2 Serves
15 Mins
Slice the croissants in half horizontally using a serrated knife.
Slice the fresh tomatoes and fresh mozzarella into even rounds using a chef's knife.
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FrenchVitamin E
1 mg / 15 mgVitamin K
17 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
30 µg / 400 µgCalcium
404 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
330 mg / 1,250 mgPotassium
325 mg / 4,700 mgSodium
664 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat a frying pan over medium heat and lightly toast the cut sides of the croissants until golden.
Assemble the sandwiches by layering the mozzarella, tomato slices, and fresh basil leaves onto the croissant bases.
Season the filling with salt and pepper, drizzle with balsamic glaze, and close the sandwiches to serve.
12
g30
g6
g
French
French