3.24.2017

Toasted Turkey Bacon Club Sandwich (dairy + gluten free)

There is a local brewery in our town that has been one of my favorite restaurants for years. However, if you're looking for dairy-free or gluten-free choices, the options are few and far between. We don't visit very often anymore, but I still think about some of my favorite foods from the past, like a delicious club sandwich. 



When I saw the new Canyon Bakehouse Heritage Style Loaves, the first thing I thought about was recreating that sandwich. These new loaves are huge compared to the size of "typical" gluten-free bread. And they're soft! They come in both Honey White and Whole Grain. They're perfect for holding all kinds of sandwich fillings and their flavors are spot on. 

For my favorite club sandwich creation, the specific parts I wanted to recreate were the soft but toasty bread, and the warm, "fried" texture of the meats. It features both turkey and ham, and they brown the slices on each side a bit before adding them to the sandwich. It just amps up the flavors so nicely. I decided to do a sort of "panini-press" style with my waffle maker on this particular sandwich, but you could definitely warm it in a pan or even just toast the bread beforehand. I wanted our dairy-free cheese to be a bit melty and this worked perfectly. 



Toasted Turkey Bacon Club Sandwich

  • 2 slices Canyon Bakehouse Heritage-style bread
  • 2 slices deli ham
  • 2 slices deli turkey
  • 1 slice dairy-free cheese (optional; we used Follow Your Heart Vegan Provolone)
  • 2 slices bacon, cooked until crispy
  • 1/4 of an avocado, smashed and lightly salted
  • small handful of baby spinach or romaine lettuce (optional)
  • 1 tsp spicy mayonnaise (or plain mayo)
Place a small skillet on the stove over medium heat. Spray lightly with non-stick cooking spray. Place ham and turkey slices in the pan to brown lightly, about 1 minute on each side. Remove from the pan and set aside.

Spread the spicy mayo on one slice of gluten-free bread. Top with the browned ham and turkey slices, then the dairy free cheese. Spread the smashed avocado on the other slice of bread, top with spinach and bacon, then place it on top of the rest of the sandwich. 

Because I toasted my sandwich in my waffle maker, I lightly buttered both sides of the sandwich with dairy-free butter to help it brown and keep from sticking. Do this to toast it in a pan also. If using your toaster instead, just place your bread slices in the toaster prior to building the sandwich. 

I heated my waffle maker until hot, placed the sandwich inside toward the front of the iron, and pressed the top down on the sandwich. Leave for 2-3 minutes, or until the bread is lightly browned and the sandwich is warmed through. Remove the sandwich and carefully cut into quarters to serve. 



*I received two loaves of Canyon Bakehouse Heritage Style Bread to try. I was not compensated in any other way for this post. As always, all opinions expressed here are my own. 
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