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Breton Sandwich

Name: Breton Sandwich
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 sandwiches
Cuisine: French
Ingredients: 1 red onion; 1 tomato; 50 g lettuce leaves; 1 buckwheat pancake; 30 g butter; 100 g crab meat; 50 g mayonnaise; 1 tablespoon herbs of your choice; 8 slices thin toast; salt

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.

66 K 3.8/5 (19 reviews)

25 min.

Easy

7.00 €

4 sandwiches

10 Ingredients

Last modified on: November 11^th 2015

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For 4 sandwiches, you will need:

1 1 red onion
2 1 tomato
3 50 g lettuce leaves
4 1 buckwheat pancake
5 30 g butter
6 100 g crab meat
7 50 g mayonnaise
8 1 tablespoon herbs of your choice
9 8 slices thin toast
10 salt
Total weight: 920 grams

Change these quantities to make:

2 sandwiches 4 sandwiches 8 sandwiches 12 sandwiches

Change measures:

Metric

Metric weight Metric volumes

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.

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.

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.

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

Lay a slice of toast on the worktop.

Stage 5

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

Stage 6

Add some lettuce and pieces of fried buckwheat pancake.

Stage 7

Top with a second piece of toast.

Stage 8 - 10 min.

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 recipe	60 RDI=20 %	270 RDI=30 %	140 RDI=20 %	2,600 RDI=130 %	10,890 RDI: 130 %
Per 100 g	6 RDI=3 %	30 RDI=3 %	20 RDI=2 %	280 RDI=10 %	1,180 RDI: 10 %
Per sandwiche	20 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

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