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Gluten-free Caprese BLT


  • Author: Jennifer Shreckengost
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
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Ingredients

  • Sandwich ingredients:
  • Gluten-free focaccia bread (I used Canyon Bakehouse Rosemary and Thyme Focaccia bread)
  • 1 fresh organic tomato
  • 1 package fresh sliced mozzarella
  • Homemade basil pesto (see recipe below)
  • 1 tbsp. olive oil
  • 4 slices nitrate free bacon (I use Pederson’s nitrate free, no-sugar bacon)
  • Pesto Ingredients:
  • 1 cup fresh basil (packed into cup)
  • 1/4 cup fresh spinach (packed into cup)
  • 1 garlic clove
  • 1/4 cup Parmesan cheese
  • 3 tbsp. olive oil
  • 1/2 tsp. lemon juice
  • 1/4 tsp. pink Himalayan salt

Instructions

  1. Make the pesto first by combining all ingredients into a food processor and blending until well combined and you have a nice paste.
  2. Cook bacon and set aside.
  3. Slice focaccia bread and place in toaster. Brush on olive oil once toasted.
  4. Assemble the sandwich starting with a layer of fresh tomato, mozzarella cheese, bacon, then pesto.

  • Cuisine: Italian
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