Healthy sandwiches with Paleo Sandwich Rounds
Ah, the paleo sandwich conundrum. A grain free diet boasts so many benefits, but one big drawback is the lack of an easy bread substitute for sandwiches. Sometimes you just really want the convenience and comfort of a sandwich, right? Here’s the solution: Paleo Sandwich Rounds!
For this super quick recipe, you basically throw everything into the food processor for a minute, then slap it down on a baking sheet and bake. Easy, right? The coconut flour helps bind the sandwich rounds while the carrots add a slight sweet flavor and acts like a flour to provide structure. Feel free to add your choice of herbs or seasoning salt.
Fillings for Paleo Sandwich Rounds
These paleo sandwich rounds work for any number of your favorite sandwich fillings. In the picture, I’ve used cheese, avocado, grassfed bologna, and lettuce. Obviously, cheese is not Paleo but you get the idea… use whatever you like for the filling 🙂 Here are some sandwich fillings that my family members have enjoyed with these sandwich rounds:
- Egg salad
- Bacon, lettuce and tomato
- Nut butter and jam (omit any seasoning salt/herbs when making the sandwich rounds)
- Goat cheese, caramelized onions and chicken
- Open-face tuna melts
More good news: you can double the recipe and freeze these paleo sandwich rounds for later! They aren’t as tasty as fresh (isn’t that the case for everything?) but it works in a pinch. After baking, let cool, then freeze in a freezer-safe bag. I recommend putting pieces of parchment or waxed paper in-between the sandwich rounds to prevent them sticking to each other. When you want some, let them thaw out at room temperature then toast slightly under the broiler or in a toaster oven. You could try putting them in a regular toaster, but they are a bit delicate so just be careful.
Paleo Sandwich Rounds require only about three minutes of prep time and compliment any sandwich filling. These also make fantastic paleo hamburger buns.
- 1/4 cup coconut flour (I like this one) To measure, stir coconut flour with a fork and then use the "dip and sweep" method to measure.
- 2 smallish-medium-sized carrots, about 2.5 oz/70 gr each
- 1/4 cup milk of choice or water
- 2 eggs
- Salt and pepper, to taste
- Optional: I like adding Real Salt Seasoning Salt (found here) or Herbamare seasoning salt (found here) or 1/2 tsp. Herbes de Provence
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a Silpat mat.
- Put the carrots and coconut in your food processor and blend for about 30-60 seconds, until the mixture looks like orange crumbs. Add everything else into the food processor and blend until smooth, about another minute.
- Divide into 8 parts and form into rounds on the baking sheet. If necessary, slightly dampen your hands to flatten the rounds and prevent the dough from sticking to your hands. The rounds should be a bit thicker than 1/4 inch - not too thin, or they won't hold together.
- Bake for about 15-17 minutes until slightly browned on the bottom and dry on the top. Let cool for a few minutes before removing from the pan. These are best eaten within an hour of baking.
- You can make extra and freeze these! Let cool, then freeze in a freezer-safe bag. I recommend putting pieces of parchment or waxed paper in-between the sandwich rounds to prevent them sticking to each other. When you want some, let them thaw out at room temperature then toast slightly under the broiler or in a toaster oven. You could try putting them in a regular toaster, but they are a bit delicate so just be careful.