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GLUTEN FREE WHITE BREAD SOURDOUGH TOASTIES WITH LEMON ROCKET PESTO AND FROMAGER D’AFFINOIS CAMPAGNIER CHEESE

Gluten free, nut free, FODMAP friendly, low lactose
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Ingredients
  

  • 1 batch of gluten free white bread sourdough see notes for the recipe link

FOR THE LEMON AND ROCKET PESTO:

  • 100 g parmesan make sure it’s vegetarian if it needs to be
  • 100 g rocket
  • Juice of 1 lemon or just shy of 1/3 cup
  • 1 tablespoon olive oil

FOR THE SOURDOUGH TOASTIES:

  • 2 slices of gluten free sourdough per toastie
  • 4 slices of Fromager D’affinois Campagnier per person I like to slice from the pointy end of the cheese so that the pieces will fit nicely in the toastie
  • Freshly cracked pepper and sea salt flakes
  • Fresh greens I used rocket and spinach

Instructions
 

  • Make your bread. See the recipe notes section for a link to the recipe.

TO MAKE THE PESTO:

  • Combine all your ingredients in a food processor and blend until you’ve reached the desired consistency. Adjust for lemon and seasoning. Keep in an airtight container until you’re ready to use it.

TO MAKE THE TOASTIES:

  • Use your preferred method to toast 2 slices of gluten free sourdough at a time. I don’t have a toaster - I use a sandwich press for my toast. Whatever method you prefer, toast the bread until it is golden and crunchy.
  • Slather the toast (both sides) in the rocket pesto, and top one side with extra greens, followed by the Fromager D’Affinois Campagnier slices. Finish with the seasoning, and pop the lid on.
  • Leave the toastie for a minute or so until the residual heat from the toast starts to melt the cheese. Serve immediately.
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