It has been a while since I made a sandwich. Sandwiches are fine and aren’t normally on my top list of things to eat. But when I have a good sandwich, I’ll tend to rave and rant about it for weeks. La Brea Bakery sent us some gluten free bread to try out and since I have been sandwich-less for many days it was good timing. You may have seen their bread before at Vons, Ralphs, or Albertsons. They have been around for 26 years opening their first location in Los Angeles. Since then they have expanded quite a bit and serve their bread nationwide.
We received two kinds of bread: gluten free multigrain and gluten free white bread.
The white bread was pretty soft and if someone just served me this without telling me it was gluten free, I wouldn’t think twice about it.
The multigrain definitely had more texture with flax, sunflower, and pumpkin seeds mixed in. The slices were also noticeably smaller than the white bread.
What was I to do with all this bread? The thoughts started racing and good and not so good ideas popped in and out of my head. Here is what ended up going down in casa de me.
I started out with a simple sandwich containing Boar’s Head salami, turkey, avocado, lettuce, tomato, and mustard. Since I had more than enough bread to experiment with I made one sandwich with each bread. I think I preferred the regular gluten free white bread with these ingredients. The sandwich stayed intact overall, and the flavors all blended in well together as you might imagine.
The next sandwich I got a little more frisky. Since I didn’t know how well the bread would hold up to all the ingredients I had two slices underneath each kind of bread and one I tested with just one slice of the multigrain since it was a little bit denser. I put mushrooms, mozzarella cheese, tomato, marinara sauce, and a little oregano on top and popped it in the oven for about 8 minutes.
I’m glad I doubled up on the white bread because the center gave out. The multigrain actually held up to the marinara sauce and the weight of the toppings. It also added a little texture which I liked while biting into the cheese. So the multigrain ended up working better with this combination.
Now that I tried a plain sandwich and one in the oven, it was time to try one in a pan. Think grilled cheese but peanut butter and jelly instead!
In this experiment both breads held up to the ingredients but the multigrain did just a tad bit better. The crispy exterior also helped keep everything intact. I’ve actually never grilled a pb and j before and these turned out quite nice. I’m not sure why I never thought of doing it. I like ooey gooey things! Even though this was the first time I had a grilled pb and j, I still got that childhood nostalgic feeling. And I think both breads were successful with pb and j. Maybe I need to do this more often…
Overall, both gluten free bread’s tasted really good and I’m not sure I could tell the difference in a side by side test with regular bread. Both were soft, although the multigrain seemed to hold up better with wet or heavier ingredients. What kind of sandwich creations do you think would go well with this bread?
Disclaimer: We were sent La Brea Bakery gluten free bread, but the opinions stated are our own.
La Brea Bakery