Gluten-Free "Grilled" Veggie Sandwich

A gluten-free vegetarian sandwich for summertime ☀️ It’s filled with feta, herbs, and so many different veggies… truly an incredible combo. The best part of this sandwich is you can make it entirely in a cast iron pan if you don't have access to a grill!

We’re using our gum-free, rice-free Sourdough Pullman Loaf as our sandwich bread- the large, fluffy slices make for the best gluten-free sandwich bread you've ever had!

Total time: About 20 minutes start to finish

Yields: 2 servings 

Recipe and photos by Sadie Radinsky // @sadieradinsky

Gluten-Free, Gum-Free, Rice-Free, can be made vegan/dairy-free by using vegan cheese alternative.

INGREDIENTS

4 slices Bread SRSLY Gum-Free, Rice-Free Sourdough Pullman Loaf

1 red bell pepper

1 medium zucchini

1/2 of a red onion

1 ripe avocado

1 medium heirloom tomato

4 tbsp mayonnaise (we like Primal Kitchen brand)

2 tbsp chopped herbs (we used dill and mint)

1 block of feta cheese

salt + pepper

avocado oil

DIRECTIONS

 

1. Slice your pepper, onion and zucchini for frying in the cast iron (or take it to the grill!). Slice the zucchini into thin strips, then salt heavily and let the zucchini “sweat” for 10 minutes then pat with a paper towel to dry.

 

2. Heat a cast iron skillet on medium with avocado oil. Add the zucchini, pepper strips and onions and cook until browned on both sides. Remove the veggies from heat and put on a plate.

3. Toast your bread in the skillet until golden brown. Meanwhile, cut the avocado, tomato and feta into thin slices. Mix together the mayo and herbs.

4. Slather the bread with the herby mayo, then assemble with the grilled veggies, raw veggies, and cheese. ENJOY!