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.
And here is another interesting gluten-free grilled cheese recipe (AKA, a breadless sandwich recipe):
The Bello (Oh, you must check this out to see what it is. I gasped when I landed on it.)
Oh, and one more:
Pepper Jack Turkey & Pickled Onion On Lettuce (Okay, so not exactly “grilled cheese,” but there’s delicious cheese and it melts, and it’s breadless!)
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.