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94/ Montadito de lengua curada de buey, pepinillo y Arzúa


40 g. panecillo
20 g. lengua de buey
7,5 g. pepinillo
20 g. queso de Arzúa


Tostar el panecillo, colocar láminas de lengua, pepinillo y queso por encima.
Gratinar y cerrar con la otra tapa del pan.

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