Pastrami, an Easy Gluten-Free Sandwich
Have you ever wished you could make your own easy gluten-free sandwiches any time you want to? Sometimes it seems really hard because you have to make or buy some sort of gluten-free bread and assemble all of the ingredients for your sandwich. When you look at it, it can sometimes look like an overwhelming task.
But take it from me, you can do it without much trouble at all.
I’ve discovered that almost anyone can make their own gluten-free sandwich like the one I’m talking about in this post. Personally, every few days I find I need a sandwich and this post contains a good example of how I do it.
My idea of a gluten-free sandwich includes sliced bread, onion, tomato, lettuce and meat. The sandwich meat can be sliced pastrami, roast beef, ham, turkey or something similar. Layered on some bread with lettuce, tomato and onion – maybe a slice of cheese, too — and slathered with the proper amount of mayonnaise, your meal will be just about ready!
If you are buying sandwich meat at a deli, be sure they understand and follow the rules for no cross-contamination. For example, a slicer and tools dedicated to gluten-free sandwich meats would be ideal, as well as gloves. If you buy packaged lunch meats, be sure to check the ingredients list carefully, as always (see below for more about reading labels). When you have leftovers from your own cooking, like roast beef, pork loin, ham or turkey, all you need to do is slice your own.
Since I like mayonnaise on most of my sandwiches, that’s how I start when I make them for others. My husband often prefers butter or even just a drizzle of olive oil on his. While I think that sounds good, and sometimes I also do that on mine, too, I still have to say that mayonnaise is my favorite. I don’t use it on a lot of things, so it probably isn’t the worst thing in my diet.
Often I use a popular store-bought brand of mayonnaise, like Hellman’s, or even an olive-oil version of that same brand. Once in a while I make my own mayonnaise from scratch – it’s really easy and only uses a few ingredients. If you want to make your own, Gluten-free Girl and the Chef have posted Making Mayonnaise with a video, and Cybele Pascal has a recipe for Rice Milk Mayonnaise which is free of all the top 8 allergens.
So now, that should give you some ideas for making your own easy gluten-free sandwich.
Have you ever wished you could make your own easy gluten-free sandwiches any time you want to? Sometimes it seems really hard because you have to make or ...
- 3 Slices Turkey Pastrami, or other G.F. sliced lunch meat
- 1 Large Lettuce Leaf, Romaine or your favorite
- 2 Slices Tomato, thinly sliced
- 1 Slice Mild, Sweet Onion, optional
- 1 Slice Monterrey Jack Cheese, optional
- 1 1/2 Tablespoons Mayonnaise, G.F., like Hellman's
- 1 Teaspoon Mustard, G.F., like Woeber's Sweet and Spicy
- 2 Slices Bread, G.F., some of a sliced loaf like Canyon Bakehouse 7-Grain, a split Schar's Classic Dinner Roll or a good homemade flatbread
- Dash Ground Pepper, optional
Toast your bread, roll or flatbread.
Spread with mayonnaise and mustard.
Layer the lunch meat, onion, tomato, lettuce and cheese on the bread and sprinkle with ground pepper, if desired.
Top with the other piece of bread, and serve.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac disease, but I’ve found that people who have no food allergies like it, too. It is wheat-free, barley-free and rye-free.
Remember: If the label doesn’t show clearly that something is gluten-free, check with the manufacturer. That may seem rather obvious, but it’s easy to overlook. The manufacturer doesn’t actually have to state that gluten is in the ingredients. They only need to state if there is wheat or any of the other seven common allergens. (I discuss this in more detail in my ebook, Eating and Living a Gluten-Free Diet...The Official Guide.) That means that barley, rye and some other less common gluten-y grains can actually be in the ingredients in amounts too small to require being listed by name. For example, the all-inclusive, commonly seen “flavorings” covers a lot of ingredients, some of them gluten-y.
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Cybele Pascal’s Allergy Friendly Friday
Vegetarian Mamma’s Gluten-Free Fridays
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