When my sweet husband was diagnosed as severely gluten intolerant, we thought sandwiches were gone forever. None of the commercially prepared sandwich bread tasted good to us. Most of it was pack-y and dry with very little flavor.
That was until we bought our Cuisinart Bread Machine about a month ago. To get my confidence back in place, I decided I would begin with prepackaged mixes. To date I have tried both Hodgson Mill and Pamela's Bread Mix. Both are equally delicious!
So, how do I decide which one to make? Depends on what I can find. Sometimes I can find one, but not the other. For example, the last grocery buying trip to our local Kroger yielded a Hodgson Mill Bread Mix right smack in the middle of wheat filled cookie mixes instead of in the section under the big "Gluten Free" sign on the other side of the store.
The recipe I am sharing with you is my husband's rendition of a BLT, and let me tell you. It is simply delicious! Try it and see for yourself!
4 slices Boar's Head pancetta, thinly sliced
2 slices Pamela's Gluten-Free Bread (made from mix)
2 tablespoons Hellman's mayonnaise
2 leaves green leaf lettuce
1 3 1/2 inch heirloom tomato
1/4 teaspoon salt to taste
Here is how he did it:
1. Place four thin slices of pancetta in non-stick skillet over medium high heat. Cook until brown and crispy. When cooked, remove from skillet and place on a plate lined with two thicknesses of paper towel to drain. Set aside.
2. While pancetta cooks, cut two 1/2-inch slices from loaf of gluten free sandwich bread, made from one package of Pamela's Gluten Free Bread Mix. Spread all four half slice with 1/2 tablespoon Hellmann's Mayonnaise.
3. Place one lettuce leaf on each of two of the half slices of bread. Slice one 3 1/2-inch heirloom tomato into 1/3-inch slices, and place one slice on top of each piece of lettuce. Sprinkle each tomato slice very lightly with just a pinch of salt. Add two slices of crisp pancetta on top of each tomato slice, and then top each with second half slice of bread.
Preparation Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours and 30 minutes
Author: Dr. Jacquelyn P. Horne