School is officially back in session for us and that means packing lunches…all day, every day since my kiddos are on strict gluten free diets. To prepare for the school year I start testing out recipes in the final weeks of Summer break. Why? Because I’ve got picky eaters like most of you, and their favorites change all the time.
This post is sponsored by Canyon Bakehouse who provides healthy, non-GMO breads, buns and brownies made from gluten free whole grains in a dedicated gluten free facility. As always, all opinions are my own.
My kids are HUGE fans of almond butter sandwiches – with jelly, with honey and bananas, toasted, untoasted, rolled up like sushi rolls. I could go on and on. Their love of Canyon Bakehouse’s sandwich bread got me thinking that it was time to get creative and come up with some new gluten free sandwiches to knock their socks off this school year. I’m excited to share their two favorites with you, and invite you to participate in a giveaway at the bottom of the post for a chance to win a Canyon Bakehouse bread box, lunch box and 20 piece set of cookie cutters!
Gluten Free Sandwiches
1. Ham, Egg & Cheese Sammie
The Ham, Egg & Cheese Sammie is inspired by breakfast, my favorite meal of the day and probably theirs too. My kids wake up excited to eat breakfast every day, so I had thought what if I bring some of their breakfast favorites to the lunch box? Well, I’m excited to tell you that it turned out to be a winning idea that’s been a big hit with my whole family!
It has four main ingredients – Canyon Bakehouse Hawaiian Sweet gluten free bread, one scrambled egg, smoked ham, and dairy free provolone style cheese. Salt and pepper are also sprinkled into the egg while it’s cooking. I chose the Hawaiian Sweet bread for this sandwich because the light sweetness really complements the other ingredients perfectly.
If you’re not going to eat it right away, then you need my secret to keeping the bread from getting soggy in a lunch box for hours. It’s all about how you stack it up. Place the cheese on the egg while it’s hot so it melts a little and sticks together. Let it cool for 10 minutes, and then stack it on the sandwich, with the cheese touching the bread not the egg. The cheese acts as a barrier and keeps the bread fresh for hours. Here’s the simple recipe in a printable format!
Ham, Egg & Cheese Gluten Free Sandwich
This recipe is gluten free, dairy free, and nut free. It makes one sandwich, or it can be cut to make two small sandwiches for toddlers.
- 1 egg scrambled
- 1 slice ham gluten free, smoked and thinly sliced
- 1 slice provolone cheese vegan or dairy free
- 2 slices gluten free bread Canyon Bakehouse Hawaiian Sweet Bread
- In a small pan on medium heat, cook your egg like an omelette only flipping it once until it's cooked all the way through.
- While the egg cooks, get out the rest of the ingredients.
- Optional: cut the bread, ham and cheese into flower or fun shapes.
- Transfer the cooked egg onto a cutting board and place the cheese on top of it. If you're cutting out shapes, do that first.
- Let it cool for 5 minutes.
- Stack your sandwich by placing a piece of bread on the bottom, then cheese, then egg, then ham, another layer of egg, cheese and the piece of bread on top.
If your child is too small to have a double layered sandwich, then only use one layer of egg, ham and cheese instead.
2. Turkey, Avocado & Apple Sammie
This sandwich was inspired by my daughter’s love of avocado. It was her favorite baby food, and now she eats it at home all the time. Notice I said at home, not on-the-go because when the color turns brown even though it still tastes good she won’t eat it. I’m sure I’m not the only one who can relate to this, so I came up with a way to keep the avocado from browning (silent cheer!).
There are 5 main ingredients in the Turkey, avocado, & apple sandwich – smoked turkey, avocado, apple, lemon juice, and Canyon Bakehouse Mountain White gluten free bread. This is a classic sandwich bread that is so versatile that we use it as toast, and in French Toast. The flavor is great, but it’s light enough that it lets the other ingredients in the sandwich really shine too.
To make the avocado spread, you’ll scoop your avocado into a bowl, squeeze some lemon juice on top, mix it with a fork, add your salt and pepper to taste and set it to the side. Next you thinly slice your apples.The lemon juice adds a light citrus flavor and keeps the avocado from browning and the apples create a barrier between the bread and the avocado which keeps the bread nice and firm. If you’re planning to keep this sandwich in a lunchbox for hours, then you’re going to want to stack it with the bread, then the apples, avocado spread, turkey, and then in reverse back to the top piece of bread. Here’s the simple printable recipe!
Turkey Avocado Apple Gluten Free Sandwich
This recipe is gluten free, dairy free and nut free. It makes 1 sandwich.
- 2 slices apple very thinly sliced
- 2 slices honey smoked turkey breast gluten free, thinly sliced
- 1/2 avocado
- 1 tsp lemon juice fresh
- 1/8 tsp salt
- 1/8 tsp pepper
- To create your avocado spread, cut your avocado in half and scoop out into a bowl.
- Mash with a fork.
- Add a squeeze of fresh lemon juice, about 1 tsp and stir with a fork.
- Sprinkle with salt and pepper to taste, and mix once more.
- Cut your thinly slices of apple in half or quarters depending on how large your sandwich is.
- To stack your sandwich, first put a layer of bread on the bottom, and then add two slices of apple.
- Next, add some avocado spread with a spoon.
- Add a layer of turkey.
- Add a second layer of avocado spread.
- Place two more apple slices on top.
- Finish it off with a piece of bread on top.
If your child is too small to eat a double layered sandwich, only include one layer of each ingredient with the avocado spread in the middle.
I like theming my kids’ lunchboxes, and while these sandwiches would work great without cutting them into shapes I just couldn’t help myself 🙂 . I went for a Flower Power theme and used different sizes of flower shaped cookie and veggie cutters to make it happen. Any left over cheese, turkey or ham went into a container for me to use on a cobb salad later. Leftover fruit becomes a fruit salad for the afternoon and the leftover egg goes on my breakfast plate. No need to waste the parts that are cut out!
The flower shaped sides in this lunchbox are cucumbers with red pepper hummus for dipping and a fruit flower made from stacking fresh watermelon, kiwi and raspberries.