Gluten-Free Sandwiches

While our recipes do the gluten-free guesswork for you, if you decide to go rogue and build your own sandwich we have a few pointers. First, start with a gluten-free bread, sandwich, bun or roll. For a lighter option choose a gluten-free corn tortilla. As for condiments, mayonnaise and plain mustard are gluten-free. Seek out gluten-free deli meats and non-processed cheese. If you want to keep things simple, try one of these gluten-free sandwiches like Cornmeal-Crusted Tilapia Sandwiches with Lime Butter.

Serve this hearty sandwich with grapes and coleslaw for a weeknight supper. Coating the broiler pan with cooking spray is an important step to ensure the coating stays on the fish, not stuck to the pan. Be sure not to overcrowd the pan either. Overcrowding can hinder evaporation as the food cooks, creating steam and ultimately a soggy crust.

Matchstick-cut carrots and thinly sliced radishes give the perfect amount of crunch. We love the fresh flavor kick of the cilantro leaves.

*Remember to check for gluten in soy sauce.

Since gluten-free tortillas are stored in the refrigerator, they’ll need to be warmed to prevent breaking. Steam them by placing each tortilla on a splatter guard set over a pan of simmering water. Cover with a lid, and heat about 5 to 10 seconds or until they’re soft and pliable. They’re best when filled and eaten immediately after steaming.

If you don’t have a panini press, you can make these easy sandwiches in a nonstick skillet, much like you make grilled cheese sandwiches.

*Remember to check for gluten in deli ham.

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

*Remember to check for gluten in chipotle chile.

Arugula has a peppery flavor that’s more intense than that of most lettuces. It’s highly perishable and will only last for a few days after purchase. Store it in the refrigerator inside a perforated plastic bag. Rinse thoroughly, and pat dry before using.

Sautéed portobellos are delicious in ragouts; as a topping for polenta or pizza; or as a filling for fajitas, tacos, or quesadillas. The portobello mushroom stands up to the robust flavors in these quesadillas, all the while preserving its own sturdy texture.

*Remember to check for gluten in light balsamic vinaigrette and fresh salsa.

Olives may be an unexpected quesadilla filing but, we assure you, these quesadillas will be a hit.

*Remember to check for gluten in corn tortillas and fresh salsa.

If you have a mini food processor, use it to prepare the mayonnaise mixture. You can use gluten-free English muffins if you don’t have hamburger buns on hand.

*Remember to check for gluten in chipotle chile.

"The burgers were really good," said reader Barbara Wallace. "I love the addition of the onions cooked in the bacon drippings. We made it an open-faced burger and still enjoyed it with a few less calories!"

*Remember to check for gluten in Worcestershire sauce.

Enjoy the flavors of Thanksgiving all year long in this dressed-up turkey burger. Try grilling the burgers for an added boost of flavor. Serve with vegetable chips and red grapes.