Recipe Courtesy of Executive Chef Alberto Morreale, Fig Tree Cafe
- Egg batter
- Gluten-Free Multigrain Bread and Bread Crumbs
- Goat Cheese
- Jack Cheese
- Balsamic Glaze
- Portobello Mushroom
Bake Portobello (325 degrees) for about 10 minutes until soft. Cool off for about 5 minutes.
Dip in egg batter, crust with gluten free bread crumbs and lightly deep fry.
Toast gluten-free multigrain bread in Panini grill.
After lightly toasted, add cilantro, hummus, goat cheese and jack cheese, balsamic glaze, arugula, Portobello mushroom.
Put sandwich on the grill/toaster for about another 2 minutes.