20 min
Type of dish: Sándwich
Temperature: Hot
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Butter 0.05 kg
Bacon 0.1 kg
Patissiere flour 1.389 kg
Water 0.833 l
Sourdough 0.278 kg
Sugar 0.056 kg
Flour enhancer 13.889 g
Yeast 55.556 g
Table salt 27.778 g
Skimmed powdered milk 34.722 g
Elaboration
  • Prepare a ham and cheese sandwich and set aside.
  • Prepare the bechamel.  
  • Soften the butter and spread it onto the bread, toast on both sides. Set aside.
  • Grill the bacon until it is crispy.
     

SET UP

  • Place the grilled bacon on top of the ham and cheese sandwich.
  • Cover the bacon with a slice of bread.
  • Cover with the bechamel.
  • Sprinkle with grated cheese.
  • Heat ‘au gratin’.
  • Place on a plate with a knife and fork.
Nutritional information (1 portion)
Fiber 72.82 g
Saturates 45.98 g
Monounsaturated fatty acids 50.12 g
Polyunsaturated fatty acids 82.41 g
Cholesterol 164.71 mg
Calcium 1533.2 mg
Iron 24.23 mg
Zinc 20.12 mg
Vitamin A 601.2 ug
Vitamin C 3.88 g
Folic acid 1268.82 ug
Salt (Sodium) 13060.85 mg
Sugars 83.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.