Lanche Brasil
Ingredients
Part Montagem
Part Recheio
Process
01. Cut the tough loin into cubes. Set aside.
02. Add the chopped onion, chopped garlic, beef stock, and oil to taste in a pressure cooker and sauté quickly.
03. Add the reserved tough loin cubes and sauté for approximately 4 minutes.
04. Cover the meat with water and cook for approximately 50 minutes or until tender.
05. Shred the meat while still hot.
06. Add the chopped green herbs and salt to taste. Set aside.
07. Fry the bacon slices until golden.
08. Place them on a paper towel to remove excess fat. Set aside.
09. Slice the tomatoes. Set aside.
ASSEMBLY
01. Chop the romaine lettuce. Set aside.
02. Cut the Ready Semi Italian Bread (ball-shaped) in half and spread mayonnaise on both halves of the bread.
03. Add the reserved shredded meat on one half of the bread.
04. Spread the reserved cheddar cheese, sliced tomatoes, sliced bacon, and romaine lettuce.
05. Cover with the other half of the bread.
Yield
5 Units of 215 g
Equipment
Stove , Spatula , Scale , Container , Cutting Board , Frying Pan , Serrated Knife , Paper Towel , Pressure Cooker
Suggested shelf life
12
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 118 | % VD (*) |
| Carboidratos (g) | 9.1 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.1 | % VD (*) |
| Proteínas (g) | 8.4 | % VD (*) |
| Gorduras totais (g) | 5.4 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 266 | % 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.
Lanche Brasil
Ingredients
Part Montagem
Part Recheio
How to make it
FILLING
01. Cut the tough loin into cubes. Set aside.
02. Add the chopped onion, chopped garlic, beef stock, and oil to taste in a pressure cooker and sauté quickly.
03. Add the reserved tough loin cubes and sauté for approximately 4 minutes.
04. Cover the meat with water and cook for approximately 50 minutes or until tender.
05. Shred the meat while still hot.
06. Add the chopped green herbs and salt to taste. Set aside.
07. Fry the bacon slices until golden.
08. Place them on a paper towel to remove excess fat. Set aside.
09. Slice the tomatoes. Set aside.
ASSEMBLY
01. Chop the romaine lettuce. Set aside.
02. Cut the Ready Semi Italian Bread (ball-shaped) in half and spread mayonnaise on both halves of the bread.
03. Add the reserved shredded meat on one half of the bread.
04. Spread the reserved cheddar cheese, sliced tomatoes, sliced bacon, and romaine lettuce.
05. Cover with the other half of the bread.
Tips
Yield
5 Units of 215 g
Equipment
Stove , Spatula , Scale , Container , Cutting Board , Frying Pan , Serrated Knife , Paper Towel , Pressure Cooker
Suggested shelf life
12 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 118 | % VD (*) |
| Carboidratos (g) | 9.1 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.1 | % VD (*) |
| Proteínas (g) | 8.4 | % VD (*) |
| Gorduras totais (g) | 5.4 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 266 | % 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.