Italian-style Toasted Open Sandwiches

Ingredients

• 1/3 spray olive oil
• 2 thick slices (2 1/2 oz ea) sourdough bread (or gluten free)
• 2/3 garlic clove, peeled & cut in half
• salt & pepper, to taste
• 1/8 cup (20g) tomato paste
• 1/2 tbsp red wine vinegar
• 1/4 tsp dried oregano
• 1/8 cup (15g) parmesan, finely grated
• 25g mozzarella, torn
• 16 2/3 g mini roma tomatoes, cut in half
• 1/3 sprig of fresh basil, leaves picked
• 1/3 tsp olive oil
• 13 1/3 g button mushrooms, sliced
• 1/8 small red onion, thinly sliced
• 1/8 cup (16 2/3 g) red cabbage, finely shredded
• 1/3 sprig of fresh thyme, leaves picked
• 1/8 lemon, juiced
• 41 2/3 g mozzarella, torn
• 26 2/3 g prosciutto, torn in pieces
• 1/8 cup (13 1/3 g) parmesan, finely grated
• 1/8 cup arugula (or radicchio or witlof)
• 3 tsp balsamic glaze