Sometimes the best gluten-free sandwiches are born out of desperation, a lack of ingredients, and a willingness to experiment.
Since I’m not eating gluten, I’m not eating bread, which means no sandwiches. But…we had all this lunch meat and cheese left over in the fridge from hosting my family for dinner before Christmas. Lunch meat has a very short shelf life, as in 2 to 3 days. Then, I remembered seeing lettuce wraps somewhere in my reading of gluten-free blogs. The gluten-free sandwich was re-invented in my home. (Now if I can persuade my husband to try this, it will be truly wonderful.)
The key to the lettuce wrap is a good-sized piece of lettuce. Think 10 inch tortilla size. I used green lettuce. Red lettuce would work, as well as romaine. Radicchio would be a fun variation sandwich variation with its strong slightly sour flavor.
Since lettuce is more delicate than a tortilla, use a few layers. In my wrap, I used 2 pieces of thinly sliced corn beef and 2 slices of provolone. I put the homemade Russian dressing on the inside, not too much. I rolled the lettuce so that the thick stem end up on the outside to make a neat little package for my gluten-free sandwich.
For ingredient variations, think thin and light. Don’t overload with dressing or sauces either, though dipping the wrap in a sauce would work, too. Plan on serving 2 of these per person since they’re not as substantial as a wrap made with a tortilla.
Frugal Food Thursday, Real Food Wednesday, Allergy Free Wednesdays, Full Plate Thursday, Your Green Resource, Healthy Tuesday, The Mommy Club, Thrifty Thursday, Food Fantastic Friday, Gluten-Free Friday