RICHMOND, Va. -- Gluten-free comfort food can be delicious! Susan Freeman Weiner, founder of Orange Dot Baking Company, is here with our Evanne Armour to share three great sandwiches: The Parisian, The Roma, and the Fantastic Funghi.
For more information on this Charlottesville-based baking company, visit their website.
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The Parisian
Serving Size: 2 Sandwiches
2 Gluten Free Super-seeded English Muffins
6 Slices of Apple or Pear, thinly sliced
6 Fresh Sage Leaves
4 ounces Brie Cheese
Soft Butter
After thawing the bread, lightly butter the inside of the bread and place the buttered side face down in a frying pan or on the griddle. For each sandwich, layer half of the fruit, sage and cheese on top of the outside of the bread, then add remaining slice of bread, leaving the buttered sides as the outside of the sandwich. Grill until the bread is brown and the cheese is melty and delicious, then flip and repeat.
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The Fantastic Funghi
Serving Size: 2 Sandwiches
2 Gluten Free Plain Delicious English Muffins
2 Tablespoons Butter
1 Yellow or Vidalia Onion, thinly sliced
1 Pint Baby Bella Mushrooms, cleaned and sliced
1 tsp fresh thyme, parsley or rosemary, chopped
½ tsp salt
Ground pepper to taste
4 ounces Swiss Cheese
Soft Butter
To sauté the onions and mushrooms, simply melt 2 tablespoons of butter in a large skillet over medium heat. Add mushrooms, onions herbs and salt. Sauté until onions are translucent, about 10 minutes, stirring frequently. Add ground pepper to taste.
Lightly butter the inside of the bread and place the buttered side face down in a frying pan or on the griddle. For each sandwich, layer half of the swiss cheese, and top with mushrooms and onions. Then add remaining slice of bread, leaving the buttered sides as the outside of the sandwich. Grill until the bread is brown and the cheese is melty and delicious. Flip and repeat.
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The Roma
Serving Size: 2 Sandwiches
2 Gluten Free Plain Delicious English Muffins
4 Tablespoons Pesto
4 Pieces of Sun-dried Tomato, chopped
4 ounces mozzarella, preferably fresh, but shredded will do!
Thinly sliced red onion to taste
Crushed red pepper, optional
Soft Butter
Lightly butter the inside of the bread and place the buttered side face down in a frying pan or on the griddle. For each sandwich, spread 2 tablespoons of pesto on top of the outside of the bread, then layer on the sun-dried tomato, red onion, crushed red pepper and mozzarella. Then then add remaining slice of bread, leaving the buttered sides as the outside of the sandwich. Grill until the bread is brown and the cheese is melty and delicious, then flip and repeat.
