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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (196g) Recipe makes 1 servings The following items or measurements are not included below: boursin cheese tapenade |
||
| Calories 376 | ||
| Calories from Fat 150 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.7g | 25% | |
| Saturated Fat 5.9g | 29% | |
| Monounsaturated Fat 7.1g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 79mg | 26% | |
| Sodium 394mg | 16% | |
| Potassium 496mg | 14% | |
| Total Carbohydrate 27.7g | 9% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 3.8g | ||
| Protein 27.2g | 54% | |
Toasted Provençal Panini (Sandwich)
By: Vicki in CT
Mar 28, 2008
From the boursin cheese website. Haven't tried it yet, but sounded good so posting for safe keeping.
SERVES 1
Ingredients
- 2 slices bread, lightly toasted
- 1/3 cup boursin cheese, any flavor
- 1 medium plum tomato, sliced
- 3 ounces cooked ham, thinly sliced
- 2 tablespoons black olive tapenade
- drizzle extra virgin olive oil (optional)
Directions
1
Spread boursin cheese on one slice of bread.2
On other slice of bread spread tapenade.3
Prepare sandwich by layering tomato and ham.4
Close sandwich.5
Drizzle oil on outside of bread.6
Grill in skillet or panini press.
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Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Course > Main Dish
- Main Ingredient > Meat > Pork > Ham
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Western > French
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
- Occasion > Holiday/Event
- Occasion > Brunch
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: French Tart
On Aug 14, 2008
Tasty, easy and full of flavour; You cannot go wrong with Boursin Cheese and we loved the other additions in this sandwich. I only had a little tapenade left - we use it a lot in France, so I added a few chopped olives to the panini as well. We ate this for lunch with some crisps and a mixed green salad - perfect! Made for the OZ/NZ Recipe Swap #19 - many thanks Vicki! FT 
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