 mg / 1,250 mgPotassium
244 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
15 g / 20 gCholesterol
106 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Slice the top off the baguette and carefully hollow out the center using a knife to create a cavity for the filling.
In a saucepan, prepare the béchamel sauce and mix in the diced ham and seasonings.
Fill the hollowed baguette with the ham and béchamel mixture, then top generously with grated Gruyere cheese.
Place the stuffed baguette on the prepared baking sheet and bake in the oven until the cheese is golden brown and melted.
30
g20
g36
g
French
French