Directions:
- In sauce pot, combine the vinegar, red wine, peppercorns, thyme leaves and bay leaf. Bring the liquid up to a simmer and reduce by half, about 2 minutes. Add the cream and .reduce by half again, about 2 minutes. Stir in tomato sauce. Mount in the butter cubes and strain through a chinoise. Season with salt and pepper. Spoon the sauce in the center of the plate and spread the rim with the sauce. Place the sandwich in the center of the sauce. Garnish with basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1058.6 Kcal (4432 kJ) | ||
| Calories from fat | 876.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 97.39g | 150% | |
|---|---|---|---|
| Cholesterol | 264.31mg | 88% | |
| Sodium | 2941.97mg | 123% | |
| Potassium | 629.84mg | 13% | |
| Total Carbs | 40.43g | 13% | |
| Sugars | 18.04g | 72% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 3.21g | 6% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.8mg | 10% | |
| Calcium | 73.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 302.37 Kcal (1266 kJ) | ||
| Calories from fat | 250.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.82g | 150% | |
|---|---|---|---|
| Cholesterol | 75.49mg | 88% | |
| Sodium | 840.32mg | 123% | |
| Potassium | 179.9mg | 13% | |
| Total Carbs | 11.55g | 13% | |
| Sugars | 5.15g | 72% | |
| Dietary Fiber | 1.02g | 14% | |
| Protein | 0.92g | 6% | |
| Vitamin C | 3.6mg | 21% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 0.5mg | 10% | |
| Calcium | 21mg | 7% | |
* 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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