This post is sponsored by Udi’s Gluten-Free.

As a gluten-free vegetarian, it can be a bit challenging to host BBQ lunches or dinner parties for friends and family. When I do hear, "Wow! I didn’t even realize that was gluten-free," I feel so proud. 🙂

My favorite way to host friends and family is to cook " normal foods" but with a little twist. I’ve found this method works better than going all-out with a crazy dish that looks strange (but still tastes delicious). One of my favorite recipes to Caitlin-ify is ‘Chicken’ Salad Sandwiches.

Man – before I went vegetarian, CSS was one of my FAVORITE MEALS OF ALL TIME. It was actually my gateway food into really liking mayonnaise. Went I went vegetarian, I knew I had to time a way to continue eating CSS, and when I went gluten-free, I knew that Udi’s would be the perfect toast for my beloved ‘Chicken’ Salad Sammies.

Here’s the recipe! It’s perfect for a lunch get-together, Easter brunch, or as a make-ahead dish to enjoy all week long.

‘Chicken’ Salad Sandwiches

Ingredients (makes four sandwiches):

• 1 block tofu, pressed and drained for 15 minutes (very important)
• 2 stalks celery, chopped
• 1/4 cup chopped red onion
• 1/4 cup mayonnaise
• Salt and pepper to taste
• 1 tablespoon fresh dill, chopped
• Optional: 1/2 tablespoon yellow mustard (for a little extra kick)
• 8 slices of Udi’s Gluten Free bread, toasted

Directions:

• Preheat oven to 350 degrees.
• After pressing tofu for 15 minutes, chop tofu into 1/2-inch squares. Lay tofu out on greased cookie sheet and bake for 20 minutes. Remove from oven and let cool.
• In a bowl, combine tofu, celery, onions, mayo, spices, and mustard.
• Refrigerate for at least 30 minutes to let flavors set.
• Scoop onto toasted Udi’s bread and serve as sandwiches.

If celery and onions aren’t your thing, there are lots of other delicious mix-ins that work well with this CSS: I especially like halved grapes, chopped green apples, and nuts, like silvered almonds, pecans, or walnuts.

And here’s another recipe to accompany your sandwiches!

There’s a big debate over the best way to prepare coleslaw (did you know this? This is true). The debate is whether it should be mayo-based or vinegar-based. I lean towards the vinegar camp, but when I make coleslaw, I add a super secret ingredient that totally knocks the dish out of the park: BBQ sauce! Gotta love simple mix-ins, right?

Homemade BBQ Coleslaw

Ingredients (for 8 servings):

• 10 ounces coleslaw mix (shredded green cabbage)
• 1/4 cup shredded carrots
• 1/4 cup red wine vinegar
• 1 tablespoon white sugar
• 1 tablespoon BBQ sauce
• Sprinkle salt and pepper

Directions:

• Mix everything in a large bowl, cover, and refrigerate for at least an hour.

What’s your favorite gluten-free recipe to feed friends and family? Link it up in the comments section! I would love some more ideas. 🙂

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine. Learn more about living gluten free! Visit Udi’s Gluten Free Community.