This is a quick and easy lunch that I made myself last month and it was quite tasty.
Ingredients
2 pieces of Sourdough Bread (if having wheat bread) or Precinct Gluten Free Buckwheat & Chia Bread
5 Organic Cherry Tomatoes (if possible)
Dodoni Feta Cheese (combination of sheep and goat milk - no good if you can’t tolerate casein). Quantity dependant on tolerability for the cheese and/or taste. I use about 20-30g
Fresh Basil (about 5 leaves)
Butter (to spread on one side of each bread)
(1 serve)
Method
Butter one side of each piece of bread and put in toasted sandwich maker (butter facing the bottom), and just let the bread cook a bit so it is not soggy when you add tomatoes
Chop up cherry tomoatoes into slices or chunks, and add to the bread once it has cooked a bit.
Sprinkle feta cheese and place basil leaves on top, and resume cooking the bread. Don’t bring the sandwich maker all the way down, but close enough to help the tomatoes cook (which will activate the lovely antioxidant lycopene in them) and the cheese to warm and soften.
Then serve.
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