Up until recently I would never even consider making a gourmet, gluten-free sandwich. In my opinion there was just not a gluten-free bread out there that I considered worthy of a great sandwich. Either the bread would fall apart, tasted funny, or it was critical that it be toasted before it was suitable to eat. Earlier this year I came across Udi’s gluten-free breads. I was amazed that the bread tasted great, wasn’t heavy and it works great for sandwiches (even untoasted)!
I thought it would be fun this month to try out some gourmet sandwiches on this bread. The first sandwich is toasted, but not because the bread requires toasting before being edible, but rather because that is how the sandwich should be eaten. This sandwich is a variation of the classic BLT and it is truly delicious!
Pancetta, Arugula & Tomato Sandwich
- 1/4 cup mayonnaise
- 2 teaspoons minced shallots
- 1 teaspoon minced basil
- 4 thin slices pancetta
- 8 slices gluten-free bread (we recommend UDI’s sandwich bread)
- 2 ripe tomatoes, sliced
- 1 cup arugula
Combine mayonnaise, shallots and basil in a small bowl and set aside.
Preheat the oven to 400 degrees F. Place the pancetta in a single layer on a parchment lined jelly roll pan. Bake for 8 minutes or until crisp. Drain on paper towels.
Toast the bread slices. Spread mayonnaise mixture evenly over the bread slices. Top each of the 4 bread slices with 1 pancetta slice, 2 tomato slices and a few leaves of arugula. Top sandwiches with remaining 4 bread slices. Serve.
After the success of the above great sandwich, I decided to explore sandwiches where the bread is not toasted. My Spicy SW Chicken Sandwich uses an amazing mayonnaise spread made with jalapeno and cilantro and is accompanied by roasted chicken, avocado and roasted red bell peppers. This is one of the juicy sandwiches so be sure to have lots of napkins…but it is absolutely superb.
Spicy SW Chicken Sandwich
- 1/4 cup Cilantro-Jalapeno Mayonnaise (recipe below)
- 2 cups roasted chicken breast, shredded
- 2 Tablespoons prepared salsa
- 1 roasted red bell pepper, peeled, seeded and cut into 4 pieces
- 1 avocado, cut into quarter inch slices
- 4 Romaine lettuce leaves
\Prepare the Cilantro-Jalapeno Mayonnaise (this sauce is also great for fish tacos or could also be used just to accompany any grilled fish). Place the shredded chicken in a bowl and toss with the prepared salsa. Spread one side of 2 pieces of bread with Cilantro-Jalapeno Mayonnaise. Top one slice with chicken mixture, avocado slices, roasted red bell pepper and lettuce. Repeat this process with remaining bread and filling ingredients. Place the remaining bread slice on top and serve.
Makes about 1-1/2 cups.
- 1 3/4 cup gf mayonnaise
- 2 Tablespoons water
- 2 Tablespoons cider vinegar
- 1 jalapeño chili
- 1 garlic clove
- 1/2 cup lightly packed cilantro
- 1/4 teaspoon pepper
- Salt to taste
In a blender or food processor, combine 1-3/4 cups mayonnaise, 2 tablespoons water, 2 tablespoons gf vinegar, 1 rinsed and stemmed fresh jalapeño chili (remove seeds for less heat), 1 peeled garlic clove, 1/2 cup lightly packed fresh cilantro, and 1/4 teaspoon pepper. Whirl until smooth. Add salt to taste.
Now that we have this great bread available to us the possibilities are endless. I encourage you to try this bread and explore some of these delicious gluten-free sandwiches.
- Chef Jessica