Happy National Sandwich Day! Yes, there is actually a day to celebrate sandwiches and I say why not? The Sandwich is such a favourite food and culturally significant to Canadians. A study commissioned by Udi’s Gluten Free shows that 97% of Canadians (that’s 25 million) eat sandwiches – of course! And actually 2.3 million Canadians eat sandwiches every day. It’s the number one food both adults and kids have packed in their lunches!
History Lesson? This is actually interesting and funny!
Sandwich origins date back to the 18th century when the ‘Earl of Sandwich’, an English aristocrat named John Montague, invented the sandwich by ordering meat served between two pieces of bread to keep his hands from getting greasy during uninterrupted card play. Well, we all knew sandwiches were convenient and keep your hands clean, most of the time 😉
Here is one of my all time favourite sandwiches, the Monte Cristo. A yummy recipe I developed for Udi’s Gluten Free. Visit my Back to School Gluten Free post for Hawaiian Pizza Fingers and a hummus & veggie sandwich recipe! If you are following a gluten free diet, the most important bread staple is this Udi’s Gluten Free bread. It’s fluffy and comes in 4 varieties from Millet-Chia to white bread. Another one of my favourite bread products is the baguette – which for years I couldn’t find a good gluten free replacement for. I recommend the Udi’s baguettes or heading to TurtleDove’s in Burlington for their baguette – both are awesome!
Gluten Free Recipe: Turkey & Swiss Baked Monte Cristo
Makes: 2 servings
Time: 5 minutes prep, 15 minutes cook
INGREDIENTS
2 large Eggs
1/8 tsp. ground cinnamon
pinch of salt and pepper
butter or margarine to coat pan
4 slices of Udi’s Gluten Free White Sandwich Bread
3-4 oz. thinly sliced roasted turkey breast
2 slices Swiss cheese
INSTRUCTIONS
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a shallow bowl, beat together the eggs, cinnamon, salt and pepper.
Heat a large, non-stick skillet over medium heat and add enough butter or margarine to coat the bottom when melted. Briefly soak Udi’s Gluten-Free White Sandwich Bread slices in the egg mixture and transfer to the heated skillet. Cook for 2 minutes per side or until golden brown and toasty. Transfer slices to the lined baking sheet.
To build each sandwich, place half the turkey on two bread slices, top with a slice of cheese, and place remaining bread slices on top, pressing gently. Bake for 5 to 7 minutes or until the cheese is melted. Transfer baked sandwiches to serving plates, cut diagonally in half and serve immediately with maple syrup or preserves.
Note: You can substitute any kind of meat or cheese you like. Try ham, leftover roasted chicken, or make a BLT! To pack in lunches, allow the sandwiches to cool completely before placing in an airtight container.
Much love & good sandwich eating,
Stephanie