Almond Flour Flatbread Sandwiches

I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

UPDATE: Sabra Spreads have been discontinued.  Substitute your favorite flavor of Sabra hummus is these recipes instead.

Everybody loves sandwiches. There is something incredibly satisfying about a good sandwich, proven by the fact that approximately half of all Americans eat a sandwich every day. That’s why I was so excited, when, as part of a Recipe Redux contest, I received samples of Sabra Spreads, a recently launched line of refrigerated based sandwich spreads from Sabra Dipping Company. They’re the folks who popularized hummus, the Middle Eastern dip made from ground chickpeas and tahini. Sabra Spreads are a condiment that you can use in place of mayonnaise or mustard. These spreads, which are made from hummus, are available in three flavors – Honey Mustard, Sea Salt & Cracked Pepper, and Garlic Herb.  All are gluten-free, non-dairy, non-GMO, and kosher, with no cholesterol or trans fats. The Sea Salt & Cracker Pepper, and Garlic Herb spreads are also vegan.  I developed three, healthy, Almond Flour Flatbread Sandwiches using Sabra Spreads as both an ingredient in the almond flour flatbread, and a condiment on the finished sandwiches.  These sandwiches are so delicious and satisfy a variety of dietary needs and preferences.

First up, Chicken, Brie, and Sun-Dried Tomato Flatbread Sandwich with Sabra Honey Mustard Spread. (Gluten-free)

Next up, Steak, Roasted Red Pepper, and Caramelized Onion Flatbread Sandwich with Sabra Sea Salt & Cracked Pepper Spread. (Gluten-Free, Non Dairy, No Added Sugars)

And last but not least, Grilled Eggplant, Spinach, and Tomato Flatbread Sandwich with Sabra Garlic Herb Spread. (Gluten-Free, Vegan, Non Dairy, No Added Sugars)

The Almond Flour Flatbread used for these sandwiches is so simple to make. It can be mixed up and baked in about 30 minutes. Simply combine the ingredients until a soft dough forms and then shape it into an 8-inch square. Because the dough is a little sticky, it helps to wet your hands or put a large piece of plastic wrap on top when shaping (this will prevent sticking). Use a bench scraper, a ruler, or something else with a straight edge to push and mold the dough into an even square. After you’ve shaped the dough, score it into 4 sections, brush with olive oil, sprinkle with salt and pepper, and bake for 20 minutes. That’s it – so easy! The trickiest part of the flatbread recipe is cutting the baked individual flatbreads through the middle to make two pieces. To do this, place your palm firmly on top of the flatbread (as pictured – above right), and carefully cut it through the middle using a serrated bread knife.

If you’re a carnivore you will love the Steak, Roasted Red Pepper, and Caramelized Onion Flatbread Sandwich.  Steak and caramelized onions is a match made in heaven, but add roasted red peppers, along with Sabra Sea Salt & Cracker Pepper Spread, and you’ve got a gourmet sandwich like no other!

The Grilled Eggplant, Spinach, and Tomato Flatbread Sandwich is the only sandwich of the three that is vegan. For this sandwich you’ll need to make the vegan version of the flatbread by replacing the eggs with a flax egg replacer and using either Sea Salt & Cracker Pepper Spread or Garlic Herb Spread.  (Note that Honey Mustard Spread is not vegan.)  Detailed instructions are included in the recipe below.

As a healthy food blogger Sabra Spreads are right up my alley. I’m  always looking for ways to make classic foods more nutritious while still keeping up with current food trends and preserving good taste. Sabra Spreads have more protein than typical sandwich condiments and much less fat than mayonnaise. If you’re eating sandwiches everyday these nutritional differences can really add up over time.  And don’t forget that Sabra Spreads are gluten-free, which is great because not all brands of mayonnaise and mustard are gluten-free; this is something many people are unaware of.  So, if you’re used to slathering mustard and mayonnaise on your sandwiches, try substituting Sabra Spreads for a healthier and more flavorful sandwich!  And be sure to check out the links below to see what my fellow Recipe Reduxers have created with Sabra Spreads.

Almond Flour Flatbread Sandwiches

 

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Author: QUEEN OF MY KITCHEN

Serves: 8

Ingredients

• ALMOND FLOUR FLATBREAD - INGREDIENTS (SEE NOTES FOR VEGAN OPTION)
• 2 cups (227g) finely ground almond flour
• ½ cup (57g) tapioca starch
• 2 teaspoons baking soda
• ¾ teaspoon salt
• 2 large eggs
• 2 tablespoons Sabra Spread - flavor of your choosing
• 1 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• =========================
• CHICKEN, BRIE, AND SUN-DRIED TOMATO FLATBREAD SANDWICH WITH SABRA HONEY MUSTARD SPREAD - INGREDIENTS (GLUTEN-FREE)
• 8 slices of Almond Flour Flatbread (entire recipe above)
• ½ cup Sabra Honey Mustard Humus Spread
• 4 large lettuce leaves
• 12 ounces cooked chicken, sliced or shredded
• 4 ounces brie cheese, sliced
• ½ cup julienned sun-dried tomatoes (packed in olive oil)
• =========================
• STEAK, ROASTED RED PEPPER, AND CARAMELIZED ONION FLATBREAD SANDWICH WITH SABRA SEA SALT & CRACKED PEPPER HUMMUS SPREAD - INGREDIENTS (GLUTEN-FREE, NON DAIRY, NO ADDED SUGARS)
• 8 slices of Almond Flour Flatbread (entire recipe above)
• 2 large Vidalia onions, peeled and thinly sliced (about ⅛” thick)
• 1 tablespoon olive oil
• Pinch of salt
• ½ cup Sabra Sea Salt & Cracked Pepper Humus Spread
• 4 large lettuce leaves
• 12 ounces cooked steak, sliced
• 4 roasted red peppers (from a jar)
• =========================
• GRILLED GRILLED EGGPLANT, SPINACH, AND TOMATO FLATBREAD SANDWICH WITH SABRA GARLIC HERB HUMMUS SPREAD - INGREDIENTS (GLUTEN-FREE, VEGAN, NON DAIRY, NO ADDED SUGARS)
• 8 slices of Vegan Almond Flour Flatbread - (entire recipe above)
• ½ cup Sabra Garlic Herb Humus Spread
• 8 ounces baby spinach
• 12 ounce globe eggplant, cut into ½ inch thick slices
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 large or 2 small tomatoes, sliced

Instructions

1. ALMOND FLOUR FLATBREAD INSTRUCTIONS - Preheat oven to 425 degrees F. Line a half sheet pan with parchment paper or a silicone baking mat and brush with 1½ teaspoons of olive oil. In a medium mixing bowl whisk together the almond flour, tapioca starch, baking soda, and ½ teaspoon of salt. Add the eggs, Sabra Spread, and apple cider vinegar, and stir until the mixture is well combined and a soft dough forms. Dump the dough onto the baking sheet and pat it into an 8-inch square of even thickness. (To make shaping easier place a large piece of plastic wrap on top of the dough.) With a pizza wheel or sharp knife, score/cut the dough down the middle, horizontally and vertically, to make 4 equal sized pieces. Brush the top of the dough with the remaining olive oil (1½ teaspoons) and sprinkle with the remaining salt (1/4 teaspoon). Bake in the bottom third of the oven for 20 minutes. Let cool for 15-20 minutes then separate the flatbreads at the scores lines and cut each piece through the middle with a serrated bread knife to form 8 slices of flatbread.
2. CHICKEN FLATBREAD SANDWICH INSTRUCTIONS - To build a sandwich squirt 1 tablespoon of Sabra Spread on the bottom half of a piece of flatbread. Top with a lettuce leaf, 3 ounces of cooked chicken, 1 ounce of brie cheese, and 2 tablespoons of sun-dried tomatoes. Squirt on 1 more tablespoon of Sabra Spread and cover with the top piece of flatbread. Repeat to make 3 additional sandwiches. Makes 4 sandwiches.
3. STEAK FLATBREAD SANDWICH INSTRUCTIONS - Heat the olive oil in a large skillet over medium heat. Add the onions, with a pinch of salt, and cook for about 30 minutes, stirring occasionally, until the onions reduce and turn a dark, rich brown color. They should be soft but not mushy. To build a sandwich squirt 1 tablespoon of Sabra Spread on the bottom half of a piece of flatbread. Top with a lettuce leaf, 3 ounces of cooked steak, 1 roasted red pepper, and ¼ of the caramelized onions. Squirt on 1 more tablespoon of Sabra Spread and cover with the top piece of flatbread. Repeat to make 3 additional sandwiches. Makes 4 sandwiches
4. GRILLED EGGPLANT FLATBREAD SANDWICH INSTRUCTIONS - Place baby spinach in a glass bowl and microwave on high until wilted, about 1 minute. Set aside to cool. (If you don’t own a microwave sauté the spinach in 1 teaspoon of olive oil over medium heat until wilted.) Preheat a grill or grill pan over medium heat. Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper. Grill 3-5 minutes per side until golden-brown grill marks form. To build a sandwich squirt 1 tablespoon of Sabra Spread on the bottom half of a piece of flatbread. Top with ¼ of the wilted spinach, ¼ of the grilled eggplant, and 1 or two slices of tomato. Squirt on 1 more tablespoon of Sabra Spread and cover with the top piece of flatbread. Repeat to make 3 additional sandwiches. Makes 4 sandwiches.

Notes

VEGAN ALMOND FLOUR FLATBREAD: Use either Sea Salt & Cracked Pepper or Garlic Herb Sabra Spread, and replace the eggs with a flax egg replacer. To make flax egg replacer for this recipe (equivalent of 2 eggs) combine 2 tablespoon (14g) flaxseed meal or ground flax with 5 tablespoons water. Stir well and let sit for 5 minutes to thicken before proceeding with the recipe

3.5.3251

Chicken, Brie, and Sun-Dried Tomato Flatbread Sandwich

Steak, Roasted Red Pepper, and Caramelized Onion Flatbread Sandwich

Grilled Eggplant, Spinach, and Tomato Flatbread Sandwich

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