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2 Serves
102 Mins
Prepare the béchamel sauce by whisking flour and butter in a saucepan, then gradually adding milk until thickened.Finally add a pinch of salt and black pepper.
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FrenchVitamin E
1 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
474 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
411 mg / 1,250 mgPotassium
424 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
15 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Assemble the sandwiches by layering bread slices with smoked salmon, a generous amount of Gruyère cheese, and a spread of béchamel sauce.
Heat a frying pan over medium heat with a small amount of oil and toast the sandwiches until the bread is golden brown and the cheese is melted.
Season the sandwiches with salt and pepper to taste before serving immediately.
Allow the sandwiches to rest briefly before cutting.
30
g20
g36
g
French
French