Ginga Snack
Ingredients
Part Montagem
Part Recheio
Process
01. Place the sausage in a flat baking dish and bake at 200°C for approximately 25 minutes in a convection oven or until golden brown. Let cool.
02. Cut the sausage lengthwise. Set aside.
03. Slice the onion and tomato into rounds. Set aside separately.
04. Drizzle some olive oil into a hot skillet and sauté the onion until wilted. Set aside.
01. Cut the Ready Baguette in half.
02. Spread mayonnaise on both halves of the bread.
03. Place slices of mozzarella on one half of the bread.
04. Spread the sliced tomato and the sautéed onion over the mozzarella.
05. Add the reserved roasted sausage.
06. Cover with the other half of the bread.
Yield
8 Units of 235 g
Equipment
Oven , Stove , Scale , Flat Baking Sheets , Knife , Container , Cutting Board , Skillet
Suggested shelf life
12
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 83 | % VD (*) |
| Carboidratos (g) | 7.4 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 4.2 | % VD (*) |
| Gorduras saturadas (g) | 1.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 301 | % 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.
Ginga Snack
Ingredients
Part Montagem
Part Recheio
How to make it
FILLING
01. Place the sausage in a flat baking dish and bake at 200°C for approximately 25 minutes in a convection oven or until golden brown. Let cool.
02. Cut the sausage lengthwise. Set aside.
03. Slice the onion and tomato into rounds. Set aside separately.
04. Drizzle some olive oil into a hot skillet and sauté the onion until wilted. Set aside.
01. Cut the Ready Baguette in half.
02. Spread mayonnaise on both halves of the bread.
03. Place slices of mozzarella on one half of the bread.
04. Spread the sliced tomato and the sautéed onion over the mozzarella.
05. Add the reserved roasted sausage.
06. Cover with the other half of the bread.
Tips
Yield
8 Units of 235 g
Equipment
Oven , Stove , Scale , Flat Baking Sheets , Knife , Container , Cutting Board , Skillet
Suggested shelf life
12 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 83 | % VD (*) |
| Carboidratos (g) | 7.4 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 4.2 | % VD (*) |
| Gorduras saturadas (g) | 1.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 301 | % 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.