Low-Carb Toasted Sarmies
You know I’ve never even attempted any of the Banting bread recipes you see floating around cyber space. Besides the cray-cray prices of the ingredients (2 cups of almond flour!?! Who’s got dosh for that?) I really haven’t missed bread in the least anyway. Promise. But since falling pregnant there’s been something alluring about the humble toasted cheese and tomato sarmie that I’ve just not been able to shake. Whether it’s true hormonal cravings in all their glory that can be held responsible, or that these days I’m drawn to the convenience of a quick snack on the run thanks to the insatiably hungry little alien in my belly, I don’t know? All I know is I want grilled cheese, and I want it now!
So I dug out an old email a fellow Banting buddy sent me a while back with a copy-and-pasted recipe for toasted sandwiches… Sceptically I gave it a go, and tweaked it here and there. But I’m afraid I can’t claim fame to this revolutionary cheesey wonder, and I can’t give credit either as the original source wasn’t included in the email.
But what I love about this recipe is that not only is it super speedy to prep, but the ingredients are bog standard and aren’t going to set you back $$$$ for a simple sandwich. Plus I’m sure you could even cook it up to the microwave step, then cool the slices and freeze them. Ready to pull out, defrost in a toaster, and continue with the grilling step-by-step another time.
You can pimp it up with whatever you fancy. A variety of cheeses (brie, mozzarella, feta etc), onions, mushrooms, pesto, tomato, salami, shaved ham, BLT, Pastrami, Tuna mayo. Go wild!
This was literally my expression when I saw the first of these babies slide onto my plate…
Low-Carb Toasted Sarmies
Makes 1 “sandwich”
2 Tbl water
2 Tbl coconut flour
1 1/2 Tbl melted butter
1 1/2 tsp baking powder
Pinch of salt
– Mix the eggs and water till well combined.
– Next add the rest of the ingredients, and mix till well combined.
– Grease a microwave-proof dish with cooking spray, butter or a wipe of oil, whatever non-stick method you prefer.
– I like a dish roughly 20cm x 12cm and 3.5cm deep, as this gives you accurate life-like slices.
– Pour the batter into the dish and microwave on high for 2 minutes.
– Remove from the microwave and allow to cool so you can handle the dish.
– Flip the “bread” out onto a cooling rack and let cool till you can handle it. Then using a bread knife, carefully cut the slice in half length ways.
– Butter the “upside” part of the bread
– Heat a non-stick frying pan on the stove for a while to let it get nice and warm.
– Add your two slices into the pan and leave them to brown and cook slightly for 2 minutes each side roughly, while you prep your ingredients.
– Remove the slices from the pan and start assembling your fillings.
– Now you can go two routes here. If you want a quick one-pan wonder with one or two fillings, then add the assembled sarmie back into the pan and grill, flipping a few times, till the cheese has melted.
– But if you have time, or you’ve packed your sarmie to the rafters with ingredients, you’d be better off finishing it under the grill in the oven. This method also dries out the “bread” slightly, so that you have even more similarities to the real thing. But only do this if you have time. A preheated grill at 200C should do the trick, and cook until everything is oozy and melted.