5 Gluten Free Sandwiches|Reuben, Philly Cheesesteak, ETC 🚫🍞 (2023)

Introduction

Hello Hello Everyone!
I really worked hard trying to make this video perfect! I wanted to show we do not have to give up our favorite foods just because we are gluten free. I hope you guys enjoy and try out each and every one of these sandwiches. If you have any questions, please leave them in the comments below.
Thank you so much for watching!
-XOXO, Ness.

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Video

Hello, hello, everybody, welcome back to my channel.

If you're new here, welcome.

My name is vanessa.

And today, I'm so excited for the video I have really worked so hard on it.

I really like literally been driving around making sure that I've gotten all the right stuff.

I've got all the different types of bread that this needs.

I've been testing out these recipes over and over and over again, to make sure that I get it close to perfect I'm, not gonna put myself at perfect yet, but close to perfect, um.

But I haven't even told you guys, what this video is, we have five gluten-free sandwiches and they're kind of all over the place, um.

But yeah.

So in this video, I have a gluten-free reuben, a philly cheese steak a monte crisco, a sourdough parm chicken club.

And then for fun because everybody loves them.

We also have a grilled cheese and I'm going to show you that every single one of these can be gluten-free we're, not gonna have to miss out.

So yeah, I'm, actually so so excited for this video.

And if you guys would like to see the five, uh sandwiches that I'm gonna be making today, then just go ahead and keep on watching so really quick.

If my voice sounds a little messed up it's, because I slept with a fan on the other night, and it got super cold and my throat has been sore for the past few days so just ignore that.

But so for the reuben, I swear, you guys need to try this.

This sandwich is so freaking bomb, but we're gonna do some corned beef and yes, it's gluten, free.

And then I found this rye bread at safeway.

So if you have a safeway or vons, you can find it there in the frozen section.

And then I did baby swiss, but you could do normal swiss.

It doesn't matter some sauerkraut and some butter to butter the bread.

And then I also did russian dressing.

You can do thousand island if you can't find russian, I want to say, I found russian at a kroger store.

So if you have any local kroger ralphs things like that, it should be there.

All of it is gluten.

Free.

I pointed at it, but yes, all of those things gluten-free.

And then, um, we're gonna take the corned beef and we're gonna kind of like separate them because they're like deli meat.

So we have to separate them and then we're gonna put them in a pan and heat them up, try not to leave them on for too long.

Because I left them on a little too long, and they got a little too hard.

So that when I bit they were a little, you know, like jerky type of texture.

But usually when I make this for my husband, because this is one of my husband's favorite sandwiches and I'll just I'll just put it on there, just to like heat it up.

I won't really get like a brownie look to the meat, I'll just kind of heat it up.

If that makes sense I apologize.

I have to keep stopping to take a drink just to like clear my throat.

So if you start to hear towards the end I'm like dwindling, you can hear it get more raspy it's because it's like okay, it's time for me to take a drink clear, my throat up a little bit.

Um.

So then what we're gonna do is we're going to add some butter to the rye, the gluten-free rye bread, um we're gonna do it kind of like how you would do like a grilled cheese.

So it's gonna be the same thing.

You're gonna butter one side.

I put a little bit of butter on the other side because I did kind of crisp up the inside of the sandwich.

But you don't have to do that you can leave it as is if you'd like, but I buttered the outside and a little bit of the inside.

And then I did a tiny bit on like a tiny bit of a grill on the um inside, and then more of a grill on the outside.

And then when it's like that that's, when we add all the toppings so we're gonna add some russian dressing, some swiss cheese, some sauerkraut and then we're gonna throw the um, the corned beef on top of it.

If you guys would like more of a melt to the cheese, I would add the cheese on one side of the bread.

And then the you know, other side like how I'm doing right now, the russian dressing and the sauerkraut then do that on the other side because this one it didn't really melt because the dressing was cold.

So I would recommend putting it on the other side, but that's it, wham, bam, it's done it's over.

And this meal is freaking delicious.

I've honestly never had a reuben before this meal.

So I don't really have like a normal one to judge it off of.

But for gluten-free, this thing was freaking amazing.

I even had to make my husband the other day, a double decker, one like two sandwiches like put together.

And this is like his new favorite sandwich.

This is my new favorite sandwich, and I think it's so good.

So if you guys haven't tried it, please try it.

I promise, you won't, be disappointed gluten-free.

You don't have to miss out on rubens.

This one is so freaking good.

Now this idea for the sandwich, my brothers used to work at a restaurant, and they kind of like tweaked their favorite recipes.

So this is kind of what I got it from.

And I missed that sandwich, but I can't have it anymore.

So we're gonna make it ourself.

So this is a sourdough palm chicken sandwich.

And it is so good.

So what you're going to do is you're going to take out some chicken.

I want to say, my husband, just, um, just took out the chicken on its own.

Usually he like cuts it in half.

But I don't know, I wasn't paying attention right now when I was editing it, but pretty much we're gonna pound the chicken out and we're only doing that, just because it it takes less time to cook, um, you can leave it as is if you like more of like a thicker cut of meat, but we were kind of moving quick today.

So we pounded it out and then it's going to take not as long, I want to say it only took maybe like maybe 10 15 minutes to cook the chicken up.

And then you're just gonna season with salt pepper.

I think I did garlic powder and onion powder.

I want to say I did the mrs dash one, though, but you guys can season with whatever you want, honestly, there's, no real rules to any of this.

So you guys can pick whatever you like better.

It really doesn't matter.

And then, um, sorry, I told you my my throat were hurting over here and I'm, like if you keep hearing me like smack or like swallow and stuff, I told you my throat is just in so much pain.

But yeah, so we're gonna cook all these up.

We had this for two days.

So we cooked extra and then here's my brand you guys know, I love this brand.

This is the deli one.

This is a sourdough deli and it's.

So good, honestly, tastes like sour bread, sourdough bread, it's.

So freaking good and we're gonna butter this one also kind of like how we did the other one.

I like to crisp up my my bread.

And I want to say that I've been saying the name wrong of this bread brand for a long time.

I think it's char, I think I figured it out.

I think it's shar, not scar.

Um.

Anyways, we're gonna add some parmesan just normal parmesan cheese to it.

You can add probably the sprinkle parmesan to it.

If you don't have like the grated parmesan on hand, but that's, it we're gonna put it down let it melt a little bit, be careful because it does stick.

So just make sure when you flip, it you're kind of quick and then we're going to toast the other side of the bread like how we would do just like a normal like I said, like a grilled cheese sandwich and look at that beauty.

Oh, look at that is that not the sexiest looking freaking sourdough, bread, sourdough, parm bread that you've ever seen.

Oh, my god, when I did that when I did the final like reveal, because I want to say, this was the first sandwich I filmed, and I was like, oh, look at that that looks beautiful exactly what I wanted to come out.

So we're gonna put some mayonnaise some avocado, usually I do avocado slices.

But my avocado wasn't working with me today.

So we're just gonna mash it together like an avocado toast, and then we're gonna add the chicken we're gonna add some lettuce and we're gonna add some tomato.

Um, I was supposed to put bacon on this.

And I apologize put bacon.

Please put bacon.

It works way.

Better with bacon, it's gonna taste better with bacon.

This is good don't.

Get me wrong.

This is good and and yeah, and this is how I ate it that night, but as I'm putting it together, I'm like, oh crap.

I forgot the bacon, and then we had some shoestring french fries that were just frozen that we just heated up, because we were just trying to clear out our fridge.

But yeah, this one's.

So good, I promise you guys will not regret.

This one it's like restaurant quality, perfect the oldie, but goody.

This is my favorite.

My husbands is the reuben, which don't get me wrong.

I love the reuben.

And I I want to say, it's, my favorite, but I think it goes hand in hand with the philly cheesesteak, because I love this sandwich and okay.

So what we're going to do is we're going to start with the veggies we're going to do green bell pepper.

You can honestly use whatever bell pepper you want.

I don't think it really matters.

Then we're going to do some mushrooms and we're going to do some onions.

I should have added avocado or not avocado.

Hello.

We should have added, um jalapeno to it, but we didn't have it, and I forgot it.

So we're, just gonna do just these three things, but I would also recommend if you guys like a little bit of heat to it, some jalapeno would be great we're gonna set that off to the side.

And then with the meat I got I want to say it was bottom round and it's up to you guys on which ones you want.

I think normal one is supposed to be chuck, but I I'd have to look it up, but pretty much what I did was I threw it in the freezer for a little bit that way it got firm so that when I cut it, it cut really easy.

So I recommend throwing it into the freezer, um cut it shorter than this.

I cut him in like halves cut it one more time.

So cut it into like threes even fours.

If you want it smaller, they were just a little too long for me.

So like I would bite into the sandwich, and like the whole piece would come out and I'm, not the biggest fan of stuff like that.

So I would recommend cutting into like threes.

But if you guys like that type of thing, then cut it into twos, but definitely throw it into the freezer.

It helps a lot when it comes to cutting and don't, forget to preheat your oven.

If you are going to heat up the, um what's, it called the uh, the bread.

So now we're going to put a marinade in for the meat we're only going to put it in there for like 20 minutes, you could do this beforehand and make it marinate all day that's completely up to you.

We just did it like 20 minutes before, um, we're going to do two cups of water we're going to do some worcestershire worcestershire, whatever it's called we're gonna do a little bit of vinegar.

We're gonna do salt pepper, garlic, salt, um, onion, powder, I'm, sorry, if you can hear my stomach going it's, the morning and I'm starving and then we're just gonna kind of mix it together.

Oh, look at how frothy it's getting that's.

Okay, that's.

Normal that's.

Just I think we added baking soda to it.

If I remember right, and it was reacting with the vinegar, it's, not a problem.

And then I think we added a tiny bit of sugar, just to kind of like offset it a little bit that way it wasn't so acidic, then we're going to set that aside and let it marinate.

And then we are going to wilt these we're going to do the onions.

And the bell peppers first I'm, not adding the mushrooms yet, because if not they will get a little too overdone for me, and I like them to have a little bit of texture when I'm eating this sandwich.

So yeah, we're going to wilt it down we're going to keep stirring.

And then when we're done with it we'll, take it off.

We'll, add the meat.

These are the sandwich rolls.

Same brand.

You guys know, I love the stuff.

I love this freaking brand.

I found this at walmart.

I want to say, but, um, I know every store is different.

And I know every place is different.

So you just gotta look around.

If not you guys can always order it online, but I'm, hoping that I can give you kind of details on where I found it, because where I live, we don't have a lot of grocery stores and stuff.

So I'm, hoping that I can give you a little advice to find where to find them and then we're going to cut them open we're going to add some butter that has garlic in it.

I want to say, just minced, garlic and we're going to put it on.

And then we are going to throw it in the oven for I want to say it only took like 10 minutes, we're, not trying to crisp them up we're, just trying to warm them if the butter and stuff starts to, you know, crisp the bread up a little bit then that's, fine.

But we do not want crispy, crispy, um, bread like crispy sandwiches.

We want to be able to chew and not, you know, cut our mouth all up then we're going to remove the bell peppers and that whole mixture and then we're going to add the meat be a little bit careful because it is a little watery.

So I did have to drain out the rest of the liquid and then start cooking them again, but it's up to you, um, then I just reseasoned it.

So all the seasonings that I had put in before, not the vinegar and all that stuff.

But just the seasonings, the garlic salt, all of that.

Then I put that in this again, if that makes sense, sorry, my throat I'm over here, hurting so then we're going to brown this up, then we will add in the bell peppers, the mushrooms and that whole mixture when this is browned and crisped up.

Now, this was my bat on this one.

I added the provolone to the mixture do not do this.

I wanted it to be like how it is like when you get it at like sandwich shops and stuff where it's it's, very cheesy and thick and all of that type of stuff.

And it just didn't work out, um, as you can see I'm having a hard time trying to melt all of this.

So please put the provolone on the top, unless you know how to melt it better.

I didn't.

This was my first time ever making a philly.

I would put it on top and let it melt like when I'm putting the sandwich down let it just melt on on its own or throw it back in the oven and let it like, you know, like melt in there like how they do at the actual sandwich shops.

That's just my personal preference.

If you guys want to do it this way feel free to but recommendation from me, throw it on top.

It works out a lot better and it's a little bit more aesthetically pleasing as you can see I'm eating over the leftovers.

But this is a sandwich like I said, I think it would look prettier if there was provolone on top melted.

But this sandwich was so good, and I love fillies.

And I was so sad that I couldn't have them when I went gluten-free, but this works the oldie, but goodie, yes, same brand.

You guys know, we're getting some craft singles, or this is great value singles because I'm cheap and we're doing the same thing.

We've always done.

We get some butter.

We melt it.

We put it on the the bread we throw it on the thing we crisp it up.

We throw on some cheese.

We let it melt and simple.

Wham, bam.

Thank you.

Um.

I just wanted to add this for those of you who like grilled cheeses, or you know, have kids who like grilled cheeses, but have to, you know, they're, celiac, or they have to be gluten, free.

Um.

This works.

I only added one piece right here.

And then I realized I wanted more so you'll see me.

Add more cheese later.

I told you guys, I'm, not even a fan of cheese, but like come on it's, a grilled cheese sandwich like you.

This is like childhood right here.

But yeah, I just wanted to show you guys, it's, simple, it's, easy, yes.

We can still make grilled cheeses, even though we got to be gluten, free, but that's it.

Wham, bam.

So good, I liked it.

You guys can use other cheeses.

If you want to, I just went like old school like singles, american cheese, of course, this is wheat bread.

Everybody else does white bread, usually, but I'm a weirdo who likes wheat bread, but do like normal cheese do like like the good cheese.

You know, go get it cut from the deli.

Oh, that would be bomb.

I have an idea for another video, but yeah, normal grilled cheese and last, but not least the monte crisco crisco crisco.

I always say it wrong.

So if I say it wrong throughout this entire video, I apologize, I always say it like like the, um crap, the stuff that you like bake with like crisco, chris, whatever we're making this sandwich.

So what we're going to do is we're going to put mayo usually you're supposed to put mustard.

But I made this for my husband today.

So he didn't want mustard on it we're going to do some swiss we're going to do some ham on one side and we're going to do some turkey on the other.

Please be careful with your deli meats.

Some of them are not gluten free.

So just be a little bit careful.

And then if you guys have watched my one of my what I eat in a day videos, which I'll link, hopefully above this, one or link it down below, I make, um french toast.

And this is going to be the exact same recipe.

So I'll link that that way you guys can get all the ingredients, um over on that video and we're, just gonna kind of twist around the mixture that's.

It we're just going to keep twisting you're supposed to actually.

I want to say deep fry this or pan fry this, but we're just going to kind of hook it up.

If that makes sense we're just going to kind of like do it on the pan, not actually fry it in oil, but that's, it we're just gonna let the um bread soak up and then we're just going to do like how we would do a normal french toast I'm sorry that you keep seeing me, adjust the focus.

I told you guys, my lighting is horrible, but yeah, that's.

It it's pretty much like I want to say like five minutes or maybe even less than that on each side.

And then we're gonna dust it with some powdered sugar, and then you can have it with either jelly, or I want to say my husband did syrup.

But yeah, this is a good breakfast sandwich.

I wanted to show you guys, another breakfast sandwich that, um, we do.

And this one is super super good, um, but yeah, go ahead and give this one, a try and I'm, not gonna say the name because I keep messing it up, but it's this one all of them gluten-free.

I hope you guys enjoyed this video.

I have an outro coming out right now.

But yes, give this a try good, breakfast sandwich and that's it for this video.

I hope you guys enjoyed if you liked it.

Please give me a big thumbs up and don't forget to subscribe if you guys haven't already, but if not that's fine you're, welcome back anytime and I'll.

See you guys in my next video.

Thank you so much for watching bye guys.