Once you check out the ideas below, you`ll get addicted to them and forget about the packed bread obsession for good!
1. BARBECUE SALMON LETTUCE WRAPS
Ingredients:
- 3 leaves romaine lettuce
- 1 tbsp fat-free cream cheese
- 1/4 tsp salt-free lemon pepper seasoning
- 2 oz smoked salmon
- 1/4 cup finely chopped red onion
- 1 small seedless cucumber, thinly sliced
- 2 tbsp sun-dried tomatoes packed in oil, drained and sliced
Instructions:
Place the lettuce leaves on a plate and spread them with cream cheese, lemon pepper seasoning, and the smoke salmon. Top with onion, put the cucumber slices among the leaves, and top with tomatoes.
2. RED BELL PEPPER SANDWICH
Ingredients:
- 2 slices bread (sourdough used)
- 2 tsp vegan buttery spread –
- 5 slices of tomato
- 1/2 cup baby spinach
- 1/4 – 1/3 cup pepperjack Daiya cheese shreds
- 1/4 cup (handful) of fresh basil leaves
- 2-3 thin slices roasted red or yellow pepper
- pinches of black pepper
Instructions:
Spread the sides of the bread with a buttery spread. Place one slice of bread, the butter side down on the Panini. Add the toppings, top with the other slice, butter side up. Grill for a few minutes.
3. PALEO SWEET POTATO BUNS
Ingredients:
- ½ cup sweet potato puree (100g)
- 100 grams coconut flour
- 1 tsp cream of tartar
- 2 tbsp melted coconut oil
- 30 grams tapioca flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup full fat coconut milk
- 2 tbsp raw honey
- 1 tsp lemon juice
- 6 eggs
Instructions:
Wrap the sweet potato in foil and roast for an hour. Puree the potato using a blender. Grease the pan with coconut oil and preheat the oven to 350F. Mix the coconut flour, cream of tartar, baking soda, tapioca flour, and salt.
Whisk the sweet potato puree, melted coconut oil, lemon juice, honey, and coconut milk. Then, whip the eggs until foamy, using a stand mixer. Pour the liquid mixture while whipping. Then, sprinkle the dry mixture over the liquid one, and mix with a spatula. Pour the batter into muffin pan and bake for half an hour. Allow them to cool, slice, and enjoy as a sandwich.
4. GRILLED EGGPLANT SANDWICH
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 medium eggplant (8 ounces), cut lengthwise into 1/4-inch slices
- 2 garlic cloves, minced
- 1 loaf crusty bread (10 ounces), such as ciabatta, sliced in half lengthwise
- Coarse salt and ground pepper
- 6 oz fresh mozzarella, thinly sliced
- 2 medium tomatoes, cut into 1/2-inch slices
- 14 fresh basil leaves
Instructions:
Clean and lightly oil the grill before heating it. Mix the garlic with a tablespoon of oil and season with salt and pepper. Brush this oil on the cut sides of the bread and grill for a few minutes. Top with cheese.
Brush the eggplant with oil and season. Then, grill for 15 minutes. Put the eggplant on the cheese. Repeat the same with the tomatoes. Layer them on the eggplant, top with basil, and enjoy as sandwich!
5. GLUTEN FREE TAPIOCA WRAPS
- 1 cup milk
- 2 1/2 cups (300 g) tapioca starch/flour
- 1/4 tsp kosher salt
- 1 egg at room temperature, beaten
- 2 oz Parmigiano-Reggiano cheese, finely grated
- 3 tbsp canola oil
- 7 oz low-moisture part-skim mozzarella cheese, grated
Instructions:
Simmer the milk for a few minutes, turn off the heat, and stir in the tapioca flour, salt, and oil. Let it cool down before running it through a food processor. Then, add the beaten egg and pulse until the mixture becomes stretchy and thick. Add the grated cheeses and pulse once again. Remove the dough from the food processor, divide it into equal pieces, and freeze them for half an hour.
Heat a casket and place each of the pieces on a flat surface sprinkled with tapioca flour. Divide the dough into 5 pieces, dust each of them with tapioca flour, and roll out into a circle-8 inch in diameter.
Put the first cycle of dough onto the skillet and cook for a few minutes or until the wrap can be removed with a spatula. Repeat the procedure with the remaining pieces.
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