.jpg&w=3840&q=75)
2 Serves
77 Mins
Slice the baguette in half lengthwise and hollow out some of the soft interior bread to create space for the filling.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin E
2 mg / 15 mgVitamin K
372 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
526 µg / 400 µgCalcium
158 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
1225 mg / 4,700 mgSodium
1001 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
9 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Prepare the filling by slicing the ham, lettuce, and tomatoes into thin, manageable pieces.
Heat a small amount of olive oil in a frying pan over medium heat.
Lightly toast the baguette halves in the pan until golden brown, then remove and set aside.
Assemble the sandwich by layering the ham, lettuce, and tomatoes inside the baguette, seasoning each layer with salt and pepper.
Wrap the stuffed baguette in foil and place it in the oven at a low temperature to allow the flavors to meld and the bread to warm through.
30
g20
g36
g
French
French