Italian Stromboli Sandwich

Click to enlarge

Click to enlarge

This wonderful low-carb version of a classic Italian  Stromboli sandwich was so close I almost didn’t feel like I was eating low-carb!  Of course, it wasn’t on the traditional crusty Italian bread.  But Linda Genaw’s Artisan Flatbread recipe (made with mozzarella cheese)  gave the stromboli an amazingly similar flavor minus the crustiness!  It’s very similar to focaccia bread.

I keep a batch of this flatbread made up and in the fridge at all times so I can make a lo-carb sandwich (2 NC per slice) or cheese sausage “biscuit” for breakfast whenever I want.   This bread has some CarbQuick in it, so it is not appropriate until the grain rung of OWL.  But there is only 1T. of CarbQuick in each slice (if recipe cut into 12 slices) and I have started using this bread sooner without gaining any weight at all.

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DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.


2 slices Artisan Flatbread 

2 slices thin, lean deli ham

1 slice Swiss cheese (I often use all mozzarella instead)

2 slices mozzarella cheese

5-6 slices pepperoni


Layer all the sandwich ingredients between the two slices of Artisan Flatbread.  Wrap tightly in foil and heat at 350º for about 15 minutes to melt cheese.

NUTRITIONAL INFO: Makes 1 Stromboli containing:

770 calories

57.5 g  fat

12.7 g  carbs

4 g  fiber

8.7 g  NC

38 g  protein

approx. 1155 mg. sodium (due to cheese, ham and pepperoni)

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