Directions:
- Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels.
- Combine the pesto with the mayonnaise and smear on the bottom part of the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper; close the sandwich and wrap in parchment paper.
- Photograph by Hallie Burton
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 949.43 Kcal (3975 kJ) | ||
| Calories from fat | 184.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.55g | 32% | |
|---|---|---|---|
| Cholesterol | 17.64mg | 6% | |
| Sodium | 1899.21mg | 79% | |
| Potassium | 1934.21mg | 41% | |
| Total Carbs | 151.46g | 50% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 20.3g | 81% | |
| Protein | 34.9g | 70% | |
| Vitamin C | 30.2mg | 50% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 21.1mg | 117% | |
| Calcium | 233.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 101.28 Kcal (424 kJ) | ||
| Calories from fat | 19.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 32% | |
|---|---|---|---|
| Cholesterol | 1.88mg | 6% | |
| Sodium | 202.61mg | 79% | |
| Potassium | 206.34mg | 41% | |
| Total Carbs | 16.16g | 50% | |
| Sugars | 0.72g | 27% | |
| Dietary Fiber | 2.17g | 81% | |
| Protein | 3.72g | 70% | |
| Vitamin C | 3.2mg | 50% | |
| Iron | 2.2mg | 117% | |
| Calcium | 24.9mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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