Gluten-free Grilled Mushroom & Cheese Sandwich:
2 slices of gluten free bread (I used Udi’s whole grain from Whole Foods)
1 medium sized mushroom
2 slices of cheese (cheddar)
A tablespoon of butter
1 handful of mixed baby greens
1 Campari tomato
4 thin slices of green apple
Balsamic glaze (I used Nonna Pia’s Balsamic Reduction in Strawberry Fig – found in Whole Foods or your local grocery store)
Place the two pieces of gluten free bread in a tray for a toaster oven. Toast the bread topped with cheese and thinly sliced mushrooms. Heat up a pan and melt the tablespoon of butter. When the bread + cheese + mushroom combo has toasted, put them on the pan and add a few drops of truffle oil on the mushrooms. Let sit till the bread becomes golden brown. Put the two sides together to form a sandwich and place aside into a plate.
Wash the mixed baby greens and slice the tomato, mix in a few squeezes of lemon juice, a dash of balsamic vinegar and olive oil. Add the apple slices and finish with the balsamic glaze.