Bacon, Spinach, and Red Onion Sandwiches with Raspberry-Chipotle Mustard

Oxmoor House
Bacon, Spinach, and Red Onion Sandwiches with Raspberry-Chipotle MustardRecipe
Photo: Oxmoor House
Combine sweet raspberry spread with Dijon to make a savory-sweet sandwich topping that complements the bacon and the smoky chipotle chile in this hearty gluten-free sandwich.    It’s like a BLT, but with spinach and onion in place of the lettuce and tomato.
4 servings (serving size: 1 sandwich)


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3 tablespoons seedless raspberry fruit spread
1 1/2 tablespoons country-style Dijon mustard
1 tablespoon canola oil
1 tablespoon chopped chipotle chile, canned in adobo sauce {Check for Gluten}
8 (1-ounce) slices gluten-free bread, lightly toasted
8 center-cut bacon slices, cooked
4 thin slices red onion
2 cups baby spinach


1. Combine first 4 ingredients in a small bowl, stirring well. Spread mustard mixture evenly on 4 toast slices.

2. Top evenly with bacon, onion, spinach, and remaining bread slices, pressing down slightly.

This sandwich is very easy to make and has a great combo of sweet, savory, salty, and spicy. This relish is also delicious spread on a panini sandwich with grilled, sliced chicken and cheese. —Martine Giddings

Created date

November 2011

Nutritional Information

Calories 259
Fat 9.2 g
Satfat 3.3 g
Monofat 2.2 g
Polyfat 1 g
Protein 5.4 g
Carbohydrate 35.7 g
Fiber 5.1 g
Cholesterol 10 mg
Iron 0.5 mg
Sodium 629 mg
Calcium 12 mg