Keto Classic Panini Sandwich
Indulge in the irresistible flavor of this Keto Classic Panini Sandwich, a low-carb twist on a beloved deli favorite. Crafted with almond flour for a keto-friendly homemade bread base, this recipe combines juicy slices of turkey breast, creamy cheddar cheese, fresh spinach leaves, and juicy tomato for a perfectly balanced filling. A hint of tangy Dijon mustard and creamy mayonnaise elevate the sandwich, while a quick grill on a panini press or skillet ensures a golden, crispy exterior. Ready in just 35 minutes, this dish is perfect for lunch, dinner, or as a satisfying snack, leaving you savoring every bite without breaking your keto diet.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 4 tablespoons Unsalted butter
- 2 tablespoons Heavy cream
- 1 tablespoon Olive oil
- 200 grams Sliced turkey breast
- 4 slices Cheddar cheese
- 1 small Tomato
- 1 cup Spinach leaves
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together almond flour, baking powder, and salt. Set aside.
In a separate bowl, beat the eggs until slightly frothy. Melt the butter and add it to the eggs along with the heavy cream. Stir until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
Pour the batter onto the prepared baking sheet and spread it evenly to form a square or rectangle approximately half an inch thick.
Bake for 15 minutes or until the bread is firm and slightly golden. Remove from oven and let it cool slightly.
While the bread is cooling, slice the tomato into thin rounds.
Once cooled, slice the bread into four pieces to form the top and bottom of two sandwiches.
Heat a panini press or a skillet over medium heat and lightly grease it with olive oil.
Spread one tablespoon of mayonnaise on each slice of bread. Add a slice of cheddar cheese, some spinach leaves, a few tomato slices, and 100 grams of turkey breast to two of the bread slices.
Top each with another slice of bread to form two sandwiches. Lightly brush the outside of each sandwich with olive oil.
Place the sandwiches on the panini press or in the skillet and grill for about 3-4 minutes on each side or until the bread is golden and the cheese has melted.
Remove from heat, slice the sandwiches in half, and serve hot with a side of Dijon mustard for dipping.
Nutrition Facts
Calories |
2580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.4 g | 284% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1150 mg | 384% | |
| Sodium | 5309 mg | 231% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 13.4 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 874 mg | 67% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
