Infused with the smoky heat of chipotle chili, squash hummus adds a creamy bite to this gluten free sandwich recipe. Use extra hummus as a dip. Massaging onion with lemon juice, salt and sugar transforms the slices from pungent to sweet. The hummus, pork and onion can all be prepared in advance.
Try this hummus: Hope Sriracha Hummus
Gluten-Free Sandwich Perfection
Here’s how to create a great sandwich from the bottom up.
For a bigger shot of nutrients, look for gluten-free loaves made primarily with whole grains like brown rice and gluten-free ancient grains.
Mix & Match
No sandwich should be one-dimensional. Aim to hit a few different flavor points, like salty, sweet, sour and spicy, and multiple textures, like crunchy pickled vegetables and creamy spreads.
A Toast to Toast
Toasting adds a depth of flavor to gluten-free bread and acts as a moisture barrier that helps prevent soggy sandwiches. Toasting is particularly important if you’re assembling sandwiches ahead of time.
Top & Bottom
Slather condiments or sauces on both the top and bottom slices of your bread for a more even distribution of flavor.
Think beyond the deli counter for sandwich protein. Options include slices of steak, chicken and other uncured meats you’ve cooked yourself, as well as beans, high-quality canned fish and eggs (if tolerated).
Aim to stuff your sandwiches with deep-color vegetables, including dark leafy greens, red pepper, carrots and tomatoes. These low-calorie veggies are nutritional standouts, rich in disease-thwarting antioxidants.
Dress to Impress
For brighter flavor, toss greens like arugula and spinach with a splash of oil and acid (such as vinegar or lemon juice) before placing them on your sandwich.
Slice of Life
To keep your sandwich contents (like ketchup) from dribbling out when slicing, use bamboo skewers to hold the sides in place and use a sharp serrated knife to cut the sandwich down the middle.
Make-and-take sandwiches should be wrapped to keep all the contents together. To create less waste for a more environmentally friendly lunch, wrap sandwiches in a reusable cloth napkin and secure them with string. Alternatively, use a store-bought sandwich pouch made with organic materials. Malleable beeswax wraps, made by companies such as Abeego, will wrap around your sandwich snuggly and can be easily washed and reused.
If heat-sensitive items like meat or mayonnaise are involved, be sure to keep sandwiches thoroughly chilled.
More Interesting and Delicious Sandwich Recipes
Contributing chef Matthew Kadey, RD is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).Yields 4 sandwiches
- 1 cup thinly sliced red onion
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sugar
- 3/4 teaspoon salt, divided
- 2 cups peeled, cubed butternut squash
- 1 cup cooked or canned chickpeas, drained and rinsed
- 1 garlic clove, minced
- Juice of 1/2 lemon
- 2 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 1 canned chipotle chili pepper in adobo sauce
- 1/2 teaspoon cumin powder
- 2 teaspoons grapeseed or canola oil
- 3/4 pound uncooked pork tenderloin, sliced along its width into ½-inch rounds
- 8 slices gluten-free bread
- 2 cups fresh baby greens
1Place onion slices, 1 tablespoon lemon juice, sugar and 1/4 teaspoon salt in a bowl. Stir to combine. With your hands, massage onions until tender and pink, about 2 minutes. Chill until ready to use.
2Place cubed butternut squash in a steamer basket set over 1 inch of water. Bring water to a boil and steam squash until it’s very tender, about 10 minutes. (Alternatively, preheat oven to 400°F. Toss butternut squash with 1 teaspoon oil and spread out on a baking sheet. Roast in preheated oven until tender, about 30 minutes.)
3Place cooked squash, chickpeas, garlic, lemon juice, tahini, olive oil, chipotle chili, 1/2 teaspoon salt and cumin in a food processor container and blend until nearly smooth.
4Heat oil in a skillet over medium heat. Add pork slices and cook until browned on both sides and cooked through, about 5 minutes. Remove from heat.
5To serve, spread some of the butternut hummus on a slice of bread. Top with pork slices, onion and baby greens. Spread more hummus on a second slice of bread and place on sandwich, hummus side down. Repeat with remaining ingredients.