2 Serves
15 Mins
Slice the croissants in half horizontally using a bread knife.
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FrenchVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
341 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
394 mg / 1,250 mgPotassium
401 mg / 4,700 mgSodium
1586 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
2 g / 28 gSugar
12 g / 50 gSaturated Fat
12 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Heat a small amount of olive oil in a frying pan over medium heat.
Lightly toast the cut sides of the croissants in the pan until golden, then remove.
Layer the mortadella slices onto the bottom half of each croissant and top with a generous portion of burrata.
Season the burrata with a pinch of salt and black pepper, then close the sandwiches and serve immediately.
12
g30
g6
g
French
French