Sandwiches

Wanna hear something awesome? Boar's Head Lunch Meat is gluten free. Not just a select line or a few choice products. Every fricken' meat they offer is gluten fricken' free.

We just got one giant step closer to a real deal hoagie by finding a real deal gluten free lunch meat.

We decided to celebrate by making our own gluten free sandwiches. We made a loaf of bread with a Bob's Red Mill bread mix and a hand-me-down bread maker. (More to come on that from Brittany).  We also roasted peppers, onions and cucumbers for a fun twist. We even made a special mayo for these sandwiches. (I'll give you two hints to the secret ingredient and they are both Sriracha. We kinda like that stuff.)

Ingredients
One loaf of bread
One pound of Boars Head oven roast turkey
Two large peppers (one yellow and one orange for us, whole)
1 medium onion (quartered)

Get em roasted!

1 cucumber (spears or slices)
Garlic powder, salt, pepper and cumin
1/2 cup mayonnaise
2-3 teaspoons Sriracha Sweet Chili Sauce

Set the oven to broil and get it piping hot.
Line a cookie sheet or roasting pan with foil.
Arrange peppers, cucumbers and onion on the sheet.
Drizzle with olive oil and spice liberally.
Roast in the broiler, turning as needed.
Remove vegetables when they look done (onions then cucumbers, then peppers*)

* Peppers only - after removing from the oven when nearly blackened all over, place peppers in some Tupperware and seal. This allows the steam from the peppers to help remove the skin.  Toss with olive oil and whatever spices you like.

Sriracha mayonnaise - combine them. Try not to eat the spoon.

That's it. Assemble your sandwiches and enjoy. Store left over roasted veggies in some olive oil and use them as a salad topping.