Recipe: Grilled “The H.A.T.CH” Sandwich

So I didn’t get around to posting the usual meal plan yesterday because our internet was down over the weekend.  I promise that it had nothing to do with the fact that I was completely absorbed in the Downton Abbey season finale…nothing at all!  I may be completely lost this week by not posting our meal plan.  I rely heavily on it week after week.  Of course, I could just write it down for myself, right?

Now on to today’s allergy-friendly recipe.  I created an amazing recipe last week that wasn’t on our meal plan because I found Daiya cheese wedges on clearance for $2.49.  It slices up perfectly for a sandwich.  Seeing as how my 8-year old has never had the pleasure of a grilled cheese sandwich, I decided it was high time he did! He loved it!!!  In fact, he had two full grilled cheese sandwiches and was thrilled {and stuffed}!  I wish I had taken a picture of this “first”.

Now, you may be wondering why this is called “The H.A.T.CH”.  H=ham; A=avocado; T=tomato (although I forgot them at the store); CH=cheese.  It is an amazing combination of ingredients, and made to order, everyone can enjoy it with their own allergy restrictions or not.  In all, I made 4 different sandwiches:

  • traditional grilled cheese (for my girls)
  • Daiya cheese on regular bread (for my son)
  • regular cheese on gf naan/flatbread (for me)
  • Daiya cheese on gf naan/flatbread (for my husband)

I might feel like a short-order cook sometimes, but it is often totally worth it!

Grilled The H.A.T.CH Sandwich

See gluten/dairy-free Naan recipe below for a gf version.


  • allowed bread (regular or gluten-free)
  • allowed butter (regular or dairy-free)
  • ham slices
  • favorite cheese or Daiya dairy-free cheese wedge
  • avocado
  • tomato


Preheat griddle.

{If using the gluten/dairy-free naan bread, make those first, excluding the olive oil and garlic salt from the recipe. Lay aside, then follow the directions below.}

1. Butter bread with allowed butter. Top bread with ham slices and allowed cheese.

2. Place sandwich on griddle; brown on both sides and allow cheese to melt.

3. Remove from griddle, open bread, and top with sliced avocado and tomato. {Feel free to add any other desired toppings.}

That is it! Enjoy with a side salad, raw vegetables, or your favorite soup!

Naan Bread, gluten & allergy-friendly

Makes about 8 pieces of Naan. Watch the amounts of shortening and water; add more or less to achieve the desired consistency.


  • 1 1/2 cups white or brown rice flour
  • 1/2 cups tapioca flour
  • 2 tablespoons white granulated sugar
  • 1/4 teaspoons guar gum
  • 1/4 teaspoons cream of tartar
  • 1/8 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2-3 tablespoons Spectrum Organic All Natural Butter Flavor Shortening (dairy & soy free)
  • 1/4-1/2 cups cold water
  • olive oil, extra-virgin
  • garlic salt


1. Mix together the dry ingredients in a bowl.

2. Add the softened shortening in, 1 tablespoon at a time. With a wood spoon, slowly break up the shortening until only small pieces remain. You can add an additional Tbsp of shortening if it doesn't seem like it will come together.

3. Slowly add in the cold water, while mixing it into the flour. Add more cold water (up to 2 Tbsp) until dough is no longer dry. Be careful with this step because you do not want the dough to become too wet. The dough should be holding together nicely. Keep "kneading" the dough with the wood spoon until it is coming together.

4. Once the dough is smooth, start rolling into balls a little larger than a golf ball (sprinkle with additional tapioca flour if it's sticking to your fingers). Make all the balls at this time and set them aside. (If the dough is sticking to your fingers, try rolling it into a ball anyway. It may just smooth out and roll right up for you without any more sticking.)

5. Place a dough ball between 2 sheets of parchment paper. With a rolling pin, roll out a circle until it’s about 1/2 inch thick and about 3 inches in diameter.

6. Preheat a large non-stick skillet with the olive oil.

7. Carefully peel away the top sheet of parchment paper and season with garlic salt or other spice of choice. Flip the crust on the heated griddle. Slowly pull away the top sheet of parchment paper, and season it with garlic salt. Allow the Naan to cook 1-2 minutes, or until browned. Flip over and cook the other side for 1 minute.

Remove the Naan to a plate and repeat steps 5-7 for the rest of the dough.

Enjoy with Beef Stew or your favorite Curry dish!

Shared at Slightly Indulgent Tuesday, Hearth & Soul Blog Hop, Gluten-Free Wednesday, Allergy-Free Wednesdays.

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One Response to Recipe: Grilled “The H.A.T.CH” Sandwich

  1. Grilled sandwiches are a favorite in the winter when you’re wanting something warm — avocado and tomato are always a bonus! Thanks for sharing on Hearth & Soul Hop. 🙂

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