Not sure what to do with all those sprouts? Here’s a delicious way to incorporate these healthy little vegetables in a wonderful open sandwich. Try this tasty combination of shredded Brussels sprouts, crispy pancetta, creamy French garlic and herb cream cheese on toasted sourdough.
Nutrition Facts
Shredded brussels sprouts, pancetta and cream cheese on toasted sourdough
Amount Per Serving
Calories 486
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 34mg11%
Sodium 732mg32%
Potassium 450mg13%
Carbohydrates 44g15%
Fiber 5g21%
Sugar 5g6%
Protein 16g32%
Vitamin A 414IU8%
Vitamin C 72mg87%
Calcium 74mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Shredded brussels sprouts, pancetta and cream cheese on toasted sourdough
A tasty open sandwich
Servings: 2
Calories: 486kcal
Equipment
- 1 Frying pan
Ingredients
- 1 tbsp olive oil
- 1 clove garlic peeled and finely sliced
- 100 g pancetta cubed
- 100 g brussels sprouts shredded
- 1 zest of a lemon
- Salt to taste
- Pepper to taste
- 2 slices sourdough
- 1 tub cream cheese
Method
- Heat the oil in a frying pan or wok, add the garlic and pancetta and cook for a few minutes until golden.
- Add the shredded Brussels sprouts, lemon zest and seasoning to the pan and fry for around 10 minutes until starting to soften.
- Toast the sourdough. Spread thickly with the cream cheese. Top with the Brussels sprouts and pancetta mix.
Nutrition
Calories: 486kcal | Carbohydrates: 44g | Protein: 16g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 732mg | Potassium: 450mg | Fiber: 5g | Sugar: 5g | Vitamin A: 414IU | Vitamin C: 72mg | Calcium: 74mg | Iron: 4mg
Recipe courtesy of Paysan Breton
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