One of my favorite lunches pre-diagnosis, would be a super simple salad with half a sandwich. In the winter I would lean more towards soup over salad, but the sandwich was a staple.
Since going GF, I’ve honestly avoided sandwiches. Most GF bread that I’ve found isn’t all that great, and the caloric content is pretty much…through the roof. I really don’t even keep GF bread in the house, but a few months ago Parrish surprised me and brought home a loaf of Udi’s gluten free white bread.
I’ll admit that I had banned it to the back of the freezer without even looking at the the nutrition facts! (which upon further inspection actually aren’t that bad!!) But all day today I really wanted a GOOD sandwich.
Never underestimate the power of a GOOD sandwich.
I’m calling it : Who Needs Gluten Grilled Cheese
To prepare, you’ll need:
2 slices of Udi’s gluten free white bread
2 tbsp. hummus of your choice (I used a homemade red pepper hummus)
1 slice sharp cheddar cheese
1 slice juicy tomato (local, local, local!!)
A few thin slices of white onion
2 tbsp. spiked greek yogurt* recipe below
Nuke the Udi’s frozen bread for 40 seconds. On one slice, spread the hummus. Then layer tomato, onion, and sharp cheddar. Spread the spiked yogurt on the other slice and top off the sandwich. Then press it baby on a heated Foreman grill or Panini press! Press until the bread browns and the cheese oozey goozeys. Eat it warm, trust me!
*Spiked Greek yogurt- I tried this super quick as an alternative to ranch or mayo. To 1/2 cup nonfat Greek yogurt, I added a dash of salt, lemon zest, garlic salt, and dried parsley. This recipe really is to taste. You could also add a hint of dried mustard.
For the salad:
A super simple bed of romaine with tomato, onion, olives, and baby mozzarella balls. Tossed with a super light italian vinaigrette. I am currently OBSESSED with olives!
Off to bed to dream about this beauty:
Yes, it was that good! :)