Gluten Free Dairy Free Hot Chicken Parmesan Sandwiches

Monday, July 17, 2017

These gluten free and dairy free chicken parmesan sarnies are served hot from the oven--perfect for your party, the big game or an outside-of-the box weeknight dinner!
 These gluten free and dairy free chicken parmesan sarnies are served hot from the oven--perfect for your party, the big game or an outside-of-the box weeknight dinner!
Yield: 8 sandwiches
Prep time:
Cook time:

Gluten Free Dairy Free Hot Chicken Parmesan Sandwiches

These super quick sandwiches were born out of necessity and as an homage to a childhood favourite, hot ham sandwiches. And I'll admit this straight away, there is no Parmesan cheese in this recipe because actual Parmesan has dairy, but if you're cool with consuming dairy feel free to swap my dairy free alternative for full blown Parm!

Gluten Free Dairy Free Hot Chicken Parmesan Sandwiches Low FODMAP Friendly



The best thing about these little sarnies is that they pack up well! You can bake them and eat them straight away (hence the word hot) and they will be absolutely lick-your-lips delicious. Or you can pack them up for a picnic and eat them at room temp and they're divine. They're even gorgeous the day after after a night in the fridge. I didn't mind them straight from the refrigerator, either. So they're gluten free, dairy free and if you omit the garlic granules they're a suitable low FODMAP recipe too!

Gluten Free Hot Chicken Parmesan Sandwiches

Ingredients:

For the hot chicken parmesan sandwiches
1/2 cup fresh basil, divided into two 1/4 cups
1 tablespoon garlic granules (omit for Low FODMAP)
2 teaspoons black pepper
4 slices dairy free cheese or any white cheese, in halves
8 gluten and dairy free sandwich rolls
75 grams dairy free butter
100 grams dairy free Italian hard cheese alternative
150ml pizza sauce or marinara sauce
250 grams cooked rotisserie chicken, sliced
Need a conversion? Use this handy chart.

Low FODMAP Hot Chicken Parmesan Sandwiches


Dairy Free Hot Chicken Parmesan Sandwiches

Here something great about this recipe--it's totally malleable. Don't be afraid to increase or decrease quantities of ingredients or to swap things, remove things or add in new things, too! I'm a little basil obsessed, so I went mad for it! But you don't have to use nearly as much; just do it how you'd like it and you won't go wrong.

And one more tip: make this even simpler by using leftover roast chicken from your Sunday dinner. It'll already be cooked and if you shred it or slice it while it's hot and store in the fridge, all you'll need to do is pop it on along with the other ingredients and voila!

http://www.anyonita-nibbles.co.uk/p/recipe-index.html

Instructions:

  1. Preheat the oven to 175c/ 350f.
  2. Cut the bread rolls in half and place the bottoms in a casserole dish, reserve the tops
  3. Mix the marinara sauce or pizza topping with the chicken pieces and top each roll with a generous amount
  4. Place a halved slice of cheese on top of the chicken and marinara sauce
  5. Sprinkle over fresh basil, roughly torn
  6. Melt the butter in the microwave and mix in remaining 1/4 cup basil, garlic granules and dairy free Italian hard cheese or Parmesan
  7. Brush over the melted butter over the tops of each roll and bake for up to 20 minutes, until the cheese is melted and the sandwiches are hot throughout.
Low FODMAP Hot Chicken Parmesan Sandwiches

Add some oomph to your lunch with these gluten free sarnies

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