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Big, Buff & Cheesy Gluten-Free Sandwich

Packed with flavor this is one big sandwich!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: sandwich
Cuisine: American
Keyword: cheese and bacon sandwich, cheese sandwich recipe, gluten free cheese sandwich
Servings: 3 sandwiches
Calories: 807kcal
Author: Chandice


  • 6 slices Canyon Bakehouse Heritage Style Whole Grain bread
  • 4 oz. cream cheese
  • 4 T butter divided
  • 3 T parmesan plus more for sprinkling
  • 1/2 tsp. garlic salt
  • 9 slices Boars Head cracked pepper mill smoked turkey breast
  • 9 slices Boars Head beechwood smoked black forrest ham
  • 9 slices of bacon
  • 3 slices pepper jack cheese
  • 12 slices thinly cut cucumbers
  • 6 leaves of butter lettuce


  • Preheat oven to 400 degrees
  • Place bacon on a baking sheet and cook 12-15 minutes or until cooked through and slightly crispy
  • Meanwhile, in a small saucepan, combine cream cheese, 2 T butter, 3 T parmesan and 1/4 tsp. garlic salt and cook over low to medium heat until soft and spreadable
  • Make sure to stir it often while it is cooking
  • Spread the cream cheese mixture over 3 slices of Canyon Bakehouse Heritage Style Whole Grain bread
  • Bake at 400 degrees for 5 minutes
  • Remove from the oven and immediately top each cream cheese toast with 3 slices of each turkey & ham then one slice of pepperjack cheese
  • Place 3 slices of hot bacon on top of the pepperjack cheese
  • Top the bacon with 4 slices of cucumber and 2 leaves of butter lettuce
  • Place the last three slices of bread on the top of each sandwich
  • Heat remaining 2 T of butter in the microwave and brush on the top slices of bread
  • Sprinkle with parmesan and garlic salt and enjoy sandwich hot


Calories: 807kcal | Carbohydrates: 35g | Protein: 41g | Fat: 68g | Saturated Fat: 32g | Cholesterol: 201mg | Sodium: 2411mg | Potassium: 657mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2275IU | Vitamin C: 2mg | Calcium: 401mg | Iron: 4.1mg