This sandwich consists of layers of warm toasted bread, chunky guacamole, fresh tomato, crunchy spinach, crispy chicken, smoked bacon and topped of with hot mayo and melted cheddar cheese sandwiched together with a crispy slice of bread! And if that doesn't already sound amazing you can make it in just 20 mins with minimal equipment and budget friendly ingredients.
I am not a huge sandwich lover, I used to eat them everyday but once starting my gluten free diet I never found that the gf options quite matched up to the 'normal ones'. However once I learnt the tips and tricks to a successful gluten free sandwich my recipes started to improve and so I thought that I would write it down to see what you thought of it. This particular sandwich is inspired by Cobritzo Lounge's gluten free buttermilk chicken sandwich which after trying I decided that I needed to recreate it.
This sandwich is perfect for lunch or dinner as it is super filling and has a few hidden veggies to give you an extra energy boost for the day. This sandwich is full of layers and is never dry, with a mix of fresh, hot and smokey it will be sure to please your taste buds.
Possible questions that you may have about this sandwich (with answers):
1. Can this sandwich be made dairy free?
Yes! To make this day free all you need to use is dairy free alternatives to the cheese, butter and mayonnaise, it is that simple!
2. Can this recipe be made vegan?
ummm, personally I have not attempted to make a vegan version of this recipe but if dairy free alternatives are used for the ingredients mentioned in the question above and vegan meat alternatives are used then I can imagine it to be possible but may have to take some experimenting! But don't stress, get in the kitchen and have fun - don't feel pressured to get it right first time.
3. Struggling to find good gf bread any recommendations?
So far in the time that I have been gluten free I have not encountered any supermarket bread that blew me away, but one of my favourites are the genius brioche buns so if you haven't I would recommend giving them a go.
4. Can I add other vegetables to this sandwich?
Off course you can you could add lettuce or cucumber etc. Any of your faves/ veg in the cupboard, experiment and get creative!
If you have any other questions head over to my Instagram page and comment them on a recent post or use the contact me section of my website. Now on to the recipe...
Makes: 2 Sandwiches
Prep time: 20min
Cook time: 20 min
Ingredients:
4 slices of gluten free bread or 2 large gluten free burger buns
2 slices of thin streaky bacon, visible fat cut off
2 handfuls of spinach
4 slices of tomato
6 slices of chedder cheese
a knob of butter to grease the tray
For the chicken:
1 egg
Roughly 3/4 of a cup of gluten free plain flour
A pinch of salt and pepper
a pinch of smoked paprika
4 mini fillets of chicken
1-2 cups of gluten free breadcrumbs
For the guacamole:
1/2 an avocado
a tsp of olive oil
a pinch of salt
a squeeze of lime juice
For the smokey mayo:
2 tbsp of mayonnaise
tsp of smoked paprika
Method:
Preheat the oven to 180 fan and line a baking tray with baking paper, grease with butter on both sides of the paper.
For the chicken, mix the flour, salt, pepper and paprika in a shallow bowl, beat the egg in another shallow bowl and place the breadcrumbs ( made by food processing gluten free bread) in a third shallow bowl.
To coat the chicken take one mini fillet and coat in a layer of the flour mixture on both sides, coat in egg and then breadcrumbs and place on the baking tray and repeat this for each mini fillet.
Place the chicken tray in the oven for 20 minutes or until the chicken is golden and cooked through, turning each piece over with tongs after 10 minutes.
Meanwhile place your bacon on a tray that is lined with tin foil and place under the grill on a medium heat, turning over once browned to brown the other side. Alternatively you can pan fry your bacon by setting a pan to a medium heat and fry your bacon until crispy.
While your meat is coking make the smokey sauce, by mixing your mayonnaise and paprika in a small bowl with a spoon.
For the guacamole place all of the ingredients in a small bowl and mash/ mix until a chunky sauce is formed.
Once both meats have cooked completely leave them to cool slightly on their trays, place your choice of bread onto a tray and add 3 slices of cheese to two of the pieces of bread (these will be the top pieces) and grill on a medium temperature until the bread is toasted.
To assemble the sandwich, smear on your desired amount of guacamole to the bottom piece of bread, now add 2 slices of tomato to each sandwich and 4-5 leaves of spinach per sandwich. Next place on 2 slices of chicken to each sandwich, 1 slice of bacon and a dollop of smokey sauce, finishing with your top slice of bread. Serve with chips or a side salad and enjoy!
If you do make this recipe tag me on instagram and share your responses, I'd love to see how you make this sandwich to suit you!
Hope you have enjoyed reading and hopefully getting creative in the kitchen with my sandwich recipe!
Ruby x
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