Gluten-Free Sunday Dinner featuring squashes from the garden

Food items on a plate

Open-faced GF sandwith with brussel-sprouts-apple-pecan salad

Open-Faced Broiled Cheese Sandwich with Sauteed Squashes and Onions
with Apple-Brussel-Sprout-Pecan Salad with Yogurt and Honey

The title pretty much tells you how to make these gluten-free goodies.

Open-Faced Broiled Cheese Sandwich
One slice of gluten-free bread for each sandwich
Cheese slices sufficient to cover each slice of bread
1 small yellow crookneck squash, diced
1 small patty pan squash, diced
1 small red onion diced
1 T olive oil
Cherry tomatoes, sliced

While any gluten-free bread or bun will work, the Tender Tummy video below shows you how to make Hearty Whole Grain Gluten-Free Bread from the Bob’s Red Mill Mix. (It’s available at Foods for Living in Okemos.)

I place slices of cheese (Harvarti works great, as does pepper jack) on top of a slice and broil it for a couple minutes until the cheese bubbles. I topped the sandwich with diced squashes (patty pan and yellow crookneck) and red onion sauteed in a little olive oil. Sliced cherry tomatoes add taste and color. Sprinkle a little salt on top to bring out the full tomato flavor.

Apple-Brussel-Sprout-Pecan Salad
10 brussel sprouts, washed and diced
1 large Michigan apple (these are Galas), diced
1/2 cup pecans, chopped
1 C plain yogurt
2 T honey

Mix all ingredients together. You might want to try toasting the pecans for extra crunch.

How to Make Hearty Whole Grain Gluten-Free Bread

TRANSPARENCY ALERT: My husband Drew plays frequently at Foods for Living, but I am promoting them as a source for the bread mix solely because they have a great gluten-free food section.

Bonnie Bucqueroux teaches at Michigan State University's School of Journalism and experiments with citizen journalism, including co-publishing Lansing Online News with Bill Castanier. They also co-host a radio show Mondays at 7 p.m. on LCC Radio - WLNZ - 89.7.

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