By Little Northern Bakehouse

Fall or autumn? To us, it doesn’t matter how you say it. It matters how you taste it! Rake in the fall flavours with this Gluten-free Apple & Sweet Potato Melt recipe, paired with a homemade maple-Dijon sauce that will leave you licking your lips—and your plate!

This colourful easy to make lunch recipe is allergy-friendly, and gluten-free, so you can experience the joy of the real thing! Enjoy the soft, earthy, roasted flavours of the beets paired with savoury and bright sweet potatoes—contrasted by the topping of tart and juicy apple slices. The creamy avocado and gooey melted vegan cheese adds a bit of lushness to the sandwich, bringing some levity to the sauerkraut and making this gluten-free handheld super satisfying. Don’t wait! Chow down on this comfy, cozy sandwich today!

Instructions:
  1. Preheat your oven to 400℉.
  2. Get started with the Maple-Dijon Sauce by whisking all the ingredients together in a bowl until smooth. Then set aside.
  3. Scrub the sweet potatoes and peel the beets. Then cut both into thin slices that are about ¼-inch – ½-inch thick.
  4. In a large bowl, toss the sliced beets and potatoes in coconut oil. Spread slices out on baking sheet, and bake for 30 – 40 minutes, flipping halfway, until slices are lightly browned. But keep an eye on it, depending on the beets you use this could take as little as 20 minutes.
  5. Preheat the panini press.
  6. Start assembling your sandwiches by laying out slices of Little Northern Bakehouse gluten-free bread. Spread the Maple-Dijon Sauce on each slice of bread, and sprinkle with vegan cheese. Top with a layer of spinach, then add the sweet potato and apple slices.
  7. If you like it saucy, add an extra dollop of the Maple-Dijon Sauce on top of the apple slices.
  8. Next, layer the avocado and sauerkraut. Top with the other slices of bread.
  9. Once assembled, toss your sandwiches onto the panini press, and grill until the vegan cheese is melted.
  10. Transfer the sandwiches back to the cutting board and slice them in half before serving.

Makes 4 sandwiches.

Tips:
    • If you have extra Maple-Dijon sauce—or you’re planning for meals to come—it can be stored up to 10 days in the fridge.

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