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This traditional sandwich EVERYONE already knows how to make. But sadly most low-carb breads don’t grill/toast so nicely. This bread I’ve come up with for grilling is suitable for other sandwiches as well. It toasts up a little crisper than any other low-carb breads I’ve tried of late. Any microwaveable square container, preferably glass, will do nicely for making this. One recipe can be sliced laterally into two thinner slices after cooling and that is what is shown in the pic above. This recipe is suitable for Induction.
INGREDIENTS:
¼ c. + 1T. flax meal, preferably golden flax meal
1 T. butter + 1T more for grilling final sandwich
2 T. sour cream
1 egg, beaten
½ tsp. baking powder
2 tsp. oat fiber (not the same thing as oat bran)
Pinch salt
1 slice American Deluxe cheese
DIRECTIONS: Melt 1 T. of the butter in microwave in a small mixing bowl. Add beaten egg and sour cream. Add all dry ingredients and stir well. Dip into square microwaveable container and microwave on HI for 70 seconds or until dry to touch in center. Cool a minute and tip out onto cutting board. Laterally slice as evenly as possible with a long knife. Melt a little butter on non-stick griddle and baste one side of each slice of bread. Place one slice on griddle, buttered side down. Add 1 slice of your preferred cheese (I use American or Swiss) and top with second slice of bread, buttered side up. Brown well on both sides. The browner it is the crisper it will be.
NUTRITIONAL INFO: Makes 1 sandwich which contains:
617 calories
56.1 g fat
17.7 g carbs, 13.2 g fiber, 4.5 g NET CARBS
19 g protein
756 mg sodium
53% RDA Vitamin A, 43% B12, 38% calcium, 58% copper, 45% iron, 49% magnesium 52% manganese, 74% phosphorous, 40% riboflavin, 53% selenium, 60% thiamin, 36% zinc and 454 mg potassium
do you really need he egg to bind this recipe?? I have a gluten and egg intolerance. I’m trying to eat outside the box and really experiment with new fruits veggies and flours. You sie is very helpful!
Steph, so that you get the equivalent liquid and fat, I would try one of two things: You could sub in 2-3 Tbs. mayo for the egg. I’ve read on the net it works, but there is still some egg in mayo (just a little less). You could also try a little unflavored gelatin dissolved in 2-3 Tbs. water mixed right before using works. If you try one of these subs, the overall bread result will probably be OK, but yours may turn out different in “crispiness”. I just don’t know about that. Please let me know how that comes out for you if you try one of these subs. I’d love to know your results.
Looks delicious. Might just have to make this for lunch tomorrow! Thanks Peggy!
Hope ya like it, Darren! I had one just the other day!
I have a question after running the ingredients through my different food calculators I find that the bread alone (not including cheese) has only 1.7 net carbs from the combination of the sour cream, egg, and baking soda the flax seed and oat fiber are carb neutral because they are all fiber and the butter is 100% fat no carbs… Is that correct or maybe I missed something, if you could let me know I would really appreciate it …so excited to try!!
I accidentally deleted the notify feature so I’m just sending this to know when you reply.. Thanks again!
The last time someone asked this question, I ran the numbers a second time on fitday.com and am glad I actually saved that to Photobucket. 4.5 NC is correct for this item. Seems like we concluded last time this came up is that oat fiber and flax meal are not actually the carb wash low-carbers will tell you they are. Oat fiber is only about 96% fiber, not 100% fiber. Close, but actually there is a fraction more carbs than fiber in these ingredients. I loaded my oat fiber to Fitday EXACTLY as it should be, without the “rounding off” some companies do on nutritional labels.
Are you concerned with microwaving things in a plastic container. I think your recipe is wonderful but I hesitate to use anything plastic to make it in.
Actually Linda, I am. I have recently gotten rid of the container I used to bake this in. In fact, I’ve ditched MOST of my plastic containers in the kitchen. I’m using one of those Rubbermaid square glass containers now for making single square slices of bread.
I think you could probably take an 8×8 square dish, quadruple the recipe and cut into four slices, but I’d have to experiment on how LONG to microwave that. They might come out slightly smaller/thicker than the one pictured.
I have one of those Pyrex containers that would work well with this recipe! Forgot all about it until you mentioned your Rubbermaid one! Thanks!!!
GREAT! Happy Grilled Cheesing!
Hi Peggy,
Me again, I just wanted to say that I love how when I print any of your recipes I can actually see it quite well with my glasses on. There is nothing more annoying than printing a recipe only to find the print so intolerably small I can’t even read it. Wasted paper in my opinion, and wasted recipe. I won’t make what I can’t read. Thanks fo all the great recipes.
And if you just print pages 1-2, you won’t get all the reader comments, saving paper as well. I think only the very occasional recipe, like my Black Forest Cake, requires a print of page 3.
And you’re right, at age 62, I sure hate those websites that print miniscule recipes. I just throw those out or hand write them out again.
And having added a printer friendly button to the site, printing recipes just got a lot easier!!
Hi Peggy,
I made this again using Port Salud, a brie-like cheese a friend introduced me to. It was wonderful, even my husband liked it. Can I make the bread in advance and freeze it? Or just keep in the fridge for a few days? If so, I should wait till it is time to use before I slice it, right? I can see it now….Bitsy’s Low Carb Grilled Cheese Truck………….!
Bitsy
You can make ahead and keep in the fridge, slicing right before using. But I wouldn’t freeze it if it were me. Breads can get crumbly and dried out from freezing. And low-carb breads have such “flakey” ingredients that tend to crumble to begin with, I really wouldn’t recommend making a bunch ahead and freezing.
That said, you could try freezing ONE and keep it there a week or so, defrost and see how you find the result. It might get “soggy” from the experience. FWIW, freezer books do not recommend even freezing high-carb conventional breads for over a month.
I’m so glad you like this recipe.
This sounds wonderful. I don’t have a microwave. Can I bake it instead?
Thanks
I suppose you could. But it would be a guess how long. Maybe 350º for 15-20 minutes? But be sure not to over cook it. Making bread for one sandwich is almost too much trouble without a microwave. I just couldn’t live without one anymore.
Peggy, ever since I saw this recipe, I wanted to make it. I heard about you on about.com. Now, all I had to do was wait a week for the oat fiber to arrive from Netriion. I made it today for lunch and it was just like I remember grilled cheese to be. Crispy and gooey! And what an easy recipe too! All I had in the house was Fontina, a good melting cheese, but light in flavor. I added a small amount of proscuitto and thinly sliced onion, and I did spread with mayo instead of butter, and it got nice and crispy just like you said. Thank you so much for this recipe!
….Bitsy in Oakland, CA
Welcome to my site, Bitsy!! I’ve acquired a lot of readers from About.com. I’ve followed about.com for some time now and don’t know WHY on earth I didn’t think to join. I started out on the Atkins community Forums and just stuck there exclusively until recently. I try to keep my recipes simple and and think I succeed at that in 99.9% of my recipes, my Black Forest Cake being the one exception. And I’m so glad my new grilling bread will be one you can try with lots of other grilled sandwiches. I liked it so much, I better only make it once in awhile, if ya know what I mean. Too good, maybe, and I’m trying to cut down my cheese these days.
You’re gonna love experimenting with oat fiber. Really crisps up pastries and enhances a lot of your baked goods. Always start out adding the tiniest amounts, as too much will over dry/crisp. Found that out the hard way.
It really was good, Louisa. But so filling I couldn’t even finish it! Seriously!
Peggy, these look delicious! I can’t wait to try them!