Frequently Asked Questions

We know how challenging it can be to follow a gluten-free diet, so we’ve researched some recipes for you. Check back often, as we’ll be adding updates regularly.

Panini Sandwich

• 1/2 cup extra-virgin olive oil
• 2 cloves garlic
• 1 sprig rosemary
• 1 small-medium firm eggplant, 8 slices 1/2-inch thick
• Salt and freshly ground black pepper
• 8 pieces of GNI Original Bread
• 2/3 pound wedge blue cheese, 8 slices (recommended: Cambozola)
• 8 slices prosciutto
• 1 cup packed baby arugula

Heat grill pan to medium-high. Heat the olive oil in a small pot over medium heat with garlic and rosemary to infuse flavor, 3 to 4 minutes.
Brush eggplant with olive oil and season with salt and pepper, grill 2 to 3 minutes on each side to tenderize. Remove from heat.
Build sandwiches on Original Bread, using two slices of eggplant, blue cheese, prosciutto and a handful of arugula.
If you don’t have a panini maker, heat a dry skillet over medium heat. Choose a second skillet that can fit down inside the first and get a few heavy cans ready to weigh down the skillets. When pan is hot, add one sandwich, weigh it down with second skillet and cans and cook 1 minute, flip, and cook 1 minute more. Repeat process with remaining ingredients and serve. Makes 4 sandwiches.

4-Cheese Grilled Cheese Sandwich

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons butter
• 1 clove garlic, cracked away from skin
• 8 slices GNI Original Bread
• 1 cup shredded provolone
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan or romano
• 1 cup shredded asiago

In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
Place a large non-stick skillet on the stove over medium-high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grilled cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut sandwiches from corner to corner and serve. Makes 4 sandwiches.

Grilled Chicken Pesto Sandwich

• 4 grilled chicken breasts
• Basil pesto (recipe follows)
• 1 red bell pepper, sliced and roasted
• 1 large red onion, diced and sauteed
• 8 slices toasted GNI Original Bread

Spread 1 tablespoon of pesto on 1 side of each slice of bread. Top 4 slices of bread with the grilled chicken. Top the chicken with the peppers and onions, and place the remaining bread slices, pesto-side down, on top.

Fresh Herb Pesto Sauce

• 1 cup fresh parsley leaves
• 1 cup fresh basil leaves
• 1/2 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup chopped fresh chives
• 1/2 cup pine nuts, lightly toasted
• 4 cloves garlic, minced
• 1/2 cup freshly grated parmesan
• 1 1/3 cups extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 3/4 teaspoons salt
• 3/4 teaspoon freshly ground black pepper

Combining the basil, parsley, mint, cilantro and chives in the bowl of a food processor and process until finely chopped. Add the pine nuts, garlic and parmesan cheese and, with the machine running, add 1 cup of the oil in a thin, steady stream. Add the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper, and pulse to combine well. Transfer to a non-reactive bowl and set aside, covered with plastic wrap, until ready to use. This can be done up to 48 hours ahead of time. Cover top of sauce with thin layer of olive oil to prevent color distortion. Serve at room temperature.