I’ve always loved sandwiches and it’s what pretty much got me through my college years.
Subway, Quiznos, the local deli’s, I ate it all. But now given that sandwiches are no longer an option being low-carb/keto, I had to find replacements to traditional sandwiches.
There are popular substitutions like ‘unwiches’ where the bread is replaced with a lettuce wrap but they never fully satisfied my sandwich cravings.
So that’s when I started experimenting with different ideas and came up with this dish we call Keto Cheese Crisp Sandwich!
I find the cheese crisps similar to a toasted sourdough bread (my favorite) in terms of texture and taste rather than a lettuce wrap.
This combined with the fact that you eat this just like a traditional sandwich really makes it feel like it’s a direct substitution.
It does take a tad longer to make then an ‘unwich’, but we think it’s well worth the time!
Much like any other sandwich, you can put whatever you like in there, but we used a basic build of lettuce, pastrami, avocado and jalapenos.
The sandwich as pictured comes in at around ~3g carbs per sandwich.
For this recipe, everything you need can be purchased at a local supermarket. We did use Kewpie Mayo, which can be picked up on Amazon, a local Asian supermarket or even at some Costcos now!
Now, let’s get started!
Prepping Time 1MCooking Time 10M
Cooling Time 5M
Total Time 16M
Net Carb/tbsp ~3g
Servings 1
Ingredients
- 1 Cup Shredded Blend of Cheddar and Jack Cheese (or blend of choice)
- 2-3 Leaves of Iceberg Lettuce
- 1/2 Whole Avocado
- 3-4 Slices of Deli Meat of Choice
- 4 Slices Deli Jalapenos
- 1 tbsp Mayo of Choice (we used Kewpie Mayo)
- 1/2 tbsp Mustard of Choice
- 1/8 tsp Black Pepper
Directions
1) Gather all the ingredients.
2) Preheat oven to 425F.
3) Line a baking sheet with a silicone baking mat (parchment paper works too). Place 1/2 cup of shredded cheese on the silicone baking mat and spread cheese around to form a circle roughly 4-5 inches in diameter. Repeat with the other 1/2 cup of shredded cheese and ensure they are not touching each other.
4) Once the oven reaches temperature, bake in the center of the oven for 8-10 minutes until the cheese lightly browns. Once browned, set aside and let it cool and harden (about 5 minutes).
5) In the meantime, slice avocados and set aside. Here is how we cut our avocados.
6) Once hardened, take 1 Cheese Crisp and flip so the smooth side is facing upwards. Next place lettuce, choice of deli meat, slices of avocados, and sliced jalapenos. Then sprinkle on black pepper, squeeze of mayo and mustard. Finally, top with the other Cheese Crisp with the smooth side facing downwards. Cut in half if you prefer and enjoy like a sandwich!
Hope you enjoy your low-carb/keto Cheese Crisp Sandwich!
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Keto Cheese Crisp Sandwich
Ingredients
- 1 Cup Shredded Blend of Cheddar and Jack Cheese or blend of choice
- 2-3 Leaves Iceberg Lettuce
- 1/2 Whole Avocado
- 3-4 Slices Deli Meat of Choice we used pastrami
- 4 Slices Deli Jalapenos
- 1 tbsp Mayo of Choice we used Kewpie Mayo
- 1/2 tbsp Mustard of Choice we used Yellow
- 1/8 tsp Black Pepper
Instructions
- Gather all the ingredients.
- Preheat oven to 425F.
- Line a baking sheet with a silicone baking mat (parchment paper works too). Place 1/2 cup of shredded cheese on the silicone baking mat and spread cheese around to form a circle roughly 4-5 inches in diameter. Repeat with the other 1/2 cup of shredded cheese and ensure they are not touching each other.
- Once the oven reaches temperature, bake in the center of the oven for 8-10 minutes until the cheese lightly browns. Once browned, set aside and let it cool and harden (about 5 minutes).
- In the meantime, slice avocados and set aside. Here is how we cut our avocados.
- Once hardened, take 1 Cheese Crisp and flip so the smooth side is facing upwards. Next place lettuce, choice of deli meat, slices of avocados, and sliced jalapenos. Then sprinkle on black pepper, squeeze of mayo and mustard. Finally, top with the other Cheese Crisp with the smooth side facing downwards. Enjoy like a sandwich!
Video
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I wonder if you could do this with
I wonder if you could do this with Swiss cheese for the “bread” to make a Reuben? Maybe add some caraway seeds?
Hey Kate! Yup, as long as the cheese melts, you can use whatever cheese you want! Swiss, Parmesan, Provolone, Comte, Feta, Mozzarella, Gyuyere, etc!