For the pastry
4 slices gluten free bread
2 ripe tomatoes, sliced
100g grated Mozzarella
1 handful fresh basil leaves
For the optional extras
1 tbsp olives
1 tbsp roasted peppers from a jar
1 tbsp Parmesan or vegetarian equivalent
Heat up your sandwich toaster, or health/panini grill. Lay your four slices of gluten free bread out.
Top two with grated mozzarella, then the tomato and basil (along with any extras).
Season with salt and pepper, then top with the second slice of gluten free bread.
Pop under the grill, until toasted and delicious.
Recipe adapted from: Good Food
Tip: some gluten free bread can become soggy very quickly, if you find the gluten free bread you use does this, simply toast the bread on the ‘inside’ before you add the toppings.