Cold Roast Beef And Brie

1. Set Brie out to reach room temperature.

2. Slice croissants lengthwise, toast lightly.

3. Spread Brie on halved croissant bottoms.

4. Spread mayonnaise on the other halves.

5. Place the roast beef on Brie halves.

6. Add a leaf of lettuce and a slice of onion to each.

7. Top with mayonnaise halves.

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Nutrient	Quantity
Total fats	88.5864 g
Protein	57.25 g
Carbohydrates	7.5586 g
Energy	1054.387 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9033 g
Water	237.8388 g
Aspartic acid	3.9721 g
Calcium, Ca	438.512 mg
Lutein + zeaxanthin	19 g
Fiber, total dietary	1.19 g
Fatty acids, total saturated 22:0	0.0414 g
Carotene, beta	39.112 g
Niacin	2.9117 mg
Hydroxyproline	0.0463 g
Vitamin A, RAE	400.282 g
Arginine	2.3582 g
Riboflavin	1.2884 mg
Fatty acids, total polyunsaturated 15:0	0.003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Fatty acids, total saturated 20:1	0.0754 g
Glutamic acid	11.628 g
Sodium, Na	1940.397 mg
Fatty acids, total saturated 16:1 undifferentiated	2.6243 g
Total lipid (fat)	88.5864 g
Manganese, Mn	0.1771 mg
Fructose	0.903 g
Proline	5.9641 g
Fatty acids, total saturated 16:0	21.7484 g
Fatty acids, total saturated 8:0	0.6736 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0982 g
Sucrose	0.693 g
Choline, total	75.8347 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0055 g
Fatty acids, total polyunsaturated 18:1 t	0.0812 g
Sugars, total	3.9886 g
Serine	3.0249 g
Fatty acids, total saturated 10:0	1.5264 g
Fatty acids, total saturated 18:0	7.2484 g
Fatty acids, total saturated 20:4 undifferentiated	0.0213 g
Vitamin B-6	0.866 mg
Selenium, Se	44.8585 g
Ash	8.0788 g
Vitamin D	45.785 IU
Fatty acids, total saturated 18:1 undifferentiated	33.0623 g
Pantothenic acid	2.0237 mg
Phenylalanine	3.0025 g
Copper, Cu	0.1133 mg
Betaine	6.1475 mg
Thiamin	0.234 mg
Retinol	396.214 g
Methionine	1.6123 g
Iron, Fe	2.403 mg
Carbohydrate, by difference	7.5586 g
Phosphorus, P	555.984 mg
Folate, total	161.995 g
Fatty acids, total saturated 4:0	1.2792 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0004 g
Alanine	2.4946 g
Cholesterol	274.225 mg
Valine	3.4792 g
Fatty acids, total saturated 18:2 undifferentiated	3.4901 g
Glycine	1.3276 g
Glucose (dextrose)	1.379 g
Fatty acids, total saturated 14:0	7.008 g
Zinc, Zn	8.4743 mg
Isoleucine	2.7143 g
Fatty acids, total saturated 12:0	1.1431 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.054 g
Fatty acids, total polyunsaturated	4.4147 g
Fatty acids, total saturated 14:1	0.0102 g
Fatty acids, total polyunsaturated 17:1	0.017 g
Leucine	5.1537 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	1388.606 IU
Folate, DFE	161.995 g
Tryptophan	0.8455 g
Vitamin C, total ascorbic acid	5.18 mg
Phytosterols	10.5 mg
Fatty acids, total polyunsaturated 18:1 c	0.7153 g
Fatty acids, total saturated 20:0	0.039 g
Fatty acids, total saturated 6:0	0.7326 g
Tyrosine	3.0574 g
Vitamin B-12	4.9872 g
Vitamin K (phylloquinone)	38.3539 g
Fatty acids, total saturated	43.4398 g
Histidine	1.9371 g
Fatty acids, total monounsaturated	36.7943 g
Threonine	2.1345 g
Folate, food	161.995 g
Fatty acids, total polyunsaturated 17:0	0.0324 g
Vitamin D (D2 + D3)	1.134 g
Fatty acids, total polyunsaturated 24:0	0.0174 g
Cryptoxanthin, beta	1.8 g
Vitamin D3 (cholecalciferol)	1.134 g
Vitamin E (alpha-tocopherol)	1.9488 mg
Fatty acids, total trans	0.0812 g
Fatty acids, total trans-monoenoic	0.0812 g
Magnesium, Mg	64.185 mg
Lysine	5.0529 g
Potassium, K	635.111 mg
Cystine	0.3592 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	28	6.538	0.07
Mayonnaise	4 tablespoons	216.6	0	24
Brie cheese	8 ounces	757.512	1.0206	62.7782
roast beef	1.5 1/2	52.275	0	1.7382
lettuce leaf	6	0	0	0
croissant lengthwise	6	0	0	0