Gluten-Free Cooking For Dummies
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If you're eating gluten-free, the days of throwing together a sandwich with cheap and easy-to-find bread may be a thing of the past — but prepare to be amazed because you have plenty of sandwich options, even in the gluten-free world.

[Credit: ©iStockphoto.com/druvo]
Credit: ©iStockphoto.com/druvo

Filling only pictured

Preparation time: 8 minutes

Cook time: 3 minutes

Yield: 4 servings

4 slices olive oil bread

1/4 green pepper, cut into thin julienne strips

1/8 red onion, sliced thin

1/2 cup baby spinach leaves

2 small plum tomatoes, sliced thin

1/8 teaspoon pepper

1/4 teaspoon Italian seasoning

6.5-ounce can water-pack chunk tuna, drained

2 teaspoons Italian dressing

8 artichoke hearts

4 slices pepper cheese

  1. Preheat the broiler. Place the bread slices in a 9-x-13-inch baking dish.

  2. On each slice of bread, layer the green pepper, onion, spinach leaves, and tomato slices, dividing evenly.

  3. In a small bowl, blend the pepper, Italian seasoning, tuna, and Italian dressing. Spoon the mixture on top of the tomato slices.

  4. Cut the artichoke hearts in half. Lay 4 halves on each sandwich.

  5. Lay 1 slice of pepper cheese on top of each sandwich.

  6. Broil the sandwiches about 3 minutes or just until the cheese is melted.

Try this filling on bread, in a gluten-free pita or tortilla, or even spoon it atop shredded lettuce. You won’t want to go back to the old tuna-and-mayo rendition.

Per serving: Calories: 429; Total fat: 15; Saturated fat: 9g; Cholesterol: 40mg; Sodium: 632mg; Carbohydrates: 50g; Fiber: 3g; Sugar: 9g; Protein: 24g.

About This Article

This article is from the book:

About the book author:

Danna Korn is a respected and leading authority on the gluten-free diet and the medical conditions that benefit from it. She has been featured in People Magazine, on ABC's 20-20, and dozens of other national media outlets. Connie Sarros is a nationally recognized advocate for healthy eating and nutrition whose work has appeared in Cooking Light, the Chicago Tribune, and other publications.

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