Pesto & Tomato Open Sandwich on Helga’s Gluten Free bread

I don’t know about you but I’ve been through a lot of gluten free breads since I was diagnosed Coeliac. But the only one I keep coming back to at the supermarket is the Helga’s Gluten Free bread range.

Before I was diagnosed with Coeliac Disease I used to hate sandwiches for lunch at school. I’d often bring my sandwiches home uneaten (sorry Mum!). But after I was told I could no longer have a fresh sandwich for lunch – well it was all I wanted. However, that was made much harder with the gluten free bread at the time when I was diagnosed, almost 10 years ago. It was dense, crumbly, often tasted sweet and had to be toasted to be somewhat edible. So, I pretty much gave up hope on having a gluten free sandwich. Until NOW! Gluten free bread has come such a long way in 10 years, so far in fact my non-gluten free partner happily eats it at home.

To celebrate the great tasting and soft gluten free bread on the market I wanted to give all my fellow Coeliac’s some inspiration to make lunch great again! If you have the time, I highly recommend you make the fresh pesto to go with this recipe – it packs a punch.

Enjoy!

Kath xx

Pesto & Tomato Open Sandwich on Helga’s Gluten Free bread

melbourneglutenfree I don’t know about you but I’ve been through a lot of gluten free breads since I was diagnosed Coeliac. But the… Bread Pesto & Tomato Open Sandwich on Helga’s Gluten Free bread European Print This

Serves: 1 Prep Time: 10

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the sandwich:
• 1 slice of Helga’s Gluten Free 5 Seeds bread
• ¼ avocado, thinly sliced
• 1 tbsp pesto (if fresh recipe below)
• 4 cherry tomatoes
• 4 small bocconcini
• A drizzle of olive oil
• ½ tsp balsamic vinegar glaze
• Basil pesto ingredients:
• 20g pine nuts
• ¾ cup of fresh basil plus extra to serve
• 30g parmesan cheese, grated
• 1 garlic clove (optional)
• 3 tbsp of olive oil

Instructions

1. Spread the bread with the pesto. Top with avocado, cherry tomatoes, bocconcini, a drizzle of olive oil and balsamic. Sprinkle over fresh basil and serve.

For the pesto:

1. In a small fry pan over medium heat, lightly toast the pine nuts.
2. In a food processor, place all the pesto ingredients except the olive oil. Blitz until combined. Drizzle in the olive oil and continue to blitz until well combined.
3. Season with salt and pepper to taste. Store in an airtight jar in the fridge for up to 2 weeks.