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Mozzarella’s sweet notes temper balsamic vinegar’s tanginess in this salad-turned-sandwich.
1/4 cup balsamic vinegar
1 teaspoon light olive oil
2 slices gluten-free bread
2 1/2 ounces low-fat mozzarella, cut into 4 slices
2 thick slices vine-ripe tomatoes
Pinch sea salt
Pinch white pepper
1. Place vinegar in small sauce pan and simmer on low heat for 5 to 10 minutes until thick and syrupy, stirring every so often so it doesn’t burn. Set aside.
2. Brush olive oil on one side of both slices of bread and place oil-side down on a plate. Layer cheese on one slice and top with the other. Place sandwich in a pan over medium-high heat and place a plate on top to act as a weight. Turn the heat down to medium after a minute and cook for 2 to 4 minutes on each side, checking every minute or so. When cheese is nicely melted, remove from pan, open, and layer tomatoes inside. Sprinkle sandwich with salt and pepper, drizzle with 1 teaspoon balsamic reduction, slice in half, and serve.
Nutrition score per serving: 381 calories, 17.5g fat, 47g carbs, 12g protein
Recipe provided by Spencer Rubin of Melt Shop
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