I’ve been using my ‘Good Without Gluten’ cookbook quite a bit. It’s got some really tasty recipes, so you should definitely think about buying it – I’ve pasted a picture of the cover after the post so you know what you’re looking for!

It can be difficult to find veggie, gluten-free recipes that are tasty but this sandwich is so nice, and I’m not usually an eater of sandwiches…

Serves 1
Prep time – 15 mins
Cooking time 40 mins

Ingredients

• 2 long slices of sweet potato (1 cm thick)
• 2 slices of aubergine (1 cm thick)
• Olive oil
• 3 slices of gluten-free bread – I used the Genius Toastie bread
• 20g cheddar – cut into 2 thin slices
• 1 tablespoon of tapenade (recipe for this is below)

Tapenade

• 100g pitted olives
• 50g sun-dried tomatoes
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 tablespoon of olive oil
• 1 tablespoon of lemon juice

Blend all tapenade ingredients together in a mixer and set aside ready to use later. I had quite a bit left over, so I just kept it covered in the fridge and used it over the next three days.

Method

1. Preheat oven to 200oC (400OF/Gas 6)
2. Place the sweet potato and aubergine slices on a baking tray and drizzle with olive oil. Bake for 25-30 minutes or until soft.
3. Lightly toast your bread and spread each slice with the tapenade
4. Top one slice of bread with half the sweet potato, half the aubergine and half the cheese. Repeat with the next layer of bread.
5. Cut your sandwich in half diagonally and secure each half with a wooden skewer.
6. Bake for 6-8 mins until cheese melts

Good Without Gluten cookbook: