Low-carb diets are as popular as ever. The phenomenon has inspired yours truly to give up bread products.
But I refuse to live in a world without sandwiches. (I also can’t live without chocolate chip cookies; sooooon, I will be experimenting with ingredients like coconut flour and almond flour to make these bread-less bread products. [The cauliflower crust pizza is on the back-burner too, because no one should live without pizza either.])
I won’t take credit for inventing the bread-less sandwiches. You can find loads of internet articles on sandwiches made with things like lettuce, peppers, and tomatoes taking the place of bread. I’m a fan of all of these. Today, I will share a variation on the cucumber sandwich.
Full-fat sour cream
Seasoned and cooked boneless chicken breast
1. Slice your cucumber in half length-wise and scoop out some of the cucumber guts to make a reservoir for the sandwich innards. Feel free to eat the cuke guts straight up or toss them in a veggie smoothie.
2. Add sour cream to one (or both) cucumber halves.
3. Add mixed greens.
4. Add chicken. This chicken was sauteed in a cast iron skillet with coconut oil and seasoned with Pink Himalayan Sea Salt, black pepper, Italian seasoning, and a little chili powder.
6. Put the top on your sandwich and ENJOY!