I have always loved grilled cheese. The gooey, creamy cheese with nice toasted bread…perfection! Here is a quick and easy version of ‘grown up’ grilled cheese.
What you will need:
- 2-3 slices of turkey lunch meat, I used Boar’s Head (which is all gluten-free)
- 1 slice cheddar cheese
- 2 slices of gluten-free bread. I adore Udi’s because it tastes like the real thing!
- mayo (optional)
- poultry seasoning
- salt and pepper
- macadamia nut oil
Instructions:
- Saute turkey in a pre-heated skillet with a very small amount of macadamia nut oil (butter, EVOO, or vegetable oil would work fine also)
- Add seasonings: pinch of poultry seasoning and pepper.
- Take out of pan, build sandwich (turkey, mayo and cheese)
- Place back in pan and heat through until cheese is melted.
Yummy goodness!
ooooh, nice! I have never tried Udi’s.. where do you find it? Freezer section?
Rachel- Yes, I find Udi’s in the freezer section at my grocery store. They also deliver now!
Sometimes I just call that dinner. LOL Mr. GFE won’t go for a traditional grilled cheese alone for dinner, but if I add meat, he’s always game.
My favorite grilled cheese these days is made from cheddar cheese between two corn tortillas. I just don’t miss bread and have never found a really good commercial gluten-free bread that I could buy. Not locally anyway.
Lovely simple meal!
Shirley
Thank you Shirely
My favorite “grilled cheese” is also on corn tortillas, but I use provolone cheese as the first layer [broken into quarters, with the gaps filled by shredded mozzarella], than Oscar Meyer wafer thin smoked turkey [3 slices, layered and pin-wheeled to cover the entire surface] topped with a TBS or so of chopped ripe olives], and then another slice of cheese [havarti, muenster or such], and then the final tortilla.
Because of the multiple layers, I make up about half a dozen or so at a time, slide them into fold-top sandwich bags, and then put several of those into a larger bag. When I’m ready for a quick meal, I pull one out, swipe a bit of butter over the bottom of a small skillet and cook 5 – 7 minutes per side on medium heat. Learned from a library book on Quesadillas that these cook more evenly and faster when covered – a perforated or mesh [bacon spatter catcher type] lets steam escape, but holds the heat in.
Wow that sounds absolutely amazing!!!!!!!!!!!!!!!
This sandwich sounds yummy! Udi’s is definately the best!
D
So, how did you make the brussel sprouts and the mushrooms? I am going to try this, but instead of this bread, I am going to try it on Elana’s Pantry “simple bread” with almond flour.
I didn’t know about Udi’s. Next time at my local HEB (Williams Drive in Georgetown) I’ll look for it – it’s on my grocery list. And thanks!
Mom (Gretchen)