Ingredients


4 thin slices gluten free ciabatta bread (cut diagonally for longer slices)

4 slices prosciutto

4 slices mozzarella (half a 125g pack)

1 roasted red capsicum/pepper from a jar, halved

2 tbsp pesto - click here for recipe

olive oil for brushing











Method

 

Put a griddle pan over a gentle heat to warm. Take the gluten free bread and make two sandwiches, layering up the prosciutto, cheese, red capsicum/pepper and pesto for the filling. Brush the outsides of the bread with oil.

Put the sandwiches on the griddle and cook for about 1 minute each side – press down firmly with a metal spatula so they flatten and become golden and ridged by the griddle. Eat while deliciously hot and melted.


Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Mozzarella & prosciutto panini