- 4 slices Burgen Soy-lin bread
- 2 chargrilled red capsicum halves thinly sliced
- 2 fresh bocconcini sliced
- 2 bottled artichokes sliced
- 2 tbsp tomato pesto
- fresh basil
- Spread pesto over sliced of bread. Layer over bocconcini, capsicum, artichokes and basil leaves. Top with slices of bread and pop in a sandwich press and toast until golden and filling has warmed through.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.