8 Slices All But Gluten White Bread
4 Tbsp. butter
4 Oz. cream cheese
1 Cup cheddar cheese (shredded)
1/2 cup guacamole
Turn the broiler on the oven to high.
Place the jalapeños under the broiler and cook for 4 – 5 minutes per side (or until the skin begins to bubble on all sides).
In the meantime, butter each slice of All But Gluten white bread.
Flip the bread over and spread the cream cheese on the other side.
Sprinkle each slice with cheddar cheese.
Once the jalapeños are roasted, remove them from the oven and place in a plastic bag.
Close and set aside for 5 – 10 minutes.
Remove the jalapeños from the bag and peel the skin from the peppers.
Slice the stem off each jalapeño, then slice and de-seed each pepper.
Place the sliced jalapeños on half of the slices of bread on top of the cheddar cheese.
Close the sandwich and place on a skillet or griddle over medium-high heat.
Cook for 4 – 5 minutes minutes per side, or until golden brown.
— To Make Into “Football Sandwiches”:
Use a football cookie cutter to cut the sandwich.
Use a knife to cut around the cookie cutter and remove the crusts.
Use a squeeze bottle filled with blue cheese or ranch dressing to make your “football laces” on the sandwich.
About the Author
Finally, the experience that has been missing in gluten-free bakery products, now in stores near you. Discover All But Gluten™, a new brand of gluten-free products that promises to rekindle your love of baked goods. ‘All’ the offerings from All But Gluten™ have been carefully selected to provide you with an experience that comes close to traditional baked goods.More Content by All But Gluten