Almond Flour Flatbread Sandwiches
 
 
Author:
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
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  • 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)
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  • 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
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/almond-flour-flatbread-sandwiches/