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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.

75 K 3.8/5 (19 reviews)542553

Duration

25 min.

Difficulty

Easy

Last modified on: November 11^th 2015

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

15 min.

Cooking

7 min.

All in all

25 min.

Preparation 15 min.

Cooking 7 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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=15 %	38 g RDI=15 %	17 g RDI=24 %	217 kcal RDI=11 %	911 kJ RDI=11 %
Per sandwiche	22 g RDI=35 %	89 g RDI=34 %	40 g RDI=56 %	500 kcal RDI=25 %	2,094 kJ RDI=25 %
Whole recipe	89 g RDI=138 %	356 g RDI=135 %	162 g RDI=222 %	2,000 kcal RDI=100 %	8,378 kJ RDI=100 %