Share on Pinterest Share on LinkedIn Share on WhatsApp
Greens & Sprouts Gluten Free Melt
A simple, but perfect vegetarian combination of springtime flavors sandwiched between two crisp slices of gluten free bread.
Servings Prep Time
1serving 5minutes
Cook Time
3-4minutes
Servings Prep Time
1serving 5minutes
Cook Time
3-4minutes
Ingredients
Artichoke Aioli
Sandwich/Melt
Instructions
  1. Pre-heat your panini grill.
  2. Lightly coat one side of each slice of Canyon Bakehouse bread with your butter option.
  3. Mix all ingredients for the Garlic Aioli in a small bowl and set aside.
  4. Place a piece of cheese on the inside (non-buttered side) of each slice of bread.
  5. Decide which bread slice will be the bottom and begin stacking in the following order — zucchini, avocado, sprouts, greens, and pickled red onions.
  6. Slather the artichoke aioli across the top.
  7. Place the other slice of cheese and bread over top. Put the sandwich on the grill and gently begin to apply some pressure.
  8. Check sandwich about 2 minutes in to see that the bread is getting golden grill marks and isn’t burning.
  9. Allow to the sandwich to cook for another minute or two until the cheese has melted.
  10. Remove your melt from the hot grill with a spatula and allow to set for a minute or so.
  11. Using a sharp knife, cut through at a diagonal. Enjoy!