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“Delicious open faced hoagie that I created for my gluten and wheat intolerant husband. I added my Creamy Asparagus Soup (homemade and gluten free, of course) for a great, healthy lunch anyone would enjoy. Using the right gluten free bread product is the key to making this delicious dish.”
READY IN:
32mins
SERVES:
3
YIELD:
6 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut baguette into half lengthwise. Combine tomato paste, Italian Seasoning, olive oil and salt, mix well. Spread mixture liberally on cut side of bread. Sprinkle Asiago cheese on top of paste mixture, then top with olives and red peppers. Cover with cheese blend.
  3. Place on baking sheet; bake for 12 minutes, or until cheese is completely melted. Cut into thirds; serve warm.

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