gluten-free sandwich with oregano, omelette of leeks and Brie cheese.
Preparation time: 15 minutes 


    • Gluten
    • Soya
    • Dry fruit and nuts

    • Egg
    • Milk
    • Phenylketonurics

Ingredients for 2 persons:

  • 6 slices of gluten-free Sandwich bread Proceli
  • ½ aubergine
  • 1 leek
  • 2 eggs
  • 40 g of Brie cheese
  • Oregano
  • Olive oil
  • Salt and black pepper


Leek omelette

Finely dice the leeks. Cook them in a little olive oil for 10 minutes in a frying pan on a medium heat. Beat the egg and mix with the cooked leeks. Add salt and pepper to taste. Use the pan in which the leeks have been cooked to heat a little olive oil and make the omelette.


Cut the aubergine into slices and grill them with a little olive oil. Add salt, pepper and oregano.

To finish

Heat the slices of gluten-free Sandwich bread for 15 seconds in the microwave at full power to eat as if fresh. Take a slice of Sandwich bread and place the aubergine and Brie cheese on top. Take another slice of Ideal bread and put the leak omelette on top. Finish with a slice of Sandwich bread. Heat in the microwave for 5 seconds and serve hot.


Brie cheese is naturally gluten-free. However, we still recommend looking at the label to check that it contains no added substance with gluten.

This post is also available in: Spanish