Joy Snack
Ingredients
Part Montagem
Part Recheio
Process
01. Cut the onions into rings.
02. Place the butter and onions in a skillet and sauté until the onions wilt.
03. Remove from heat and drain. Set aside.
04. Dice the pineapple into cubes.
05. Drizzle olive oil in a hot skillet and quickly sauté the diced pineapple.
06. Remove from heat. Set aside.
ASSEMBLY
01. Cut the T-Milho Light Pão Pronto in half.
02. Spread mayonnaise on both halves of the bread.
03. Place the reserved onions and pineapple on one half of the bread.
04. Add the smoked loin and sliced mozzarella cheese on top of the filling.
05. Cover with the other half of the bread.
Yield
8 Units of 240 g
Equipment
Stove , Scale , Knife , Container , Cutting Board , Strainer , Skillet
Suggested shelf life
12
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 85 | % VD (*) |
| Carboidratos (g) | 7.9 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 4.0 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 154 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Joy Snack
Ingredients
Part Montagem
Part Recheio
How to make it
FILLING
01. Cut the onions into rings.
02. Place the butter and onions in a skillet and sauté until the onions wilt.
03. Remove from heat and drain. Set aside.
04. Dice the pineapple into cubes.
05. Drizzle olive oil in a hot skillet and quickly sauté the diced pineapple.
06. Remove from heat. Set aside.
ASSEMBLY
01. Cut the T-Milho Light Pão Pronto in half.
02. Spread mayonnaise on both halves of the bread.
03. Place the reserved onions and pineapple on one half of the bread.
04. Add the smoked loin and sliced mozzarella cheese on top of the filling.
05. Cover with the other half of the bread.
Tips
Yield
8 Units of 240 g
Equipment
Stove , Scale , Knife , Container , Cutting Board , Strainer , Skillet
Suggested shelf life
12 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 85 | % VD (*) |
| Carboidratos (g) | 7.9 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 4.0 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 154 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.