Gluten Free Egg Cheese Sandwich

December 16, 2011 by  
Filed under Gluten Free Recipes Fast Easy

This gluten-free egg-salad grilled-cheese sandwich is delicious and pretty fast to make.

First, bring some water to boil in a small pot or hot stove cup.

When boiling, add 1 or 2 organic eggs without hormones.

Boil the eggs 10 to 15 minutes. The trick to easy-peel eggs is to only put them in the water when the water is boiling, not before. Then after, pour out the hot water and immediately run cold water over the eggs. Let the eggs sit in the cold water until you can handle them.

For the egg salad, peel the eggs and mash them up with a fork in a bowl. I use a heaping forkful of Lemonaise and mix that in with the eggs, but if you don’t have or don’t want that, then use a gluten-free mayonnaise with some dashes of salt and pepper.

The bread I use is the Food for Life wheat & gluten-free brown rice bread from Trader Joe’s. Most gluten-free breads from a grocery store are not immediately fresh and they don’t have all kinds of crazy preservatives, so in short, they don’t taste that great right out of the bag, but toasted, they can be really great. I have won over lots of people with this bread, when it’s toasted. So toast it! It tastes and has a texture like soda bread.

To toast the bread, I put it in a toaster oven or a baking oven on broil for just a moment, and watch it brown lightly. As you can see from my picture, I, without fail, tend to burn my toast and other foods. So stand by while toasting.

When you flip the toast, add some organic butter and a slice of your favorite organic cheese.

In this case, I added a slice of a fresh organic natural tomato from my garden — so sweet and delicious, the sun and rain did all the work, I did nothing to grow it; it came with the house.

When your cheese is melted, pull out your toast and put it on a plate. Add some heaping scoops of egg salad, et voila, c’est tout!


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