Sumptuous Sandwiches

Have you given up on great sandwiches since you had to give up gluten-filled bread? No need. I have a solution for a great gourmet sandwich that will make you forget that you can’t have “real” bread anymore. If you are newly gluten free, the following information can keep you from that helpless sandwich bread depression.

I have bought every brand of gluten free bread, and I must admit Whole Foods Prairie Style GF Bread is not too bad if you toast it. It’s a little crumbly and dry, but not as much as many other breads. We had pretty much given up on any good GF sandwich after trying everything, only to find it too dry and hard, or too gooey after it absorbed all the jelly.

I bought a Cuisinart Convection Bread Machine that even has a gluten free setting on it. It makes great bread, but still not the best sandwich bread in the world.

The secret to a perfectly awesome sandwich is pizza crust, believe it or not! All it takes is Kinnikinnick Personal Size Pizza Crust and ideally, a Panini pan (you can use a regular pan with another heavy pan to set on top as it heats up – then flip it over and do the same thing on the other side.)

Any sandwich is great on this bread, but I’ll give you my best recipe to get you started. This makes enough for about 4 people, so reduce the ingredients if you only want 1 sandwich. Use leftover chicken if you have it.

GF Chicken Caesar Club Sandwich

Ingredients

2 split (1 whole) chicken breasts

Good olive oil

Kosher salt

Freshly ground black pepper

6 slices bacon, cooked

1 large garlic clove, chopped

2 tablespoons chopped fresh flat-leaf parsley

1 teaspoons Dijon mustard

1 1/2 tablespoons freshly squeezed lemon juice

1/2 cup good mayonnaise

3 Kinnikinnick Personal Sized Pizza Crusts cut in half diagonally

2 ounces baby arugula, washed and spun dry

12 sun-dried tomatoes, in oil

2 to 3 ounces Parmesan, shaved

Directions

1. Preheat the oven to 350 degrees F.

2. Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly Set aside. (or use leftover chicken)

3. Chop the garlic and parsley add mustard, lemon juice, and mayonnaise to make a dressing (or use a bottled Caesar dressing)

4. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy bacon and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula.

5. Toast sandwiches in Panini pan, slice diagonally again and serve at room temperature.