- 2 fresh baguettes
- 1 x 400 g jar organic tomato-and-basil pasta sauce
- 2x350 g pack continental German-style Viennas
Preheat the oven to 180°C.
Bake the baguettes for 8 minutes, or until warm and crisp.
Meanwhile, heat a saucepan of water. Once boiling, remove from the heat and add the Viennas. Leave in the water for 10 minutes then drain. Slice the warm baguettes in half lengthways and line up the Viennas horizontally on top of each half.
Spoon over the organic tomato sauce and serve.
Per serving: 2258.8 kJ, 18.3 g protein, 23.8 g fat, 63.3 g carbs