Hazelnut Chocolate Chip Grain-Free Muffins
There’s absolutely nothing like perfectly crisp bread… especially when the melded flavors remind you of spring! Together, you have a beautiful gluten free melt exploding with glorious green tones accented by pinkish purple.
Who wouldn’t want to try this amazing vegetarian gluten free melt?
When I was asked to create a sandwich, my go-to is always that made using a panini maker. I love the flavor and light crunch of the bread. I discovered just how good this was last year after sharing this Italian Panini on the blog.
Disclaimer: This post is sponsored by one of my favorite partners — Canyon Bakehouse. All content and opinions shared herein are my own.
I developed a fondness for paninis after my trip two years ago to Italy after we discovered a gluten free bakery. That lunch changed my life and inspired me to give gluten free paninis a try.
Trust me… every bite IS worth it!
Greens & Sprouts Gluten Free Melt (Veg-friendly)
There are so many options to make this type of gluten free sandwich become a memorable meal.
You can easily play with the type of greens and sprouts, but you could also increase the spiciness with a touch of cayenne or hot sauce added to the aioli.
And if you don’t have grilled zucchini, you could use other grilled or even oven-roasted veggies too!
I did use a vegan mayo in this recipe, so I can assure you that it turns out quite delicious even though it’s obviously egg free.
I can’t eat a high concentration of chicken eggs and have run into a duck egg shortage where I live. So I reached for my trusted back up vegan option that stepped in like a champ!
While I can eat cheese, there are plenty of vegan cheese options out there that could also work. Just make sure that they’re clearly marked gluten free (since I’ve seen some on the market lately that actually have gluten in them).
The Best Gluten Free Bread
I’ve tried nearly every type of gluten free bread on the market since I’ve been gluten free since 2008.
Aside from minuscule slices that make you feel like you’re eating a delicate tea party sandwich from your childhood, they often crumble apart in your hands.
Or they have gigantic holes in them that leave you feeling frustrated for all the bread that’s missing.
But it’s not that way with Canyon Bakehouse!
I tried their bread for the first time a number of years ago and NEVER LOOKED BACK.
And their Heritage-style loaves are normal sized (typically found in the freezer section though you can order them online too).
Hallelujah!
You won’t feel like cheated by some teeny tiny slice.
Plus, they don’t fall apart and every single person I’ve shared them with becomes a raving fan.
So yeah… they’re my go-to for all things bread 🙂
How to make the Greens & Sprouts Gluten Free Melt
To make this gluten free melt (which is a twist on a panini), put everything together just before you plan on cooking it. It can make for a very quick lunch when you’re in a pinch.
If you are making a bunch of melts for a group, you could easily assemble the sandwiches ahead of time and keep them piled in the fridge.
They will cook on the grill just fine (and typically you can fit two of them at one time)!
I personally researched panini makers for a few days before deciding on THIS ONE which I’m so incredibly happy about and would highly recommend (should you decide to take the plunge and get one yourself).
If you’re looking for the perfect melt to enjoy this spring (or you’d love to get more veggies into your diet, this Greens & Sprouts Melt is a winner!
| Greens & Sprouts Gluten Free Melt |
| A simple, but perfect vegetarian combination of springtime flavors sandwiched between two crisp slices of gluten free bread. |
Greens & Sprouts Gluten Free Melt
| A simple, but perfect vegetarian combination of springtime flavors sandwiched between two crisp slices of gluten free bread. |
| Servings | Prep Time | Cook Time |
| 1serving | 5minutes | 3-4minutes |
| Servings | Prep Time |
| 1serving | 5minutes |
| Cook Time |
| 3-4minutes |
Ingredients
- Artichoke Aioli
- 1/2 tsp mayo Vegan mayo will work too!
- 1/2 tsp artichoke well chopped
- 1/4 tsp spicy mustard
- dash smoked paprika
- 3 dashes fine sea salt
- Sandwich/Melt
- 2 slices Heritage Style Bread from Canyon Bakehouse
- light coating butter ghee or vegan spread
- 2 slices grilled zucchini
- 1/2 cup baby greens like arugula
- 1/8 cup sprouts broccoli or radish
- 3 or 4 pickled red onions optional: freshly sliced red onions
- 2 slices swiss cheese optional: use a vegan, gluten free cheese
- 1/4 sliced Avocado
Servings: serving
Units:
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Ingredients
Servings: serving
Units:
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Instructions
- Pre-heat your panini grill.
- Lightly coat one side of each slice of Canyon Bakehouse bread with your butter option.
- Mix all ingredients for the Garlic Aioli in a small bowl and set aside.
- Place a piece of cheese on the inside (non-buttered side) of each slice of bread.
- Decide which bread slice will be the bottom and begin stacking in the following order -- zucchini, avocado, sprouts, greens, and pickled red onions.
- Slather the artichoke aioli across the top.
- Place the other slice of cheese and bread over top. Put the sandwich on the grill and gently begin to apply some pressure.
- Check sandwich about 2 minutes in to see that the bread is getting golden grill marks and isn't burning.
- Allow to the sandwich to cook for another minute or two until the cheese has melted.
- Remove your melt from the hot grill with a spatula and allow to set for a minute or so.
- Using a sharp knife, cut through at a diagonal. Enjoy!
