Paleo Classic Prosciutto Sandwich
Elevate your sandwich game with this Paleo Classic Prosciutto Sandwich, a wholesome, grain-free twist on a beloved classic. Crafted with sweet potato-based bread, this recipe is not only paleo-friendly but also bursting with nutrients and flavor. The bread’s subtle sweetness perfectly complements the savory layers of prosciutto, creamy avocado, fresh tomato, and crisp romaine lettuce. Made with almond and coconut flours and a touch of apple cider vinegar, the homemade bread is gluten-free, low-carb, and utterly satisfying. Perfect for lunch or a light dinner, this sandwich is a delicious, healthy alternative for those following a paleo lifestyle—or anyone looking for a clean and hearty meal. Ready in just over an hour, it’s a showstopper for meal prepping or enjoying fresh off the cutting board!
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 4 large Eggs
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 0.5 teaspoon Baking soda
- 1 tablespoon Apple cider vinegar
- 8 slices Prosciutto
- 1 large Avocado
- 1 large Tomato
- 4 leaves Romaine lettuce
- 1 pinch Salt
- 1 pinch Black pepper
Instructions
Preheat the oven to 350°F (175°C).
Peel and dice the sweet potatoes. Steam them until tender, about 10-12 minutes.
In a blender, combine the cooked sweet potatoes and eggs. Blend until smooth.
In a mixing bowl, combine almond flour, coconut flour, and baking soda. Stir in the sweet potato mixture until well combined.
Add apple cider vinegar and mix until the batter is smooth.
Line a loaf pan with parchment paper, then pour the batter into the pan.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the bread is cool, slice it into 8 even pieces.
Slice the avocado and tomato.
Assemble the sandwiches by layering a slice of sweet potato bread, a slice of prosciutto, two avocado slices, tomato slices, a romaine leaf, and a second slice of bread.
Season with a pinch of salt and black pepper before serving.
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 4451 mg | 194% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 34.9 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 458 mg | 35% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2094 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.
