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 tbs red wine vinegar
• 1⁄4 tsp dried oregano
• 1⁄8 cup (15g) parmesan finely grated
• 25g mozzarella torn
• 16 2⁄3g mini roma tomatoes cut in half
• 1⁄3 sprig of fresh basil leaves picked
• 1⁄3 tsp olive oil
• 13 1⁄3g button mushrooms sliced
• 1⁄8 small red onion thinly sliced
• 1⁄8 cup (16 2⁄3g) red cabbage finely shredded
• 1⁄3 sprig of fresh thyme leaves picked
• 1⁄8 lemon juiced
• 41 2⁄3g mozzarella torn
• 26 2⁄3g prosciutto torn in pieces
• 1⁄8 cup (13 1⁄3g) parmesan finely grated
• 1⁄8 cup arugula (or radicchio or witlof)
• 2⁄3 tsp balsamic glaze