15 min
Vegetarian Suitable for vegetarians
Type of dish: Sándwich
Temperature: Cold
Allergens
Gluten
Gluten
Milk
Milk
Mustard
Mustard
Sesame
Sesame
Soy
Soy
Sulfites
Sulfites
Traces of celery
Traces of celery
Ingredients for 5 portions
Ingredients for portions/units
Sliced bread 15.0 ud
Watercress 0.1 g
Salad tomato 0.5 kg
Chilli pepper 1.0 g
Hummus 5.0 ud
Garlic, bulb 1.0 ud
Table salt 5.0 g
Dijon mustard 5.0 g
Egg free mayonnaise 0.2 l
Patissiere flour 7.5 kg
Sourdough 1.5 kg
Water 4.5 l
Yeast 300.0 g
Table salt 150.0 g
Skimmed powdered milk 187.5 g
Sugar 0.3 kg
Flour enhancer 75.0 g
Garbanzos cocidos en conserva 0.25 kg
Lemon 0.05 kg
0.005 kg
Cumin 0.25 g
Table salt 0.005 g
Elaboration
  • Prepare an egg-free  vegan mayonnaise and mix with mustard sauce.
  • Make  the  hummus
  • Toast the tomato slices on the grill. Set aside.
  • Cut the garlic into brunoise and sauté with the sliced mushrooms. Season with salt and set aside.
  • Peel and  cut the avocado slices . Season with salt and lemon.
  • Toast the sliced bread on one side.

SET UP 

  • Put the hummus, watercress and tomato on a slice of bread.
  • Add another bread slice. Top it with a tablespoon of mustard sauce, the mushroom and avocado.
  • Cover with the last slice of bread.
  • Remove the crusts with a serrated knife and cut the sandwiches in two halves (rectangular shape).
  • Place on a plate with a dessert knife and fork.
Nutritional information (1 portion)
Fiber 111.91 g
Saturates 28.01 g
Monounsaturated fatty acids 60.88 g
Polyunsaturated fatty acids 105.62 g
Cholesterol 7.48 mg
Calcium 899.28 mg
Iron 35.84 mg
Zinc 25.49 mg
Vitamin A 167.36 ug
Vitamin C 26.37 g
Folic acid 1580.68 ug
Salt (Sodium) 13681.94 mg
Sugars 87.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.