Opening your kitchen…
Your current work will stay available.
This gluten-free, dairy-free sandwich layers savory vegetarian ham, creamy plant-based cheese, peppery arugula, tomato, and tangy pickles with a Dijon-mayo spread. Gentle skillet grilling gives the gluten-free bread a crisp golden exterior while helping the dairy-free cheese soften.
Per serving
Actual values can vary with brands, amounts, and preparation.
Adjust this recipe around your kitchen and preferences.
Make the spread: In a small bowl, stir together the vegan mayonnaise, Dijon mustard, and black pepper.
Assemble the sandwiches: Spread the mayonnaise mixture evenly over one side of all 4 bread slices. Divide the arugula, vegetarian ham, dairy-free cheese, tomato, and pickles between 2 slices. Top with the remaining bread, spread-side down.
Prepare the skillet: Heat a large nonstick or well-seasoned skillet over medium-low heat. Brush ½ tbsp olive oil over the outside of the top bread slices.
Grill the first side: Place the sandwiches oil-side down in the skillet. Brush the exposed bread with the remaining ½ tbsp olive oil. Cook for 2–3 minutes, until the bottoms are crisp and golden.
Flip and finish: Carefully flip the sandwiches and cook for another 2–3 minutes. Cover the skillet for the final 30–60 seconds to help the dairy-free cheese soften without over-browning the gluten-free bread.
Serve: Transfer to plates, rest for 1 minute, then slice each sandwich in half and serve warm.
Generate another american dinner from your profile, goals, allergies and equipment.