Try this Spiralized Sandwich Bun recipe.
- Carbohydrate 38.29111 g
- Cholesterol 0 mg
- Fat 5.50091000217101 g
- Fiber 4.82460009622574 g
- Protein 4.53858 g
- Saturated Fat 0.791100000299773 g
- Serving Size 1 1 Serving (248g)
- Sodium 87.1028229167102 mg
- Sugar 33.4665099037743 g
- Trans Fat 0.185222500058791 g
- Calories 216 calories
Step-by-step
- Place a large skillet over medium heat and add in 1/2 tbsp of the olive oil. Place in the sweet potato noodles and season with garlic powder, salt and pepper. Cook for about 6-8 minutes or until noodles have softened. The noodles will turn bright orange when they are cooked.
- Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.
- Take out the ramekins. Place in enough noodles to pack the ramekin half-way full.
- Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles. Place the two ramekins in the refrigerator for at least 15-20 minutes.
- While the noodles are chilling, cook your onions. Place a skillet over medium heat, spray with cooking spray, and put in the onions, seasoning with salt and pepper. Stir frequently until onions are translucent and soften, about 3-5 minutes. Set aside once finished.
- Make the avocado-goat cheese spread. Place in the avocado and goat cheese into a bowl and mix thoroughly until no chunks of avocado or goat cheese are left. Set aside.
- Once the noodles are done cooling, remove the can and paper. Place a large skillet over medium-low heat and add in the other tbsp of olive oil. Very carefully, over the skillet, turn the ramekin over and tap the bottom with one hand until the noodles come out. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.
- While the bun is cooking, place your tomato on a skillet with cooking spray and sear it for about 1 minute and flip over and cook for another 30 seconds. Set aside.
- Place one bun on the bottom and smear with avo-goat cheese spread. On top, place the kale, then onions, then tomato. Smear more of the spread on the bottom of the other bun and place on top.
- Use a toothpick to secure the sandwich and enjoy!
Swapping sweet potato for regular russet potatoes alters starch content and yields a denser, less vibrant bun that browns much faster in the skillet. Achieving structural integrity in noodle-based sandwich components requires precise execution during the compression and cooling phases.
- Cook sweet potato strands in olive oil over medium heat for 6 to 8 minutes until they reach a bright orange hue, signaling softened starches ready to bind.
- Press the noodle and egg mixture firmly into ramekins using weighted cans, then refrigerate for 15 to 20 minutes so the proteins solidify and hold the disk shape.
- Monitor the sear on medium-low heat for 3 to 4 minutes per side, looking for a slight char that indicates adequate starch caramelization before flipping.
- Sear tomato slices for precisely 1 minute on the first side and 30 seconds on the second to evaporate surface moisture without softening the flesh entirely.
Pair this sandwich with a sharp, vinegar-based green salad to cut through the rich, creamy texture of the avocado-goat cheese spread. Acidic dressings balance the dense fats present in both the cheese and the avocado.
