Try this recipe for Spiralized Sandwich Bun.
- 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!
Eggs do the heaviest lifting in this build, acting as the primary structural binder once the starch cools and sets inside the ramekins. Skeptics of alternative sandwich architecture have every reason to doubt whether spiralized vegetables can actually hold a filling without crumbling into loose strands. Success depends entirely on rigorous chilling and precise heat control during the final sear.
- Pack the ramekins half-way full with the warm noodle and egg mixture before pressing down with a heavy can, ensuring the starch compresses densely enough to form a solid disk.
- Chill the packed ramekins in the refrigerator for at least 15 to 20 minutes so the egg proteins firm up and lock the spiralized strands into place.
- Heat the skillet to medium-low when releasing the buns, allowing 3 to 4 minutes per side to develop a firm crust without burning the exterior before the center heats through.
- Judge doneness visually by watching for a slight char on both sides and checking that the noodles have fused into a compact patty that holds its shape when lifted with a spatula.
- Swap the dairy goat cheese for a firm plant-based alternative at a 1:1 ratio if avoiding dairy, though additional binding time may be required due to differing fat contents.
Mastering this technique turns unruly vegetable noodles into a surprisingly sturdy handheld meal. Careful handling at the stove prevents the structural integrity from failing at the very last second.
