Haha, you’re probably thinking, “Uh, a recipe for sandwiches? Those are like the easiest thing in the world to make. Why on earth would you need a recipe?” Haha. They’re definitely easy, and you’ll notice these don’t have any measurements–this is mostly for meal planning purposes. If I’m going to head out grocery shopping, I love to look at recipes to see what ingredients I need before shopping.

If you’re making these gluten free, of course make sure to use gluten free bread. You’ll probably want to warm up the bread or toast it because room temperature gluten free bread is rather like eating a dry kitchen sponge. Haha. And of course be sure to use a new container of mayo or one dedicated to be gluten free, so you don’t end up with bread crumbs from previous sandwiches. Of course you can use au jus instead of beef broth for the French dip, but most au jus has wheat in it–so stick to beef broth if you want it gluten free.


  • Servings: varies
  • Difficulty: easy
  • Print

This is just a quick reference, without very specific measurements.


Egg Salad Sandwiches

  • Mayo (dedicated gluten free), Hard-Boiled Eggs, Salt, Pepper

Tuna Sandwiches

  • Mayo (dedicated gluten free), Tuna, Sweet Relish (be careful it hasn’t been contaminated with gluten)

For toasted tuna, heat skillet and brush surface with butter right before placing sandwich in spot.

French Dip Sandwiches

  • 2 lbs. thinly sliced Roast Beef
  • ½ lb. sliced Mozzarella
  • 6-8 square Ciabatta Rolls or high quality sliced bread (or gluten free bread)
  • 32 oz. box Beef Broth


For French dip, heat broth, then add beef. Place cheese on each half of bread and place under broiler to melt. Serve with bowl of broth as au jus.

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