Gluten-free open-faced BLT cornbread sandwiches

Feb 7, 2014 at 10:01 a.m. ET

If someone tells you not to mess with a classic, respond with this gluten-free take on a traditional BLT sandwich.

 Gluten-free open-faced BLT cornbread sandwiches

Sometimes it's fun to mess with tradition. That's how I feel about this recipe for gluten-free open-faced BLT cornbread sandwiches. The main components of this deli favorite are included, but I've changed things up a bit.

Since cornbread is heartier than most sandwich bread, I kept things simple by using just one slice of cornbread for this sandwich. But there's more! I added cooked bacon to the cornbread batter before baking it, and this proved to be a good move.

 Gluten-free open-faced BLT cornbread sandwiches

Toss the lettuce and tomato with some buttermilk ranch dressing, then pile it on the cornbread. Pick up a knife and fork for this sandwich and dig in to a new take on a classic.


Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Gluten-free open-faced BLT cornbread sandwiches

Serves 7-9


  • 1 (12-ounce) package gluten-free cornbread mix
  • 6 strips bacon, cooked and crumbled
  • 5 ounces cherry tomatoes, cut into quarters
  • 4 ounces lettuce, torn into small pieces
  • 3-4 tablespoons gluten-free buttermilk ranch dressing
  • Nonstick cooking spray


  1. Preheat your oven according to the package directions. Lightly spray an 8 x 8-inch pan with the nonstick cooking spray and set aside.
  2. Prepare the cornbread according to the package directions.
  3. Fold in the cooked bacon, reserving about 1 strip's worth to crumble over the top of the batter.
  4. Pour the batter into the pan, and place the reserved bacon crumbles on the top of the batter. Bake according to the package directions, or until the top begins to turn golden.
  5. Allow the cornbread to cool completely before cutting it into squares.
  6. Add the tomatoes and lettuce to a medium bowl and add the buttermilk ranch dressing. Toss well to coat.
  7. Top each cornbread square with the tomato and greens mixture and serve.

Try this new take on a traditional BLT!

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Gluten-free socca with tomatoes, mushrooms and spinach
Cinnamon-peach waffles with peach topping
Cheesy beef and corn enchiladas