One of the things that most people learn very quickly, when going gluten free, the sandwiches are not the same…..
The bread is very small, the texture is generally a little off too, and if you follow a food plan like we do, many of the options are just not on plan!
I use the term “recipe” loosely here…but this recipe was born when we were travelling frequently between our home and the closest major town that had Pediatric Speech Therapy options for our oldest daughter, 2 hours from home.
One of the easiest, on plan, things I found to grab from the gas station was a piece of salami sandwiched by two pieces of cheese. This totally worked, and tasted really good as a place to put a couple tablespoons of the guacamole I found there too! But, I knew I could make it at home, cheaper!
- Two slices of the cheese you prefer (I love provolone, pepper jack, and gouda)
- One or two slices of your lunch meat (Hard Salami, or Oven Roasted Turkey is good too)
- Layer them….1 slice of your cheese, Lunch meats, 1 slice of cheese
*On the Trim Healthy Mama plan, you can make these an S by using full fat cheese slices and more than 4 ounces of lunch meat…which would be quite a few of these. You can make it a fuel pull by keeping your total fat content under 10 g and using less than 4 ounces of ultra-lean deli meat.
Why do you call them Non-Wiches?
It started as the “None-Wich” in our house and thanks to high school French I knew “Non” meant “NO” and because there is no…
- Effort beyond placing things in layers
The name was shortened, not to mention, my kids pronounce it “Nun-Wich” and that has stuck too….
Can I make a bunch and store them? YES!
I made 4 quart-sized bags worth, before we travelled by car from Western Montana to Virginia in 2019.
They froze and thawed perfectly, and did not get soggy for the three days they lasted our family, of 8 at that time, as car-snacks or meals in our cooler.