I grew up eating sandwiches and while I do not eat them often, every once in a while making and eating a sandwich fulfils my needs for sustenance AND comfort!
Here, I used previously made cashew nut ‘cheddar cheese', gluten free bread, Spicy BBQ sauce and mustard. If you are after a gluten free bread, this one is great and really easy to make and freeze so it’s handy whenever you need it but there is no rush in consuming it. Make it grain free by replacing the GF oats with any protein flour such as fava bean, mung bean, chickpea, chestnut, etc.
You can use a nut cheese or substitute it with avocado or marinated fava bean tofu! Or just make a salad sandwich with all the veggies you can stuff in. Homemade hot sauces, relishes, chutneys and sauces add a special dimension to any sandwich so use your favourites. I go through phases and right now I have an open jar of spicy BBQ sauce and my ever present mustard.
One serving. Adjust according to your needs.
Cashew Nut ‘Cheddar Cheese’ And Salad Sandwich
Ingredients
2 slices of gluten free bread, toasted (see post dated 3 February 2026 or 9 January 2022)
1-2 slices cashew nut ‘cheddar cheese’ (see post dated 22 February 2022)
Mixed lettuce leaves, washed, spun and chopped
red pepper, stem and seeds removed, cut in short strips
2 slices red onion, quartered
1/4 avocado flesh
Spicy BBQ sauce (or any sauce, chutney or relish)
Homemade mustard (see post 22 February 2022)
Method
Toast two slices of bread. Wash, spin and roughly chop a handful of mixed lettuce leaves. Peel and trim the ends off a red onion. Take two slices and cut them in half and then in quarters. Remove the stem and seeds from a red pepper. Thinly slice and cut into inch lengths. Cut 1-2 slices of cashew nut ‘cheddar cheese.’ Slice the flesh from 1/4 avocado.
Place your toasted bread on a plate and spread the mustard on one and spicy BBQ sauce on the other. Lay the lettuce, ‘cheddar cheese,’ onion, red pepper and avocado slices on one slice of bread. Top with the second.
Dig in and enjoy!