Filed Under: avocado, bake, Bread, Fresh, olive oil, peppers, Sandwiches

Nut- free Open Sandwiches

Open sandwiches are the best! You can top them with anything you might have knocking around and they are great for using up leftovers to create a quick and easy lunch.

July 27th, 2017

From Perfectly Paleo, by Rosa Rigby

The author Rosa Rigby said "I make the bread for these sandwiches in a small loaf pan as it is best served when fresh. It’s such an easy bake that you can make it again without too much hassle if you need to. Bear in mind that psyllium husk is very high in fibre and gets your bowel moving so don’t have too many slices in one day." Enjoy this recipe from Perfectly Paleo. 
4 - 6
  • 140 g/5 oz. rocket/arugula
  • flesh of 1 avocado, sliced
  • 4–6 slices Parma ham
  • A 460-g/16-oz. jar roast (bell) peppers (or home-roasted)
  • A 280-g/10-oz. jar sun-dried tomatoes (or home-dried)
  • Olive oil, to drizzle
  • Salt and black pepper, to season
  • Nut-free loaf
  • 35 g/1/4 cup milled flaxseeds/ linseeds (milled at home if preferred)
  • 50 g/1 cup coconut flour
  • 40 g/1/4 cup psyllium husk
  • 1 teaspoon baking powder
  • A good pinch of sea salt flakes
  • 4 tablespoons olive oil
  • 1 egg plus 1 egg white
  • A 450-g/1-lb. loaf pan lined with oiled baking parchment
  1. First, make the nut-free loaf. Preheat the oven to 180°C (350°F) Gas 4.

  2. Mix together all the dry ingredients in a large mixing bowl.

  3. In a separate bowl, whisk together the oil, egg and egg white with 175 ml/ 3/4 cup of warm water.

  4. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir together quickly. The coconut flour and the psyllium husk absorb the liquid faster than you would think so be sure to move quickly from the minute you add the egg mixture to when you put the loaf in the oven.

  5. Use your hands to press the mixed ‘dough’ into the prepared loaf pan.

  6. Bake in the preheated oven for 40 minutes.

  7. Remove from the oven, turn out the loaf from the pan and remove the baking parchment. Cool on a wire rack. Thinly slice the loaf into 8–12 slices.

  8. Put a small heap of rocket/arugula leaves on each slice and top with sliced avocado or Parma ham, then roast (bell) peppers and sun-dried tomatoes.

  9. Drizzle with a little olive oil and season with salt and pepper.

  10. Note: Try topping the slices with smoked mackerel mixed with a little good-quality or homemade mayonnaise and thin ribbons of cucumber lightly pickled in white wine vinegar. Or to use up any cuts of leftover roast beef, layer up rare beef slices with parsnip remoulade.

Nut- free Open Sandwiches
Mowie Kay

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