2 Serves
35 Mins
4 g
20 g
20 g
Slice the baguette using a bread knife and lightly toast the halves.
Ingredients, vitamins, and health benefits
Baguette
Cooking Oil
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Vitamin K
139 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
63 µg / 400 µgCalcium
90 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
69 mg / 1,250 mgPotassium
320 mg / 4,700 mgSodium
848 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
In a frying pan, heat the cooking oil over medium heat and sear the filling ingredients until golden brown.
Season the filling with salt and pepper to taste, then remove from heat.
Assemble the sandwiches by spreading mayonnaise on the toasted baguette, adding the cooked filling, and topping with pickled carrots, daikon, and fresh cilantro.
Salt
Black Pepper
Mayonnaise
Pickled carrots and daikon
Fresh Cilantro
Vitamin A
580 µg / 900 µgVitamin C
9 mg / 90 mgVitamin E
5 mg / 15 mgVitamin K
139 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
63 µg / 400 µgCalcium
90 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
69 mg / 1,250 mgPotassium
320 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41
g95
g8
g
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FrenchZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g