Servings: 1
Skill Level: Intermediate
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  1. 1/4 cup balsamic vinegar
  2. 1 teaspoon light olive oil
  3. 2 slices gluten-free bread
  4. 2 1/2 ounces low-fat mozzarella, cut into 4 slices
  5. 2 thick slices vine-ripe tomatoes
  6. Pinch sea salt
  7. 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.
  3. 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.
  4. Sprinkle sandwich with salt and pepper, drizzle with 1 teaspoon balsamic reduction, slice in half, and serve.*


*A low-fat and gluten-free recipe

Adapted from Shape Magazine

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