Veggie antipasto sandwich (low FODMAP)
15 minutes • Low FODMAP • Vegetarian • Makes 2 sandwiches • Combine the delicious tang of antipasto flavors with crisped sourdough and creamy brie for a truly delicious sandwich. It might be a bit messy but you’ll be glad when you roll up your sleeves and dive in.
Ingredients: Vinaigrette
1/3 cup garlic-infused olive oil
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
juice of 1 lemon
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
Ingredients: Sandwich
4 slices of traditional sourdough bread (no yeast or vinegar in the ingredients)
2 tablespoons garlic-infused olive oil
1/2 cup pitted mixed olives, chopped
1 - 2 heirloom tomatoes, sliced thickly
8 ounces of brie, sliced and rind removed
2 cups baby arugula
Directions
Set your oven on broil.
To make the vinaigrette. Combine all ingredients in a glass jar and shake or whisk until blended. Taste and adjust the salt and pepper.
Lay the bread slices on a baking sheet. Brush lightly with garlic-infused olive oil. Put in the oven for about two minutes until golden and crispy (watch carefully so they don’t burn!)
Remove from oven, flip the slices and brush lightly with garlic-infused olive oil. Put back in the oven for about one minute to crisp slightly. Then add the slices of brie to the toasted bread and pop back in the oven to melt slightly (about a minute).
Remove from the oven and drizzle two of the four toasted slices with a bit of the vinaigrette. Then, layer on the olives and heirloom tomatoes. Sprinkle the arugula over the top and then drizzle generously with more of the vinaigrette (to taste). Add the second toasted sourdough slice to the top and gently push down on the sandwich.
At this point, you can slice the sandwich and serve or wrap the sandwich tightly and place it in the fridge for up to 1 day.
Eat and enjoy every bite because you can!
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