Pesto and Prosciutto Open Sandwich - Low Fodmap & Gluten-free
  • Gluten-free bread rolls
  • Prosciutto (1 slice per serving)
  • 3-4 tomatoes
  • Eggs (1 per serving)
  • Homemade pesto (use 1 tsp garlic-infused oil instead of garlic)
  • Salt & pepper
  1. Cut the freshly made rolls in half.
  2. Spread the pesto over each one.
  3. Add sliced up tomatoes and sprinkle with salt and pepper.
  4. Place a slice of folded prosciutto over the tomato.
  5. Poach an egg in water and place on top.
  6. Sprinkle with a little more seasoning.
Recipe by The Low Fodmap Diet at