Grilled stuffed flatbread
- 1 flatbread
-
herb butter - 2 red onions
- 1 yellow pepper
- 2 stem (s) Parsley
- 2 EL pepper-filled olives
- 4 soft rolls (sprinkled with sesame seeds)
-
Remoulade - 1/2 Head of iceberg lettuce
- 1 green bell pepper
- 1 Bund Radish
- 4 slices wheat bread
- Mustard
- 1 small cucumber
- 1 Radicchio
- dried herbs of Provence
50 minutes
light
- 1.
- Quarter the flatbread, cut open and coat with herb butter. Peel the onions and cut into thin rings. Clean and wash yellow peppers, also cut into rings. Wash parsley and pluck leaves.
- 2.
- Cut the olives into small slices. Fill flatbread with prepared ingredients. Spread the bread roll with tartar sauce. Clean and wash the iceberg lettuce and cut into strips. Clean and wash green peppers and radishes, cut into rings.
- 3.
- Top the rolls with it. Brush the toast with mustard. Wash the cucumber and cut into thin slices. Clean and wash the radicchio and cut into strips. Cover 4 slices of toast with it. Place the remaining slices of toast on top.
- 4.
- Sprinkle with dried herbs. Grill all of the breads for about 5-10 minutes.
1 person approx.:
- 260 kcal
- 1090 kJ
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