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.

Recipe by Oxmoor House August 2011

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Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

Chef'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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

259 calories; fat 9.2g; saturated fat 3.3g; mono fat 2.2g; poly fat 1g; protein 5.4g; carbohydrates 35.7g; fiber 5.1g; cholesterol 10mg; iron 0.5mg; sodium 629mg; calcium 12mg.
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