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Beef and Provolone Focaccia Sandwiches

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.0115
Energy (kCal)1317.82
Carbohydrates (g)13.8749
Total fats (g)91.7011
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut focaccia horizontlly in half to make 2 layers. Spread pesto over cut sides. | 2. Layer beef, tomato, cheese and romaine between layers. Cut filled focaccia into 6 wedges. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    focaccia bread 1 loaf - - - -
    basil pesto 1/4 cup - - - -
    roast beef 8 ounces sliced 278.8 0.0 49.0507 9.2707
    tomato 1 sliced 22.14 4.7847 1.0824 0.24600000000000002
    provolone cheese 8 slices 786.24 4.7936 57.2992 59.6288
    romaine leaf 2 - - - -

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



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