Brie, cranberry and bacon melt

Brie, cranberry and bacon melt


Go Italian with this mouth-watering selection of toasted gluten free ciabatta sandwiches.


1 White Ciabatta Rolls
1 Brown Ciabatta Rolls
2 slice Brie cheese
2 tsp cranberry sauce
redcurrant jelly
1 slice smoked bacon


  • Take one Schär gluten and wheat free Ciabatta Roll (brown or white) and add the filling.
  • Place on a hot griddle pan or sandwich toaster and cook for 2–3 minutes.


    For those following a low FODMAP diet

  • To ensure a serving of this recipe is suitable for a low FODMAP diet, check the ingredients list of the cranberry sauce or redcurrant jelly. Alternatively, substitute this ingredient for another sauce which is suitable.

The Schär product* used in this recipe is certified as low in FODMAPs under the Monash University Certification Programme.

*Monash University Low FODMAP Certified trademarks used under licence in the United Kingdom by Dr Schär. One serve of this product can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should not be commenced without supervision from a healthcare professional.

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