2 Serves
30 Mins
Preheat your oven to 175°C and slice the croissants in half horizontally using a serrated knife.
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FrenchVitamin K
17 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
3 µg / 2.4 µgFolate
70 µg / 400 µgCalcium
325 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
314 mg / 1,250 mgPotassium
340 mg / 4,700 mgSodium
2200 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
13 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a frying pan over medium heat, lightly warm the corned beef for 2-3 minutes until fragrant.
Assemble the sandwiches by layering Russian dressing, warm corned beef, sauerkraut, and Swiss cheese onto the bottom halves of the croissants.
Place the assembled sandwiches on a baking sheet and bake for 5-7 minutes until the cheese is melted and the croissants are golden brown.
Remove from the oven, season lightly with salt and pepper if desired, and serve immediately.
12
g30
g6
g
French
French