Whole30 Whole Wheat Bread Sandwich
Satisfy your sandwich cravings the Whole30 way with this delicious and wholesome "Whole30 Whole Wheat Bread Sandwich" recipe. Featuring homemade almond and tapioca flour bread, this grain-free and gluten-free alternative is soft, sturdy, and perfectly complements the fresh ingredients packed inside. The sandwich is layered with creamy avocado mash, Whole30-compliant mayonnaise, juicy tomato slices, crisp lettuce, and tender cooked chicken breast, creating a flavorful and satisfying meal. Quick to prepare and ready in under an hour, this clean-eating recipe is perfect for lunch or dinner and ensures you can enjoy a sandwich without breaking your Whole30 commitment. Plus, it's packed with protein, healthy fats, and fresh veggies to keep you fueled and satisfied all day long.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca flour
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Baking powder (grain-free, Whole30-compliant)
- 0.5 teaspoon Sea salt
- 1 medium Avocado
- 4 ounces Cooked chicken breast
- 1 medium Tomato
- 2 large Lettuce leaves
- 2 tablespoons Whole30-compliant mayonnaise
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C). Line a small loaf pan with parchment paper or lightly grease it with avocado oil.
In a large mixing bowl, combine almond flour, tapioca flour, baking powder, and sea salt. Mix well to combine.
In a separate bowl, whisk the eggs and almond milk together until smooth. Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.
Transfer the batter to the prepared loaf pan and spread it evenly. Smooth the top with a spatula.
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden and 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 before slicing.
To prepare the sandwich, slice the almond flour bread into even slices. Toast them lightly in a skillet or toaster if desired.
Mash the avocado in a small bowl with the lemon juice and a pinch of sea salt.
Spread the mashed avocado on one slice of bread and the Whole30-compliant mayonnaise on the other slice.
Layer the cooked chicken breast, sliced tomato, and lettuce leaves on top of the avocado spread.
Top with the second slice of bread (mayonnaise side down) to assemble the sandwich.
Slice the sandwich in half and serve immediately. Enjoy your hearty, Whole30-compliant meal!
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 9.0 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 448 mg | 34% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1646 mg | 35% | |
*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.
