Yes, you can have your favorite comfort food and eat it too!
Be sure to use for-real sourdough bread (made with fermented sourdough starter… the fermenting process eliminates the wheat lectins!). Also, use non A-1 beta-casein butter and cheeses.
Use goat-milk butter (I use Delamere) to coat the bread.
Fill with goat cheese slices (Yes! It comes in slices! I use Whole Foods 365 brand) and shredded Parmigiano-Reggiano (which is on Dr. Gundry’s “yes” food list in The Plant Paradox for cow milk cheeses made with A-1 casein).
Ingredients:
- Sourdough Bread (made with sourdough starter) I get mine at Whole Foods or Fresh Market, or my husband makes it at home using the recipe from The Lectin Free Gourment digital cookbook
- Goat Butter
- Goat Cheese slices
- Parmigiano-Reggiano, shredded
(for an extra-luscious sandwich, add soft goat cheese to the filling)…
Directions:
Come on, you know how to do it.
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