Blueberry and Pesto Sandwich at foodious.com

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Blueberry and Pesto Sandwich

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25 minutes

2 servings

Adjust servings

dairy-free

(?)

Has dairy from:

white cheddar cheese

gluten-free

(?)

Has gluten from:

ciabatta bun

kid friendly

has meat

has pasta

has seafood

mediterranean

(?)

Not Mediterranean due to:

blueberry (fresh)

vegan

(?)

Not vegan due to:

white cheddar cheese
ciabatta bun

vegetarian

pescatarian

paleo

(?)

Not paleo due to:

white cheddar cheese
brown sugar
ciabatta bun

This recipe has no customizations.

Nutrition to Balance

This recipe has Calories as 76.4% and Sodium as 77.1% (as a percentage of RDA).

You'll likely need to take these into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 2.2% of RDA
• Calories: 76.4% of RDA
• Carbs: 22.6% of RDA
• Fat (total lipid): 45.4% of RDA
• Fiber: 5.4% of RDA
• Fructose: 8.1% of RDA
• Protein: 21.9% of RDA
• Sodium: 77.1% of RDA
• Sugar: 42.2% of RDA

• Vitamin A (IU): 78.1% of RDA
• Vitamin B6: 4.2% of RDA
• Vitamin C: 10.4% of RDA
• Iron: 8.3% of RDA
• Magnesium: 9.4% of RDA
• Manganese: 5.9% of RDA
• Niacin: 1.6% of RDA
• Potassium: 5.1% of RDA
• Zinc: 16.1% of RDA

If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

62.3

Calories

1528

Fiber

1.50

Iron

1.58

Protein

24.6

Sodium

1042

Sugars

13.2

Fat (total lipid)

27.8

INGREDIENTS

Amount

Measure

Adjust

Ingredient

slices

white cheddar cheese

sharp white cheddar.

cup

spinach (fresh)

tbsp

pesto

1/2

cups

blueberries (fresh)

can use fresh or frozen.

tbsp

balsamic vinegar

1 1/2

tbsp

brown sugar

whole

ciabatta buns

sliced in half.

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PREPARATION

PREPARING THE BLUEBERRIES

In a small saucepan, combine blueberries, sugar and vinegar.

Turn on medium heat and let come to a slow boil. Use a utensil to crush berries as you stir.

After boiling for about 5 minutes, pour mixture into a mesh strainer and let the juice syrup separate from the solid berries.

ASSEMBLING THE SANDWICH

Once the blueberries are cooled, spread crushed blueberries onto one slice of bread. On the other, spread out the pesto.

Top with cheese and spinach and serve.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 1528

Protein 24.6 g

Carbohydrates 62.3 g

Iron 1.58 mg

Fiber 1.50 g

Calcium 22.2 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.