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4 Serves
71 Mins
11 g
23 g
15 g
Preheat your oven to 190°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Baguette
Olive Oil
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Vitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
207 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
127 mg / 4,700 mgSodium
581 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Using a serrated knife, slice the baguette lengthwise and hollow out some of the soft interior to create a channel for the filling.
In a frying pan, heat the olive oil over medium heat and sauté the onions and garlic until softened.
Add the coppa to the pan and cook briefly until slightly crisp, then season the mixture with salt and pepper.
Stuff the baguette with the coppa mixture and top generously with the mozzarella cheese.
Place the stuffed baguette on the prepared baking sheet and bake in the oven until the cheese is bubbly and golden brown.
Onion
Garlic
Salt And Pepper
Coppa
Mozzarella
Vitamin A
68 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
207 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
127 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
41
g95
g8
g
French
FrenchZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgAlcohol
0 g