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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 259
  • Fat: 9.2g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1g
  • Protein: 5.4g
  • Carbohydrate: 35.7g
  • Fiber: 5.1g
  • Cholesterol: 10mg
  • Iron: 0.5mg
  • Sodium: 629mg
  • Calcium: 12mg

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. 1. Combine first 4 ingredients in a small bowl, stirring well. Spread mustard mixture evenly on 4 toast slices.
  2. 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
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.

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