Ingredients to make the sandwich:

  • Gluten-free bread of choice (We use our house-made cauliflower buns.)
  • 3 types of cheese (We use smoked gouda, provolone, and goat cheese.)
  • Vegetables of choice (We use spinach, tomatoes, and roasted red peppers.)
  • Optional: add bacon!


Butter both slices of bread on one side. Layer cheeses in on one slice of bread, place vegetables or bacon inside the cheese slices, then top with the other slice, Heat a sauté pan, skillet, or griddle on medium high heat. Place built sandwich on hot surface until bread is toasted. Flip sandwich to toast the other side. In order to melt the cheese thoroughly, place a lid on the pan to encapsulate the heat.

Soup ingredients:

  • 5 tablespoons melted butter (Use coconut oil to make it vegan.)
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 3 tablespoons cornstarch
  • 1 can (15 ounces) diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 cup chicken broth (or vegetable broth for vegan)
  • 3 tablespoons sugar
  • 1 cup cooking sherry
  • 1 1/2 cups half-and-half (or coconut or almond milk for vegan)
  • 1/2 cup chopped fresh basil
  • 2 teaspoons parsley flakes
  • Salt and pepper, to taste


  1. In a soup pot, sauté onion and garlic until translucent.
  2. Add the cornstarch and stir until a thick paste is achieved ( making a roux).
  3. Slowly add the broth, making sure to stir well so that no clumps remain.
  4. Add the diced tomatoes, tomato sauce, salt and pepper.
  5. Bring to a near boil, then turn off heat. Add the sherry, half-and-half, and stir. Add parsley and basil (save some basil to sprinkle on top of soup).

You can leave as is for a chunkier soup. However, if you want a creamy soup, use an immersion blender or blender to blend to the desired consistency.

This dish is available every Thursday in November & December at the JCMO downtown location.

Laurel Dunwoody portrait by Keith Borgmeyer Photography

Chef Laurel Dunwoody

Since 2015, I have been providing healthy gluten-free meals made from scratch. Stop by and try our prepared grab-n-go meals.


Jefferson City:
700 E. High St. | 573-635-8604
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Wednesday 4:30 to 6 p.m.
Saturday 8 a.m. to 12 p.m.

3600 Country Club Dr. | 573-415-8685
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Monday 9 a.m. to 1:30 p.m.
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Wednesday 6 to 7:30 a.m.
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Friday 6 to 7:30 a.m.
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Saturday 8 a.m. to 12 p.m.

501 Fay St., Ste. 118 | 573-999-2846
Tue.-Fri. 10 a.m. to 6 p.m.
Saturday 9 a.m. to 12 p.m.