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Freida's Italian Sandwiches

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.4086
Energy (kCal)982.6032
Carbohydrates (g)19.3052
Total fats (g)85.8894
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Use waterpacked tofu and it should be well drained [that means press it dear] and sliced into 1/4-inch-thick pieces. | 2. Preheat a broiler and place tofu on foil lined pan broiling 4 inches from heat until browned. About 2 to 3 minutes a side. This is why you had to press it. | 3. Sprinkle tomato with oil, salt and pepper. | 4. Combine the mayo and rosemary. | 5. Assemble the sandwiches by arranging bread on tray. Spread pesto on half. Spread mayo on other half. Layer the tofu, tomatoes, mushrooms and sprouts on the pesto half. | 6. Top with mayo half. Cut crosswise. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tofu 7 ounces firm 285.7629 5.5168 34.2717 17.3045
    tomato 2 sliced 32.76 7.0798 1.6016 0.364
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    salt - - - -
    pepper ground - - - -
    mayonnaise 1/3 cup 279.1733 0.0 0.2861 30.9333
    rosemary 1 tablespoon chopped crushed 2.227 0.3519 0.0563 0.0996
    wheat bread 8 slices - - - -
    pesto sauce 1/4 cup 263.34 6.3567 6.1929 23.688000000000002
    mushroom 1/4 cup sliced marinated - - - -
    radish sprout 1/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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