the
the
L I T T L E I TA LY
W H E AT- L E S S O R I G I NA L
ser ving size 1 SA N DW I CH
ser ving size 1 SAN DW I C H
2 S LICES MOZZ A R EL L A
2 SLI C ES C H ED DAR CHEESE
1 T B S P P ESTO
1/2 TSP C RU SH ED ROSEMARY
4 S LICES P EP P ERO N I
2 SLI C ES G LU T E N -FREE BREAD
1 /4 S LICE TO M ATO
1 T BSP BU T T ER
1 CIABAT TA RO L L
1 TSP G A RLI C POWDER
1 T BS P O LI V E O I L
1/8 TSP PA PRI K A
1 TS P GAR L I C P OW D ER
1/2 TSP H ONEY
1 /8 TS P SA LT & P EP P ER
1. In a small bowl mix butter, garlic powder,
1 /8 TS P DRI ED O R EG A N O
paprika, and honey.
1 /2 TS P LE M O N JU I C E (o pt i o n a l )
2. Spread mixture on one side of both slices of bread.
3. Add cheddar cheese and rosemary. Top with other
1 . In a small bowl mix olive oil, garlic powder, salt and
slice of bread.
pepper, oregano, and lemon.
4 . Place on greased skillet over medium heat for about 5
2 . Slice ciabatta roll in half and brush mixture on outside
minutes, flipping occasionally. Cook until cheese is
of bread. Use a brush for even coating.
melted and bread is lightly toasted.
3 . Spread pesto on bottom slice of bread.
4. Add pepperoni, tomato, and mozzarella. Top with other
slice of bread.
5. Place on greased skillet over medium heat for about 5
minutes, flipping occasionally. Cook until cheese is
melted and bread is lightly toasted.
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