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

Photo: Oxmoor House
Yield 4 servings (serving size: 1 sandwich)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  3. 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

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Gluten-Free Cookbook