Grilled Summer Vegetable Sandwich with Cheesy Onion Cloud Bread

By Nikki Sheriff

A clever bread substitute cuts the carbs in a sandwich that’s overflowing with yummy veggies and cheeses.

Grilled Summer Vegetable Sandwich with Cheesy Onion Cloud Bread
  • 3 eggs, separated

  • 1 packet stevia

  • 3 TBL cream cheese, softened

  • 1/4 tsp cream of tartar

  • 2 tsp garlic powder

  • 1 very thin slice of a red onion, slightly chopped

  • 1/2 cup shredded mozzarella cheese

  • 1/3 small zucchini, sliced

  • 1/3 small yellow squash, sliced

  • 1/4 red pepper, cut in large chunks

  • 1/4 cup mushrooms, sliced

  • 4 thin slices of tomato

  • 2 TBL+1 TBL balsamic vinegar, divided

  • 1/4 cup olive oil

  • 1 TBL coconut oil

  • 4 slices pepper jack cheese

  1. Preheat the oven to 300 degrees.

  2. In one bowl, beat the egg whites and cream of tartar until stiff peaks form.

  3. In another bowl, mix the egg yolks, cream cheese and stevia. Fold the egg whites gently into the yolk mix, being careful not break it down.

  4. On a baking sheet lined with parchment paper, scoop the mixture into 4 even rounds.

  5. Sprinkle 1/2 tsp garlic powder on each round. On two of the rounds (the tops), sprinkle half the onion and 1/4 cup of mozzarella on each.

  6. Bake on middle rack for 30-35 minutes, or until they're golden brown.

  7. In a bowl, combine the olive oil and 2 TBL of balsamic vinegar. Add the zucchini, yellow squash and red pepper. Set aside.

  8. In a small skillet, heat the coconut oil and remaining balsamic vinegar over medium-high heat. Saute the mushrooms until they are brown and tender. Remove from heat and cover to keep warm.

  9. Remove the vegetables from the marinade and grill them until they are golden and tender. (Or you can saute them)

  10. On the bottom pieces of the cloud bread, layer each with 2 slices of pepper jack cheese, 2 slices of tomato, the grilled vegetables and the mushrooms. Top with the cloud bread tops and enjoy.

Nutritional Facts

751 calories
12.75 g carbohydrates
56 g fat
23.5 g protein
551 mg sodium
2.5 g dietary fiber

vegetables ultra-low-carb main dish lunch no bread sandwiches dairy gluten free bake

4 replies

Anonymous 2016-06-26 06:15:55 -0500 Report

Simple rule - you don't want to make it due to info then skip it. You do nothing but WHINE ABOUT STUPID SHIT.

HazyMeerkat 2014-06-18 06:55:55 -0500 Report

By using egg substitute or all egg whites instead of whole eggs and low cheeses, the nutritional values improve:
2 servings
Amount Per Serving
Calories 571.3
Total Fat 46.0 g
Saturated Fat 17.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 21.4 g
Total Carbohydrate 12.9 g
Protein 26.1 g
These values are still way out of line for a diabetic recipe. This recipe should be removed!

Nikki Sheriff
Nikki Sheriff 2014-02-20 14:29:24 -0600 Report

@nagymom the counts actually need to be updated, as well as on a couple other recipes you have commented on. Sorry for the misinformation.

nagymom 2014-02-20 10:18:11 -0600 Report

I am saving for the "bread" recipe, but at 751 calories and 67 grams of fat, will NOT be making all of this. WHAT are you thinking posting this in a diabetic friendly category???