Low Carb Crispy Potato Sandwich
Discover the magic of the Low Carb Crispy Potato Sandwich—a lighter, guilt-free twist on the classic comfort food. In this recipe, zucchini replaces traditional potatoes for a crispy, golden "bread," infused with cheddar cheese and almond flour for a flavorful boost. Perfectly seasoned with garlic and onion powder, these veggie-based patties pair seamlessly with juicy tomato slices, fresh lettuce, tender cooked chicken breast, and a creamy touch of mayonnaise. With just 15 minutes of prep and 20 minutes of cooking time, you’ll have a satisfying, low-carb masterpiece that’s gluten-free and packed with protein. Ideal for lunch or dinner, this inventive sandwich is sure to delight anyone seeking a healthy yet indulgent meal option.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 cup cheddar cheese, shredded
- 0.5 cup almond flour
- 1 egg
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 4 lettuce leaves
- 1 tomato, sliced
- 1 cup cooked chicken breast, sliced
- 2 tablespoons mayonnaise
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible.
In a bowl, mix together the shredded zucchini, cheddar cheese, almond flour, egg, garlic powder, onion powder, salt, and black pepper until well combined.
Divide the mixture into 4 equal portions and shape each portion into a thin, round shape like a sandwich ‘bread’—roughly 4 inches in diameter—onto the prepared baking sheet.
Brush the top of each zucchini patty lightly with olive oil to aid in browning.
Bake in the preheated oven for about 12-15 minutes until golden and crispy, flipping halfway through for even browning.
Remove the zucchini patties from the oven and let them cool slightly.
Once cooled, assemble the sandwiches by spreading 1 tablespoon of mayonnaise on two of the zucchini patties.
Layer the mayonnaise-covered patty with lettuce leaves, sliced tomato, and sliced cooked chicken breast.
Top each with the remaining zucchini patties to complete the sandwiches.
Serve immediately while the zucchini patties are warm and crispy.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 14.4 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1053 mg | 81% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2126 mg | 45% | |
*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.
