• Store-bought gluten-free ciabatta rolls or make your own using this Better Batter recipe
  • Deli-style roast beef slices
  • Thin-sliced provolone cheese
  • 1 sweet bell pepper, seeded and thinly sliced
  • 1 medium onion, peeled and thinly sliced
  • 1 /4 c butter, softened
  • 1/2 tsp garlic powder, to taste
  • Salt and pepper
  • Olive oil
  • Aluminum foil


Rolls. Bake the ciabatta according to the recipe above or purchase gluten-free rolls at the store. Make the butter spread. Combine the softened butter and garlic powder, mixing well. Set aside. Saute the vegetables. In a large skillet, add 1-2 Tbl olive oil and set over medium heat. Add slices peppers and onions and cook, turning often, until the onions are translucent and the peppers are largely cooked through and softened, about 8-10 minutes. Season with salt and pepper to taste. Remove from heat and set aside to cool. Assemble the sandwiches. Slice ciabatta rolls in half horizontally. Butter both sides with the garlic butter mixture. Layer 1-2 slices of provolone cheese on the bottom of the roll. Add 1-2 slices of thin-sliced roast beef on top of the cheese layer 1 heaping spoonful of cooked vegetables before topping with an additional 1-2 slices of cheese. Add the top of the roll to complete the sandwich. Wrap tightly in foil and refrigerate or keep cool until ready to cook. Grill. Slide the foil-wrapped sandwiches onto the grill (on low or over indirect heat) and cook for 8-12 minutes or until heated through. A little grill char is good, but do watch so they don't burn. Enjoy. Unwrap the sandwiches and serve. Yum! Serves 4.