Calories
549 kcal
Protein
29.2 g
Fat
37.6 g
Carbohydrates
23.2 g
Rinse tomatoes and mushrooms under running water, finely cut.
Spread butter on the rye bread slices. Then brown them in a dry frying pan on both sides until golden brown.
Transfer the cheese, tomatoes, mushrooms and sauce pesto on rye bread slices. Top with another slice of bread. Heat the frying pan, put the sandwiches, close with a lid. Wait until the cheese has melted. Gently flip over to the other side in a few minutes.
Bon Appetit!
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