2 slices gluten-free sandwich bread
1 tablespoon butter
2 tablespoons prepared pesto
3 slices roasted eggplant
3 slices roasted zucchini
3 slices fresh tomato
1 ounce fresh mozzarella, sliced
Toast bread until golden brown. Spread with butter.
Layer pesto, eggplant, zucchini, tomato slices and mozzarella on one slice toast. Top with other slice of toast. Yields 1 sandwich.
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