Bacon, Spinach, and Red Onion Sandwiches with Raspberry-Chipotle Mustard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
8 (1-ounce) slices gluten-free bread, lightly toasted |
8 center-cut bacon slices, cooked |
4 thin slices red onion |
2 cups baby spinach |
Directions:
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.
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
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