Spiralized Sandwich Bun

The recipe Spiralized Sandwich Bun can be made in approximately 45 minutes. This gluten free and lacto ovo vegetarian recipe serves 1 and costs $4.05 per serving. One serving contains 765 calories, 28g of protein, and 53g of fat. This recipe from Inspiralized has 785 fans. Head to the store and pick up olive oil, egg, goat cheese, and a few other things to make it today. Overall, this recipe earns a tremendous spoonacular score of 98%. Portobello Mushroom Philly Cheese Sandwich with Spiralized Peppers and Onions, Black Eyed Peas Sandwich ~ Lobia Sandwich ~ Indian Sandwich s, and Chana Masala Sandwich - Chickpeas Sandwich | Easy Sandwich s are very similar to this recipe.

Servings: 1

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place a large skillet over medium heat and add in 1/2 tbsp of the olive oil. Place in the sweet potato noodles and season with garlic powder, salt and pepper. Cook for about 6-8 minutes or until noodles have softened. The noodles will turn bright orange when they are cooked.Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.Take out the ramekins. Place in enough noodles to pack the ramekin half-way full.Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles. Place the two ramekins in the refrigerator for at least 15-20 minutes.While the noodles are chilling, cook your onions. Place a skillet over medium heat, spray with cooking spray, and put in the onions, seasoning with salt and pepper. Stir frequently until onions are translucent and soften, about 3-5 minutes. Set aside once finished.Make the avocado-goat cheese spread. Place in the avocado and goat cheese into a bowl and mix thoroughly until no chunks of avocado or goat cheese are left. Set aside.Once the noodles are done cooling, remove the can and paper. Place a large skillet over medium-low heat and add in the other tbsp of olive oil. Very carefully, over the skillet, turn the ramekin over and tap the bottom with one hand until the noodles come out. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.While the bun is cooking, place your tomato on a skillet with cooking spray and sear it for about 1 minute and flip over and cook for another 30 seconds. Set aside.Place one bun on the bottom and smear with avo-goat cheese spread. On top, place the kale, then onions, then tomato. Smear more of the spread on the bottom of the other bun and place on top.Use a toothpick to secure the sandwich and enjoy!

 

Step by step:

1. Place a large skillet over medium heat and add in 1/2 tbsp of the olive oil.

2. Place in the sweet potato noodles and season with garlic powder, salt and pepper. Cook for about 6-8 minutes or until noodles have softened. The noodles will turn bright orange when they are cooked.

3. Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.Take out the ramekins.

4. Place in enough noodles to pack the ramekin half-way full.

5. Place a piece of wax paper over the ramekins and push in to cover the noodles.

6. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles.

7. Place the two ramekins in the refrigerator for at least 15-20 minutes.While the noodles are chilling, cook your onions.

8. Place a skillet over medium heat, spray with cooking spray, and put in the onions, seasoning with salt and pepper. Stir frequently until onions are translucent and soften, about 3-5 minutes. Set aside once finished.Make the avocado-goat cheese spread.

9. Place in the avocado and goat cheese into a bowl and mix thoroughly until no chunks of avocado or goat cheese are left. Set aside.Once the noodles are done cooling, remove the can and paper.

10. Place a large skillet over medium-low heat and add in the other tbsp of olive oil. Very carefully, over the skillet, turn the ramekin over and tap the bottom with one hand until the noodles come out. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.While the bun is cooking, place your tomato on a skillet with cooking spray and sear it for about 1 minute and flip over and cook for another 30 seconds. Set aside.

11. Place one bun on the bottom and smear with avo-goat cheese spread. On top, place the kale, then onions, then tomato. Smear more of the spread on the bottom of the other bun and place on top.Use a toothpick to secure the sandwich and enjoy!

Nutrition Information:

covered percent of daily need