This super fun, breadless sandwich recipe is over-the-top delicious! I made it with peppers because I think it’s tasty, and it also happens to be perfect for gluten-free grilled cheese! Have you ever done an art project that turns out exactly how you imagined it would?
That’s what happened here . . . .
I imagined that it might be interesting to use bell peppers in lei of bread for a breadless sandwich recipe.I imagined it would be unique and healthy.
Then I imagined my favorite cheese — the oh-so-delicious, nutty, creamy Gruyère — melting beneath a slightly sweet slice of ham, peppery arugula, and tangy mustard.I imagined this would be a phenomenal.gluten-free grilled cheese sandwich.
And it was!
It is!Not only is it so pretty, but the flavors are superb!
This recipe is a fabulous lunch or dinner, and is a lovely appetizer or hors d’oeuvre if you slice them into small bites.
And guess what? You can turn this out inside of 20 minutes!
- 4 large bell peppers, varying colors
- 1 tablespoon plus 1 teaspoon whole grain Dijon mustard
- approximately ½-pound Gruyère cheese
- approximately 6-ounces applewood smoked ham
- ¾ cup loosely packed arugula leaves, washed and dried
- extra virgin olive oil for drizzling
- sea salt and freshly ground black pepper
- Preheat a panini press. (See notes.)
- Wash and dry the peppers. Slice about 1-inch off the tops and bottoms, including the stems. Then slice each one in half vertically. Use a paring knife to smooth out the inside of each half, and to remove the seeds and membranes. Set aside.
- Divide the Dijon among the insides of the pepper halves, and spread it evenly.
- Cut the Gruyère into 8 thin slices, just a bit smaller than the size of the pepper halves. Place one slice on each one. Then cut the ham into 8 slices, approximately the same size as the cheese.
- Place a few of the arugula leaves on top of each one.
- Add a second slice of cheese on top.
- Then close them with the remaining pepper halves, smooth side up.
- Drizzle the top halves with a bit of olive oil and then sprinkle them with salt and pepper.
- Once the panini press is ready (most have a green light - much like a waffle maker), place the “panini” on the bottom "plate," and close. Most presses will take about 5 minutes. I lift the lid a bit when I think it's getting close to check. The size of the panini press will determine how many you can make at once. I make two at a time in mine.
- You can serve them whole, or cut each one in half.