Sandwich Light with Bresaola

When you say "Sandwich", you immediately think of a giant sandwich, perhaps in several layers, stuffed with super-calorie sauces, cold cuts, hard-boiled eggs, butter or who knows what else. For heaven's sake, certainly a very greedy food but, how do we put it with calories? In your opinion, is it possible to prepare a light sandwich? Of course yes! And today I'm here to offer you a very light version, but of course very tasty!

Video of the Recipe

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Identity Card of the Recipe

• 121 KCal Calories per serving

• Ingrediants

  • 3 slices (180 g) of rye bread or sandwich bread
  • 70 g of fresh ricotta
  • 80 g of coppery tomatoes
  • A few gentle salad leaves
  • 50 g of bresaola
  • 10 g of grated Parmesan cheese
  • 30 g of gherkins
  • 15 g of vegan or light or yogurt mayonnaise

  Materials Needed

  • Chopping board
  • Knives
  • Scale weighs food
  • Sticks for sandwiches
  • Vegetable peeler (for flakes)
  • Hand blender for mayonnaise

  Preparation

  Please note
  To prepare this Sandwich we have chosen a ready-made rye bread (without animal fat). However, it is possible to prepare the dough at home. For the recipe, click on THIS VIDEO.

  1. Spread 50 g of ricotta on a slice of rye bread (each slice of bread weighs 60 g).
  2. Wash the tomato and cut it into very thin slices. Arrange the tomato slices on top of the ricotta.
  3. Wash a few green salad leaves. Arrange the leaves on top of the tomato.
  4. At this point prepare the filling of the second layer. Prepare the egg-free mayonnaise following the recipe shown in THIS VIDEO.

  How do you make egg-free mayonnaise?
  In the glass of a blender, pour 50 ml of seed oil and 50 ml of soy milk (or cow's milk). Season with salt, add a drop of lemon and flavor to taste with a teaspoon of mustard paste. Blend intermittently with the immersion blender until the desired consistency is obtained. Keep in the fridge at least one hour before use.

  5. Prepare the Parmesan cheese flakes with the help of a vegetable peeler.
  6. Cut the gherkins into thin slices.
  7. Spread a second slice of rye bread with 15 g of egg-free mayonnaise. Arrange the slices of bresaola on top of the mayonnaise; add the parmesan flakes and the slices of gherkins.
  8. Spread the remaining ricotta on the third slice of rye bread.
  9. Compose the sandwich, taking care to turn the slice with the ricotta towards the filling.
  10. Leave the sandwich to rest in the fridge for an hour.
  11. Cut the sandwich into slices and serve with the appropriate toothpicks.

  Alice's comment - PersonalCooker

  Inviting right? Yes, very much and I assure you that I have just created a very appetizing Sandwich but which, unlike the classics, stands out for its low fat intake! Ideal for the Easter Monday picnic!

  Nutritional values ​​and Health Comment on the recipe

  Light Sandwiches with Bresaola are a light food, rich in carbohydrates, low in fat and an interesting amount of protein and dietary fiber. The sandwich is suitable for nutrition against overweight and also for metabolic diseases, with an eye on portions for diabetics. The average portion of Sandwich Light with Bresaola is about 220-240g (270-290kcal).