In recent years, many people have sworn off bread due to gluten intolerance or weight gain. So what is it like to eat a sandwich without bread? Are there meals that exist without the use of bread? Of course, there are! If you’re cutting carb or gluten out of your diet, all you have to do is make some small adjustment to diet and meal plan.
While life without bread may seem harsh, there are simple alternatives you can use to enjoy and enhance the flavor of your favorite dishes. You’re going to want to save the following “no-bread” sandwich ideas. They’re just that good!
Smoked Salmon Lettuce Wraps
These lettuce wraps are equally refreshing and satisfying.
– 3 medium-large leaves romaine lettuce
– 1/4 teaspoon lemon pepper seasoning
– 2 ounces lox-style smoked salmon
– 1/4 cup finely chopped red onion
– 1 small seedless cucumber, thinly sliced
– 2 tablespoons sun-dried tomatoes packed in oil, drained and sliced
– Cream cheese (optional)
– Wash the lettuce and pat dry using a paper towel.
– Lay the lettuce leaves on a plate, spread 1 teaspoon of cream cheese or so inside, sprinkle seasoning, and add some smoked salmon.
– Add onion, cucumber, and tomato, wrap up, and enjoy.
Gluten-Free Tapioca Wraps
Use these wraps to replace bread in your next sandwich.
– 1 cup (8 fluid ounces) milk
– 2 1/2 cups (300 g) tapioca starch/flour, plus more for sprinkling*
– 1/4 teaspoon kosher salt
– 3 tablespoons (42 g) canola oil
– 1 egg (60 g out of shell) at room temperature, beaten
– 7 ounces low moisture part-skim mozzarella cheese, grated
– 2 ounces Parmigiano-Reggiano cheese, finely grated
– In a medium saucepan over medium heat, bring the milk to a simmer.
– Immediately remove from heat and add tapioca flour, salt, and oil. Stir. The mixture should look curdles and be difficult to combine. Let it sit for 10 minutes.
– Next, transfer to a food processor with a steel blade and pulse a few times.
– Add the beaten egg, and pulse until the dough is well combined. Pulse on low or medium speed for 2-3 minutes until dough is smooth and stretchy.
– Follow up by adding the cheeses and pulsing again for 2 minutes.
– Use a wet spatula to remove the dough from the food processor and divide the dough into two pieces. Wrap tightly with plastic wrap.
– Chill in the freezer for 30 minutes or refrigerate for 2 hours.
– Unwrap the chilled dough, place on a flat surface floured with tapioca and divide the dough into 5 equal pieces.
– Dust each piece and roll into 8-inch circles.
– Heat a medium skillet over medium heat and cook for 2 minutes, flipping halfway. Transfer to a plate and cover with a moist towel. Serve immediately of wrap tightly in plastic wrap and refrigerate for up to a week.
Grilled eggplant sandwich
These grilled eggplant slices might have the same soft texture as bread, with way more flavor.
– 1 medium to large sized eggplant, sliced into ¾ inch thick rounds
– extra virgin olive oil
– sea salt and pepper
– Heat up your grill or skillet and brush each side of your eggplant slices with olive oil. Season with salt and pepper.
– Grill slices for 4-5 minutes, flip and grill for 3-4 minutes on the other side.
– To assemble, spread mustard on one eggplant slice and top with beef patty, mushrooms, lettuce, tomatoes and toppings of choice.
– Top off with another slice of eggplant and serve.
This raw sub will keep you hydrated and excite your taste buds.
– 1 medium to large cucumbers
– Shredded chicken or tuna
– Green onions
– Other sandwich fillers
– Cut the cucumber lengthwise, from tip to tip.
– Scoop out the seeds of the cucumber to make some room for your sandwich ingredients
– Add all the other ingredients inside half your cucumber and top with the other half.
– Cut in half to get two subs.
This gluten-free recipe only requires 4 ingredients. Use it to make your favorite burrito or wrap recipe.
– 1 pound peeled, cubed large green plantains
– 1/3 cup avocado oil
– 1 teaspoon sea salt
– Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
– Place ingredients in a blender, including 1/3 cup of water. Cover and puree on lowest setting for a minute or two.
– Increase the blender speed and add a bit of water if necessary to form a thick but smooth puree that resembles hummus.
– Use a spatula to smooth batter into 6 tortillas on each sheet. They should be about 1/4-inch thick and 6 inches across.
– Bake on the middle and bottom rack for 10 minutes, switch racks and bake for another 10-15 minutes.
– Cool for 5 minutes before serving.
– You can also cool to room temperature and store in airtight container for up to 3 days or freeze, separating each tortilla with parchment paper.