I hope you have enjoyed my series on low-carb sandwich alternatives, and hopefully tried one or more of them? If not check out Part 1 (Mountain Bread), Part 2 (nori sheets), Part 3 (raw chard leaves).
But here is one more, and I saved the best for last. This one is closest to actual bread-based sandwiches that I crave often. It’s so good I’ve been eating this for many days in a row for breakfast.
Homemade flatbread toasted sandwiches! This comes together in about 20 minutes, all from pretty basic pantry items. Plus each bread only has about 4g of net carbs – now that’s a good (carb) bargain, I say. Here are the pros and cons:
(a) Super low-carb. Based on my recipe below, each flatbread has about 4g of carbohydrate. You can easily have two per meal, with all kinds of fillings you desire, and you are likely to go well below the 30g-carb goal.
(b) Gluten free, soy free, and oil free (well, the dough itself is oil free – cooking oil is optional).
(c) Quick and easy to make at home. The dough only takes a few minutes to assemble and roll. And you can roll it out and cook them right away. No resting or rising necessary.
Rolling out the bread is pain-free and mess-free as well, because you’ll be rolling it between two sheets of baking paper. Just don’t skip the arrowroot starch.
If you are feeding a few people, just double or triple the batch, and put multiple frying pans on for quick production.
(d) The ingredients are readily available at most supermarkets -and while I haven’t done the cost analysis, they are all inexpensive. Craving a hot, cheesy toasted sandwich in the middle of the night? No need to drive to the shops and spend money on stale bread.
(e) Full of nutritious goodness and no nasties added – flaxseeds, almond meal, and sesame seeds are packed with nutrients. Use organic when possible, and you’d feel much better than eating anything wrapped in plastic in supermarkets.
(f) Incredibly delicious. Seriously. The flavour of toasted sesame seeds and almond meal is amazing. Most importantly, the bread has just the right amount of fluffy, bread-like texture (thanks to the baking powder).
(g) If you make a toasted sandwich, you can make it right there in the same pan you cook the flatbread (see below).
(h) The recipe is versatile. You can use it as a pizza base, or for sweeter fillings like peanut butter. You can also cook it in the oven till a bit crunchy, and use it like a cracker to scoop up hummus and other dips.
(a) Although quick and easy to make, you’ll still have to make it yourself.
(b) Being homemade, and gluten free, my flatbreads tend to end up looking a little, well, “rustic” around the edges. But is this a problem? Not in my aesthetic realm.
(c) The bread won’t last forever. It’s best to eat it straight away, though it’ll probably keep for a few days in the fridge, and longer in the freezer.
How to: Melty Cheesy One-Pan Toasted Sandwich
(1) Make the flatbread dough from the recipe below. Heat up a frying pan, and when hot, spread a little olive oil (olive oil adds so much to the flavour and texture of the sandwich, but you can use a nonstick pan without oil if you like).
(2) When the oil is hot, cook a flatbread for about a minute or two. Flip to the other side, and on one half of the bread, place your fillings. Here, I used vegan cheese, mustard/mayo, and spinach and radish leaves.
(3) Fold up the bread in half with a spatula, so the filling is covered up inside like a sandwich. Turn down the heat to low, cover the pan with a lid, and gently cook the sandwich until the cheese melts and greens wilted.
Enjoy right away – perhaps with a squeeze of fresh lemon juice and/or hot sauce.