This is one of those flavor combinations where the results are greater than the sum of its parts. With a few grilled vegetables and cheese on toasted bread, this sandwich hits all the parts of the palate.
Heat a skillet with olive oil and sautee the red bell peppers, onions, and mushrooms.
Add the cheese to the vegetables and mix until melted.
Butter one side of each slice of bread and full the sandwiches with the cheese and vegetable mixture. Grill in a pan until the bread is carmelized.
Make the aioli by adding all the ingredients to a blender and blending until smooth.
Open the sandwiches and add the aioli, then serve.
Gluten free bread ranges in size dramatically so you may need more or less filling and aioli for each. Judge how much each sandwich should have based on how the sandwich reacts.
The bread I used on the food cart and in the picture was gluten free Challah bread from a local bakery. Unfortunately, it is not available nationwide. Use the best sandwich bread you can find in your area.
My passion is supporting those who need to be gluten free. After my family had to transition to eating gluten free I realized how difficult it is. It is more than finding a recipe. It is about how to navigate social situations, deal with isolation, and other things that come along with it.
I live in Oregon with my family, cats, and chickens.