1batch of gluten free white bread sourdoughsee notes for the recipe link
FOR THE LEMON AND ROCKET PESTO:
100gparmesanmake sure it’s vegetarian if it needs to be
Juice of 1 lemonor just shy of 1/3 cup
FOR THE SOURDOUGH TOASTIES:
2slicesof gluten free sourdough per toastie
4slicesof Fromager D’affinois Campagnier per personI 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 greensI used rocket and spinach
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.