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

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.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

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

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

Preparation

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

Note:

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

August 2011