Categories: Grilling
Ingredients
- Olive oil cooking spray
- 1 1/2 cups garbanzo bean flour
- 1 teaspoon gluten-free baking powder
- 1/3 cup minced fresh basil plus
- 12 large basil leaves
- 1/4 teaspoon plus a pinch of salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg white beaten with 2 tablespoons water
- 2 teaspoons extra-virgin olive oil
- 3 vine-ripened or 4 plum tomatoes, cut into 1 ⁄3-inch thick slices
- 4 ounces thinly sliced part skim mozzarella
Directions
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Preheat the oven to 425°F. Line a 10×15-inch rimmed baking sheet with parchment paper to come up on the long sides. Spray the short sides of the pan with a little olive oil, then lightly spray the parchment paper.
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In a medium bowl, whisk together the garbanzo flour, baking powder, minced basil, salt, and pepper. Add the beaten egg white, olive oil, and 3⁄4 cup plus 3 tablespoons water. Stir to blend. The batter will be as thin as pancake batter.
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Pour the batter into the center of the pan, spreading it evenly over the pan. Bake until the top of the bread is firm, about 15 minutes. Let cool for 5 minutes in the pan, then halve lengthwise and cut each half crosswise into quarters (8 pieces total).
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Transfer the pieces to a work surface. (Note: The bread should not look “bready.” It is on the moist side.) Spray the tops of the bread lightly with olive oil. Flip the pieces over so the oiled sides are down. Layer the tomato, mozzarella, and whole basil leaves on 4 of the slices and top with the remaining 4 slices, oiled side up.
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Preheat a ridged grill pan or cast-iron skillet over medium-high heat. Add the sandwiches and top with another skillet to weight them down. Cook until the tomatoes are hot and the cheese starts to melt, flipping them once, 3 to 5 minutes total. Cut in half on the diagonal to serve.