You can use a panini press or a skillet to make these amazing flavors, a sandwich without bread. Bell pepper replaces the bread while the meat is delicious and the melty cheese fills the center. It is a delicious gluten-free lunch thoughts that everyone wants.
This recipe is a fun way to make a sandwich without bread.
One of my sons has Celiac Disease, so I’m always coming up with new, awesome gluten-free recipes. This classic breadless bell pepper sandwich is just that.
And this great recipe can be made in under 20 minutes!
We have already mentioned some of them, but look at this list of all the things this sandwich can be called:
- A ham and cheese sandwich.
- A sandwich without bread.
- A bell pepper sandwich.
- A grilled cheese sandwich.
- A gluten-free sandwich.
- A Keto-friendly sandwich.
- And a Panini sandwich.
Ingredient Notes
- pepper – Any color you want! I like to use a few different colors, although I don’t recommend green, unless you want it. Look for strong and shiny peppers that are perfectly symmetrical.
- whole mustard seed – I like the grainy texture of the mustard which adds to the sandwich, although plain mustard is also nice. Better Dijon!
- Gruyere – The aroma of oil and nutty flavor of Gruyère is pleasant with the saltiness from the ham and a small amount of bell pepper. You can substitute with Swiss, Provolone, Fontina, or whatever you prefer. (Hard cheese is best as we want it to melt.)
- applewood smoked ham – I love the smoky flavor of this ham, but you can use any ham you like.
- arugula – Arugula (also called Rocket), has a sharp peppery flavor and makes this sandwich even more delicious. You can replace it with any green you like if arugula is not for you. Spinach would be my second choice.
How To Make Them
You can do this on a stove-top grill or griddle, even if you have one panini pressit is the best decision.
– Cut the peppers into what will be “bread” by cutting a little from the top and bottom, and removing the membrane and seeds. You will have an open pepper with no top and bottom.
– Make a piece that goes in the middle of the plate, on the other side. This way, when pressed down, it folds easily. (I usually spread mustard at this point, but you can also do it when you add other ingredients.)
Recipe tip: Don’t worry if you accidentally cut all the way through the pepper when cutting the slits. It will continue to move well, it is easy to handle it when it stops.
– Add mustard (if you haven’t already), ham, cheese and arugula to the mixture.
– PPlace the stuffed peppers on the bottom of the pan.
– Drizzle with olive oil and sprinkle with salt and pepper. Then cook the sandwich until the cheese is melted and the pepper is charred.
Recipe tip: If you don’t have a panini press, you can easily do this in a skillet (Cast iron is best, but any skillet will work.) Use a flat-bottomed metal spatula to press down firmly on top of the bell pepper while it cooks. When the bottom is hot and the cheese is slightly melted, flip it and repeat.
*Pro Tip* This breadless sandwich is easy to eat when baked, as the peppers soften and the cheese melts into delicious bites. However, it still tastes better raw, with a crunchier texture and firmer cheese.
Variations
- You can mix this with your favorite cheese, greens, etc. Swiss, Mozzarella, Cheddar, it’s your call. Hard cheeses are best for this recipe.
- Spinach, chard or kale are other vegetables you can use. Or fill it with anything you like, tomatoes, bacon, turkey, etc.
- Vegetarian version. Saute the ham and then add a slice of tomato.
- Vegan version. Omit the ham and cheese and use sautéed mushrooms and spinach instead.
- You can try this breadless sandwich with other veggies – portobello mushrooms, cabbage leaves or zucchini slices would all be fun.
More Must-Try Gluten-Free Lunch Ideas
So the next time you find yourself looking for delicious gluten-free lunch ideas, I hope you stop here for this amazing sandwich recipe!
Breadless Sandwich Recipe with Bell Peppers Ham and Cheese
You can use a panini press or a skillet to make this amazingly delicious, breadless sandwich. Bell pepper replaces the bread while the meat is delicious and the melty cheese fills the center. It’s a fun gluten-free lunch idea that everyone loves.
Ingredients
- 2 big bell peppers (about ½ pound each), washed and dried
- 2 spoons whole mustard seed
- 6 ounces Gruyere cheese, slightly chopped
- 4 ounces applewood smoked ham (or your favorite ham), slightly chopped
- ½ cup full leaf arugula, washed and dried
- extra virgin olive oil for drizzling
- salt and freshly ground black pepper
Instructions
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Prepare the peppers. Cut about ½ inch from the top and bottom of the pear, including the stems. Then use a paring knife to remove the seeds and membranes. You should be left with a mild pepper, with a soft inside and no top or bottom.Then make one, straight, deep line down the entire length of the meat, just going through the middle of the meat. This makes it easy to fold while in the panini press or on the stove-top grill or griddle. (It is not necessary to do this step.)
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Assemble. Spread the inside of each pill with 1 tablespoon of mustard, covering the entire surface. Then put about ¼ of the cheese slices under each one. Follow the cheese with half the ham and ½ the arugula. Then add the remaining pieces of cheese.
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GRILLWith a panini press: Preheat the press, and when you’re ready — most have a green light that will go on, like a waffle maker — drizzle the bottom of the plate lightly with olive oil and sprinkle with salt and pepper. Place one or two whole peppers on top, depending on the amount of space. Drizzle the tops with a little olive oil and sprinkle with salt and pepper. Close the clamp to the grill. Most machines take about five minutes. I lift the lid a little when I think it’s close enough to take a look. The peppers should come off the grill nicely, and should be (about 50%) softer than when they came in. With a stove-top grill or griddle or skillet. Instead of closing the machine, use a flat-bottomed, metal spatula to flatten the sandwich. Once the bottom is golden, carefully flip the pepper and cook on the other side, still pressing down with the spatula, until the cheese melts and the bottom is golden. (Kitchen tongs can be helpful for stirring, in addition to a spatula.)
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Serve!
TIPS
Nutritional information is calculated automatically, so it should only be used as an estimate.
FOOD IS BUILDING
Calories: 558kcal | Carbohydrates: 15g | Proteins: 41g | Oil: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 129mg | Sodium: 1456mg | Potassium: 751mg | Fiber: 5g | Sugar: 10g | Vitamin A: 8037IU | Vitamin C: 291mg | Calcium: 896mg | Cast iron 2mg
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