My grain free, dairy free, Garlic & Kalamata Olive Bread was a big hit.
Also, surprisingly versatile.
We had it with the chicken dish I posted last week. We had it with salad, I had some for breakfast one day with some cold chicken, and then I used the last of it to make us these grilled chicken sandwiches.
They were SO good! All of the flavors together really made for a fabulous sandwich. Tony had sharp cheddar and Brazilian Breakfast sheep’s milk cheese on his. I had Daiya Cheddar Style Shreds on mine along with the Brazilian Breakfast. We dipped them in spicy mustard and I have to say, it was the best sandwich I’ve had in a long time.
The bread was sliced generously, so I ended up grilling on both sides twice to get the cheese to melt. Once with the lid on for both sides, and then again with the lid off on both sides to crisp the bread.
The combination of cheeses with the slices of garlic and olives in the bread, along with the chicken was so flavorful.
I also made a simple cucumber salad to go alongside our sandwiches. A crisp and clean salad works very well alongside a heavy sandwich.
A little chopped spinach, sliced cucumbers, sliced cherry tomatoes, red onion, white balsamic, unfiltered extra virgin olive oil, and a couple grinds of pepper. Easy!
It’s a real treat to have a grilled sandwich loaded with melting cheese when you’re gluten free or grain free, and dairy free.
I’ve found that I can indulge in sheep or goat’s milk cheese a couple of times a month with no issues at all. The Daiya cheese is a nice treat as well. It melts like “real” cheese, although takes a bit longer, and has a pleasant flavor. However, it’s rather unpleasant in its raw form. Combined with the sheep’s cheese, it was excellent!
If you’d like to make the Garlic & Kalamata Olive Bread, you can go here for my recipe.