A sandwich used to be an easy meal to whip up in the kitchen. A couple slices of bread, turkey, a bit of cheese, lettuce, spicy mustard…You get the picture.
Now picture this- waiting for your loaf of bread to thaw so you can break 2 slices off, then toasting to warm the bits of ice off and completely thawing, then adding everything between the slices. A panini takes longer, a simple grilled cheese can be botched easily, and the whole time you hold your breath that the piece of bread doesn’t fall apart.
This has been my journey through bread. I have taste tested and experimented a lot in the kitchen with this simple yet fickle food and finally settled on a few different bread brands that work with me and not against me. Rudi’s and Udi’s both have served me well on many occasions. San Juan 5 grain has done me right too. I don’t HAVE to freeze them either! I do because I don’t eat bread too often and I don’t want to waste, but I can pull a couple slices fresh out of the bag now if I wanted to. It’s wonderful I tell you. And these breads don't require a gym workout to be able to break apart the slices when and if you decide to freeze them.
Sounds silly to admire something so simple sometimes, but when you’re gluten free it’s the little blessings you begin to count. I have developed a great appreciation for food and what I put into my body. I’m a laborious label checker, to avoid gluten and over processed foods and I aim to eat calories that will benefit me and my life.
That said, I promised some recipes using Rudi’s gluten free multigrain bread. Last week I was snowed in so I was able to whip up some delicious meals. It was very hard to choose just one, but I did. Sorry, leaving you wanting more I know. I will post more though, don't you worry your sweet little heads my dear readers.
This sandwich truly is a bit of an “everything but the kitchen sink recipe”. Or more relative to my actual situation, “what I could rustle up in my almost barren pantry from being snowed in recipe.” As I perused my potential pantry contenders I began formulating a delicious, warm, hearty, and open faced lunch. Here you go!
Baby Bella, Spinach, & Toasted Pine Nut Open Faced Sandwich
(Told you it was a doozy!)
• 1 cup Baby Portobello mushrooms, sliced
• 1 clove garlic, minced
• 2 cups raw organic spinach
• 2 tbs EVOO
• 1 tbs Balsamic Vinegar
• ¼ cup toasted pine nuts
• Pinch of Oregano
• Salt and pepper to taste
• Freshly grated parmesan
• ¼ -½ cup Marinara
Toast your 2 slices of bread and set aside.
Place your pine nuts on a small cookie sheet, and toast in the oven for about 5-10 minutes at 350 degrees or until lightly golden brown. Remove and set aside.
In a small sauce pan heat the olive oil on medium heat. Add garlic and stir until fragrant. Toss in your mushrooms, coat, and sauté until soft (5-7 minutes). Add you balsamic vinegar and mix to coat then toss in your spices.
Add in your spinach a handful at a time (your pan will be crowded but it will cook down quick). Keep adding until all your spinach is mixed in and cooked down. Remove from heat.
Spread your marinara evenly on your bread. I had leftover Classico Marinara from the pasta I cooked up the night before so whatever you have or tickles your taste buds. Top with freshly grated parmesan that will melt when the warm veggies hit!
Put your delicious spinach and mushroom mixture on top, and sprinkle your pine nuts over the sandwich.