This post is sponsored by Udi’s Gluten-Free.
As a gluten-free vegetarian, it can be a bit challenging to host BBQ lunches or dinner parties for friends and family. When I do hear, "Wow! I didn’t even realize that was gluten-free," I feel so proud. 🙂
My favorite way to host friends and family is to cook " normal foods" but with a little twist. I’ve found this method works better than going all-out with a crazy dish that looks strange (but still tastes delicious). One of my favorite recipes to Caitlin-ify is ‘Chicken’ Salad Sandwiches.
Man – before I went vegetarian, CSS was one of my FAVORITE MEALS OF ALL TIME. It was actually my gateway food into really liking mayonnaise. Went I went vegetarian, I knew I had to time a way to continue eating CSS, and when I went gluten-free, I knew that Udi’s would be the perfect toast for my beloved ‘Chicken’ Salad Sammies.
Here’s the recipe! It’s perfect for a lunch get-together, Easter brunch, or as a make-ahead dish to enjoy all week long.
‘Chicken’ Salad Sandwiches
Ingredients (makes four sandwiches):
- 1 block tofu, pressed and drained for 15 minutes (very important)
- 2 stalks celery, chopped
- 1/4 cup chopped red onion
- 1/4 cup mayonnaise
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped
- Optional: 1/2 tablespoon yellow mustard (for a little extra kick)
- 8 slices of Udi’s Gluten Free bread, toasted
- Preheat oven to 350 degrees.
- After pressing tofu for 15 minutes, chop tofu into 1/2-inch squares. Lay tofu out on greased cookie sheet and bake for 20 minutes. Remove from oven and let cool.
- In a bowl, combine tofu, celery, onions, mayo, spices, and mustard.
- Refrigerate for at least 30 minutes to let flavors set.
- Scoop onto toasted Udi’s bread and serve as sandwiches.
If celery and onions aren’t your thing, there are lots of other delicious mix-ins that work well with this CSS: I especially like halved grapes, chopped green apples, and nuts, like silvered almonds, pecans, or walnuts.
And here’s another recipe to accompany your sandwiches!
There’s a big debate over the best way to prepare coleslaw (did you know this? This is true). The debate is whether it should be mayo-based or vinegar-based. I lean towards the vinegar camp, but when I make coleslaw, I add a super secret ingredient that totally knocks the dish out of the park: BBQ sauce! Gotta love simple mix-ins, right?
Homemade BBQ Coleslaw
Ingredients (for 8 servings):
- 10 ounces coleslaw mix (shredded green cabbage)
- 1/4 cup shredded carrots
- 1/4 cup red wine vinegar
- 1 tablespoon white sugar
- 1 tablespoon BBQ sauce
- Sprinkle salt and pepper
- Mix everything in a large bowl, cover, and refrigerate for at least an hour.
What’s your favorite gluten-free recipe to feed friends and family? Link it up in the comments section! I would love some more ideas. 🙂
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine. Learn more about living gluten free! Visit Udi’s Gluten Free Community.
YUM! Simple and easy sounds like my kind of recipe! 🙂