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 — with this gluten-free grilled cheese sandwich. This is such a fun way to make a sandwich without bread. With a son with Celiac Disease, coming up with new, awesome gluten-free recipes is a must.
I imagined that it might be cool 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.
This is an truly magical flavor combination. I imagined this would be a phenomenal gluten-free grilled cheese sandwich.
And it was!
My Spiced Pork and Mango Chimicurri Lettuce Wrap is also a fantastic breadless sandwich recipe, or sandwich-like.
Not only is it so pretty. I mean, seriously, look at those colors! Oh, and of course, it’s just as tasty as it is pretty.
When to serve this delicious grilled cheese:
- It’s a fabulous lunch or dinner!
- And it’s a lovely appetizer or hors d’oeuvre if you slice them into small bites.
- These are absolutely perfect for a cocktail party.
- How about a picnic?
The list goes on.
And guess what? You can make this inside of 20 minutes!
Oh, and if you want gluten-free grilled cheese sandwich with bread, use your favorite gluten-free bread for this Bacon-Basil and Tomato Grilled Cheese.
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!
- 4 large bell peppers, varying colors
- 1 tablespoon plus 1 teaspoon whole grain Dijon mustard
- 8 ounces Gruyère cheese
- 6 ounces applewood smoked ham
- 3/4 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.
- 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.
If you don’t have a panini press, you can use a stove-top grill. Just gently press down on the top with a flat-bottomed spatula during the cooking process.