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.
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)
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:
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