I love eggs. And sandwiches. This recipe brings the two together into a plate of glory. My mom used to make BLTs every now and then growing up, and they were a big treat to my sisters and I because we rarely ate bacon. The toasted bread, fresh tomato, crispy bacon, and touch of mayo provided just the right balance of texture and flavor. I have been on an egg kick lately–hard boiled, egg salad, eggs in salad, eggs on toast–you name it. Inspired by sandwiches of BLTs past, I bring you a much healthier, Gluten-Free version: The ELT.
Egg, Lettuce, and Tomato. Who knew a delicious sandwich could be that simple? The whole Gluten-Free bit adds a twist, though. Udi’s to the rescue. Udi’s Whole Grain is my go-to Gluten-Free bread for everything from sandwiches to breakfast toast. It toasts well, and does not have the soda bread like density of many other Gluten-Free breads. Extra large, organic brown eggs are a kitchen staple, as is Vegan mozzarella cheese. The fresh on the vine tomatoes I picked up from a Farmer’s Market were too good to only include one slice. I added two thick slices, effectively creating a sandwich within a sandwich. Two sandwiches in one? Now we’re talking.
Gluten-Free ELT (Egg, Lettuce, Tomato) Sandwich
2 slices of gluten-free sandwich bread (I prefer Udi’s Whole Grain)
2 slices of fresh on the vine tomatoes
1 extra large egg
1/4 cup of spring mix lettuce or red leaf lettuce
1 slice of Vegan or soy cheese
Salt and pepper to taste
1. Slice tomatoes and season with salt and pepper. Set aside.
2. Cook an egg over easy, seasoning with salt and pepper halfway through the cooking process. Flip egg, and turn oven off. Layer one slice of cheese over the egg, and let it melt.
3. Toast slices of bread and lightly butter, if preferred.
4. Layer sandwich as follows: Bread, tomato slice, egg, lettuce, tomato slice. Cut in half, and serve.