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Greens & Sprouts Gluten Free Melt
A simple, but perfect vegetarian combination of springtime flavors sandwiched between two crisp slices of gluten free bread.
Gluten Free Courses
Gluten Free Mains
Vegan mayo will work too!
fine sea salt
Heritage Style Bread from Canyon Bakehouse
ghee or vegan spread
broccoli or radish
3 or 4
pickled red onions
optional: freshly sliced red onions
optional: use a vegan, gluten free cheese
Pre-heat your panini grill.
Lightly coat one side of each slice of Canyon Bakehouse bread with your butter option.
Mix all ingredients for the Garlic Aioli in a small bowl and set aside.
Place a piece of cheese on the inside (non-buttered side) of each slice of bread.
Decide which bread slice will be the bottom and begin stacking in the following order — zucchini, avocado, sprouts, greens, and pickled red onions.
Slather the artichoke aioli across the top.
Place the other slice of cheese and bread over top. Put the sandwich on the grill and gently begin to apply some pressure.
Check sandwich about 2 minutes in to see that the bread is getting golden grill marks and isn’t burning.
Allow to the sandwich to cook for another minute or two until the cheese has melted.
Remove your melt from the hot grill with a spatula and allow to set for a minute or so.
Using a sharp knife, cut through at a diagonal. Enjoy!