4 Serves
50 Mins
Preheat your oven to 200°C. Place the baguettes on a baking tray and bake for 8-10 minutes, then remove and allow them to cool slightly.
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ChineseVitamin E
2 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
61 µg / 400 µgCalcium
574 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
702 mg / 1,250 mgPotassium
971 mg / 4,700 mgSodium
1588 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
12 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a pan, heat 2 teaspoons of butter and 1 teaspoon of oil over low heat. Add the chopped onion and sauté for 5 minutes until softened.
Stir in the mushrooms, increase heat to medium, and cook for 5-10 minutes until the vegetables are soft and the liquid has evaporated.
Stir in the garlic, cook for 1-2 minutes until fragrant, season to taste, then mix in the mayonnaise and remove from heat.
Halve the baguettes lengthways, return them to the baking tray cut-side up, and spread the mushroom mixture over them. Sprinkle with cheddar, ham, kabanos, and mozzarella.
Bake for 8-10 minutes until the cheese is melted and golden.
Meanwhile, heat the remaining butter and oil in a pan over medium heat and fry the sliced onions for 5 minutes until golden and soft. Remove from heat.
Top the cooked pizzas with the caramelized onions, dill pickles, chives, and a drizzle of ketchup.
7
g38
g38
g
Tunisian
Polish