I’m pretty new to eating gluten free, but the longer I maintain this diet, the easier it gets and the better I feel. I have more energy, I feel healthier, and I make better food choices, especially when it comes to snacks.
But as anyone who has eaten gluten free bread knows, it’s not quite the same. It doesn’t hold together as well, and it doesn’t toast the same way as regular bread. But it still makes a decent grilled cheese. I served it with this delicious tomato soup.
I’m sharing this recipe because I’ve decided this is the best way to make a grilled cheese on gluten free bread. Putting the cheese on both sides of the bread really seemed to help keep it all together. And the cheese kind of oozed out of the bread and toasted onto the outside, which ended up being just marvelous. Plus, the tomato soup is amazing. So there’s that.
What You Need for the Grilled Cheese:
- 2 slices regular or gluten free bread
- Enough butter, softened, to cover one side of each slice of bread
- 10 thin slices of your favorite cheddar cheese
- 2 slices tomato
- 2-3 avocado slices, mashed into a spread
- 1/4 tsp crushed red pepper flakes
What You Need for the Tomato Soup:
- 12 plum tomatoes
- 4 cloves garlic, peeled and roughly chopped
- 1/2 large yellow onion, sliced
- 1 tsp dried thyme leaves
- 1 tsp ground sage
What You Do to Make the Grilled Cheese:
Heat a medium skillet on low-medium.
Butter the bread sides and prepare cheese slices, tomato and avocado before placing the bottom slice in the pan.
Place cheese sliced on the bread in one single layer that covers the bread surface.
Place the tomato slices on the cheese.
Next, spread the mashed avocado and sprinkle the crushed red pepper on top so it sticks.
Press down another layer of cheese slices on top of the avocado and cover with the top bread slice.
Slowly cook, flipping often because the bread will stick easily to the pan. Add more butter if necessary. Remove from heat when the sandwich is lightly toasted and the cheese is melted (mine didn’t fully melt but I couldn’t keep the bread on the stove any longer).
What You Do to Make the Tomato Soup:
Preheat oven to 400F
Halve the plum tomatoes and layer them in a large baking dish.
Add onion slices and garlic between each layer of tomatoes and over the top.
Cover and bake for 45-60 minutes, or until the tomatoes are soft and pinched with the skin broken, and the juices bubbling.
Place everything in a food processor and pulse until it is roughly blended and thick.
Pour into a large bowl and stir in the thyme and sage. Serve alongside the grilled cheese and enjoy!