PHL Sandwich

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!

Here is his recipe:
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.


Servings: 2


Cooking Times
Preparation Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours and 30 minutes


Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Buttermilk Salad Dressing

Of all the made-from-scratch dressings I do, this is our favorite! Light, refreshing and absolutely drinkable. This salad dressing also doubles as a dip for raw veggies.

Here, this oh so delicious salad dressing is being used as a dip!

Here is recipe:
2 cups buttermilk

2 cups Hellman's Mayonnaise

1/2 teas garlic powder

1 teaspoon onion salt

3/4 teaspoon salt to taste

5 tablespoons fresh parsley, chopped

1/2 teaspoon white pepper

Here is how I did this:
1. Place all ingredients in bowl of food processor. Process on high until thoroughly blended.

2. Place in sealed container and refrigerate at least four hours before serving.

Author's Notes:

• The key what makes this dressing/dip taste so-o-o good is to use (a) only Hellman's Mayonnaise and (b) only fresh parsley.
• Dressing will keep in refrigerator up to two weeks in refrigerator IF you take out only the amount needed each time.

Servings: 16            Yield: 4 cups

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Blue Cheese and Bacon Dip

 Holidays, just like wine, are about food, friends and fun.  Having a few friends over does not have to be time consuming or complicated. A pretty Battenberg  place mat made the perfect setting for four Lenox holly etched red champagne flutes. 

In addition to the Blue Cheese and Bacon Dip (recipe follows), the complete menu included:

Maple Infused Fruit Dip with Apples  (Recipe)

Cheater's Eggnog  (Recipe)

2 tablespoons butter (no substitutes)

1 large onion, chopped

2 tablespoons balsamic vinegar
1/4 teaspoon salt
1 8-ounce blocks cream cheese, softened to room temperature
1 5-ounce package crumbled blue cheese
1 cup sour cream
1/4 cup Hellman's mayonnaise
1/8 teaspoon garlic powder
1/2 cup bacon

1. Preheat oven to 250 degrees Fahrenheit.

2. Place butter in medium skillet over low heat. Add chopped onion and cook, covered for 15 to 20 minutes or until onion begins to caramelize, stirring occasionally. Remove cover; add balsamic vinegar & salt. Stir until vinegar evaporates, about 2 to 3 minutes. Remove from heat and set aside.

3. Place cream cheese, blue cheese, sour cream and mayonnaise in a large mixing bowl. Using an electric mixer, mix thoroughly. Add onions, garlic powder and crumbled bacon. Combine thoroughly.

4. Spoon mixture into a 1 quart baking dish, and place in preheat oven. Bake for 15 to 20 minutes, or until brown and bubbly on top. Remove from oven and garnish with dried chives. Serve immediately with gluten free crackers.

Servings: 6

Oven Temperature: 350°F

Recipe Type: Appetizer, Dips, Gluten Free, Holiday, Cheese

Author's Note:   We use gluten free Blue Diamond Rice Crackers

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Apple & Pear Waldorf Salad

Delicious & refreshing any time of the year. We had a similar version @ Deerpark Restaurant located on the property of the Biltmore Estate.

2 large tart red apples, unpeeled, cored and diced
1 large pear, unpeeled, cored and diced
1/2 teaspoon ascorbic-citric powder
1/2 pound seedless green grapes, cut into halves
1 cup walnut pieces, toasted
1/2 cup celery finely chopped
1/2 cup currants
1/4 cup Hellman's mayonnaise
1/4 cup sour cream

Place diced apples & pear in a large mixing bowl, sprinkle with ascorbic-citric powder. Add remaining ingredients; mix well. Transfer to a serving bowl.

Servings: 8                          Total Time: 20 minutes

Nutrition (per serving): 235 calories, 116 calories from fat, 13.6g total fat, 5.7mg cholesterol, 66.5mg sodium, 337.6mg potassium, 29.4g carbohydrates, 4.2g fiber, 21.4g sugar, 3.4g protein.


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Prosciutto & Provolone Hoagie with Italian Mayo Spread

For a quick lunch for those who are gluten intolerant, this delicious sandwich cannot be beat. Simply add a few chips & pickles for a fast food lunch at home. Also packs well.

Italian Mayo Spread

1 tablespoon fresh basil, finely chopped

1 tablespoon fresh oregano, finely chopped
1/4 cup Hellman's mayonnaise, or enough to mix

Hoagie1/2 bell pepper, finely chopped

2 slices onion, thinly sliced
1 baguette, UDI Gluten Free Baguette, cut in half horizontally
1 ounce Boar's Head prosciutto, very thinly sliced into four slices
1 ounce Boar's Head provolone cheese, very thinly sliced into four slices
1 Pinch salt to taste

1. To make the Italian Mayo Spread, place mayonnaise, basil & oregano in small box. Mix thoroughly & set aside.

2. To prepare Hoagie, cut baguette in half; open each half & place on cutting board with inside facing up. Using a rubber spatula, spread Italian May Spread on both sides of open baguette. Place 2 slices each of prosciutto & provolone on one side of each baguette half. Place onion slices & cup bell pepper on the other side. Close & wrap each half in a paper towel. Heat in microwave for about 30 to 45 seconds on high.

Servings: 2      Yield: 2 half sandwiches       Total Time: 16 minutes

Nutrition (per serving): 815 calories, 267 calories from fat, 29.6g total fat, 104.1mg cholesterol, 4471mg sodium, 1085.7mg potassium, 85.5g carbohydrates, 7.9g fiber, 10.4g sugar, 50.5g protein.

Recipe Type: Entree, Finger Foods, Gluten Free, Main Dish, Meat, Sandwich

Author: Dr. Jacquelyn P. Horne

Copyright: 2011

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