2 Serves
77 Mins
Slice the baguette lengthwise using a serrated knife.
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FrenchVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
120 mg / 1,250 mgPotassium
216 mg / 4,700 mgSodium
898 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
14 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Spread a generous layer of butter onto the cut sides of the baguette.
Layer the ham slices evenly over the buttered bread.
Heat a small amount of olive oil in a frying pan over medium heat.
Place the assembled baguette in the frying pan and toast until the bread is golden and the butter has slightly melted, about 60 minutes on very low heat to ensure the interior warms through.
30
g20
g36
g
French
French