Breton Sandwich


Breton Sandwich
This is a sandwich with a difference: its Breton character comes not only from the crab in mayonnaise, but also from pieces of "galette" (buckwheat pancake), fried in butter.
56 K 3.8/5 (19 reviews)
Grade this recipe:
Keywords:
Last modified on: November 11th 2015
For 4 sandwiches, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.
Cooking: 7 min.
All in all: 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Breton Sandwich
Peel 1 red onion and slice thinly into rounds.

Slice 1 tomato (I'm using a green variety here).

Prepare the lettuce leaves.

Stage 2 - 2 min.
Breton Sandwich
Melt 30 g butter in a frying pan on medium heat.

Tear 1 buckwheat pancake into pieces and fry until golden brown.

Stage 3 - 5 min.
Breton Sandwich
Wjen nicely browned, salt lightly and set aside.

Mix 100 g crab meat with 50 g mayonnaise and the chopped 1 tablespoon herbs of your choice.

Stage 4
Breton Sandwich
Lay a slice of toast on the worktop.

Stage 5
Breton Sandwich
Spread a layer of crab mayonnaise with herbs, then add a slice of tomato and a few onion rings.

Stage 6
Breton Sandwich
Add some lettuce and pieces of fried buckwheat pancake.

Stage 7
Breton Sandwich
Top with a second piece of toast.

Stage 8 - 10 min.
Breton Sandwich
Make all the sandwiches like this.

These sandwiches are traditionally served cut into triangles and held one on top of the other with toothpicks.
Remarks
You can use a sea fish, such as salmon, instead of the crab if you prefer.
Keeping: Should be eaten the day it is made.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %270 RDI=30 %140 RDI=20 %2,600 RDI=130 %10,890 RDI: 130 %
Per 100 g6 RDI=3 %30 RDI=3 %20 RDI=2 %280 RDI=10 %1,180 RDI: 10 %
Per sandwiche20 RDI=6 %70 RDI=6 %40 RDI=5 %650 RDI=30 %2,720 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Shellfish, Sulfites, Mustard, Gluten, leaven
How much will it cost?
  • For 4 sandwiches : 7.00 €
  • Per sandwiche : 1.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Cockles and cabbage with smoky cream sauce
Cockles and cabbage with smoky cream sauce
I think you'll like this straightforward recipe which brings together cockles and cabbage with a smoky cream sauce.
December 15th 202126 K 1 hour 6 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011326 K 14 40 min.
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018374 K 14 1 day 1 hour 25 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020525 K 44.2 14 hours 30 min.
Hachis parmentier
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
February 21th 2011403 K 24.3 1 hour 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page