Olé Snack
Ingredients
Part Montagem
Process
01. Slice the tomatoes. Set aside.
02. Cut the Semi Italian Ready Bread in half.
03. Spread mayonnaise over both halves of the bread.
04. Place slices of Italian salami and mozzarella on one half of the bread.
05. Spread the reserved sliced tomatoes and arugula over the mozzarella.
06. Cover with the other half of the bread.
Yield
8 Units of 190 g
Equipment
Scale , Knife , Container , Cutting Board
Suggested shelf life
12
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 82 | % VD (*) |
| Carboidratos (g) | 8.6 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.1 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 3.6 | % VD (*) |
| Gorduras saturadas (g) | 1.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 202 | % 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.
Olé Snack
Ingredients
Part Montagem
How to make it
ASSEMBLY
01. Slice the tomatoes. Set aside.
02. Cut the Semi Italian Ready Bread in half.
03. Spread mayonnaise over both halves of the bread.
04. Place slices of Italian salami and mozzarella on one half of the bread.
05. Spread the reserved sliced tomatoes and arugula over the mozzarella.
06. Cover with the other half of the bread.
Tips
Yield
8 Units of 190 g
Equipment
Scale , Knife , Container , Cutting Board
Suggested shelf life
12 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 82 | % VD (*) |
| Carboidratos (g) | 8.6 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.1 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 3.6 | % VD (*) |
| Gorduras saturadas (g) | 1.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 202 | % 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.