Ingredients:

  • 2 slices (60g) sprouted whole grain bread
  • 2 oz (56g) fresh mozzarella cheese, sliced thin
  • 1 medium (120g) vine-ripened tomato, sliced 1/4 inch thick
  • 5-6 large (2g) fresh basil leaves
  • 1 tsp (5ml) extra virgin olive oil
  • 1 tsp (5ml) reduced-sugar balsamic glaze
  • 1 pinch (0.5g) flaky sea salt
  • 1 pinch (0.5g) freshly cracked black pepper

Instructions:

  1. Pat the tomato slices dry with a paper towel to remove excess moisture. Wash and thoroughly dry the basil leaves.
  2. Lay bread slices flat and drizzle 1/2 tsp (2.5ml) of olive oil on each slice. Layer fresh mozzarella first, followed by tomato slices, fresh basil leaves, a sprinkle of sea salt, and cracked black pepper. Finish with a light drizzle of reduced-sugar balsamic glaze.
  3. Place the assembled sandwich in a preheated skillet over medium heat. Press down lightly with a spatula and toast for 2-3 minutes per side until the bread is golden-brown and the mozzarella is melted.