- 4
Ingredients
- Gluten-free yeast bread dough
- 8 ounces mascarpone cheese (you can sub any other sort of spreadable cheese here, like cream cheese), at room temperature
- large handful fresh basil leaves, chopped
- juice of 1 large lemon
- pinch kosher salt
- 5 plum or 2 beefsteak tomatoes, thickly sliced
Preparation
Step 1
Preheat your oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set it aside.
In a medium-sized bowl, place the mascarpone, chopped basil, lemon juice, and salt, and whisk until well combined. Set the spread aside.
Divide the bread dough into 4 or 6 pieces, depending upon how many sandwiches you would like to make. Roll out each piece the bread dough thickly (you don’t want the bread to be fragile) into rectangles or rounds, whichever you prefer.
Place the baking sheet in the center of the preheated oven, and bake for about 10 minutes, or until the bread is just beginning to brown. Flip the bread over about halfway through baking. Adjust baking times as necessary to reach desired browning, but take care not to make the bread crisp or it will shatter when you eat it.
Allow the bread to cool slightly, slice each piece in half, cover each side in spread, place a few tomato slices on on side, and close the sandwich. Repeat with the remaining bread.
Wrap the bottom half of each sandwich with aluminum foil, to make it easier to handle.
Serve warm.