Hi my name is Jen Madson and today, we’re going to be doing a low carb club sandwich. Now how are
we going to do that, what’s got the carbs when it comes to a club sandwich. It’s the bread right? So
we’ve got to remove the bread. The way we’re going to do that is we’re going to be using parmesan
cheese so I know that sounds a little crazy but I’ll show you, it’s really easy and I’ll walk you through it.
The first thing we’re going to do is we’re going to preheat our oven to 325 degrees. So get that going
and while we’re waiting for the oven to preheat, we’ll get our parmesan cheese ready and I have quite a
bit of it grated up here, you see it’s grated nice and fine.
And I’ve got a three inch cookie cutter. So we’re going to start by putting the cookie cutter on our
baking sheet which is lined with a Silpat. Now what a Silpat is, it’s a silicone sheet, you see it’s like a
piece of rubber. The nice thing about it is it can be washed and reused. If you don’t have one, don’t
worry about it. Use parchment paper which you can find at any grocery store. You just need something
to line your baking sheet with so that the cheese does not stick so using my cookie cutter, I’m just going
to use this as a guide and I’m going to carefully just kind of sprinkle in, not to carefully, two tablespoons
or so of the grated cheese and we’re just looking for a nice thin even layer. You see, it looks like that.
Now that’s that.
We’re going to slip these into a 320 degree oven. They’re going to take anywhere from 5 to 10 minutes.
But what’s more important is to know what you’re looking for when they’re done. Because if you over
bake them they’re too crispy, they won't work very well for you but you do want to see the melted and
you want to see a slight coloration on the outside so we’ll pop them in the oven. While we’re waiting on
that, we’re going to prep the rest of our ingredients. What I’ve got are two big beautiful fine ripened
beef steak tomatoes and all I’m going to do is I’m going to take the core out, two and we’re looking for
about three quarters of an inch slice so a nice thick hearty slice. I’m going to go ahead and sprinkle it
just with a little salt and the one pops the flavor a little bit which is good, just a little tiny sprinkling of it,
grab some nice fresh basil.
It’s got to be fresh. You’re looking for younger, tender leaves like this and since I’m making two
sandwiches today, I’m going to need four nice huge beautiful basil leaves so all you’re going to do is just
kind of give it a couple of rough chops like that. Very simple, we’ll set that aside and we’ll wait for our
parmesan cheese rounds to get nice and toasty and ready to assemble. We’re going to check on our
parmesan cheese and yes, these are looking good. There’s a little bit of brown around the edges on the
top. They look like lacey cookies, you can see the beads of moisture as that moisture is evaporating off
the top. We’re going to let these sit for 3 to 4 minutes or so and they’re going to cool off and as they
cool off that excess moisture is going to evaporate and they’re going to harden up a little bit. So we’re
just going to leave these here for a couple of minutes.
We’ve got our parmesan crisps here, we’re using these instead of the bread, they’ve been cooling for 5
to 7 minutes or so. And they firmed up really nicely as you can see, they look like little lace cookies. So
all we have left to do is assemble our sandwiches and eat them. So let me show you how to do that.
We’re going to put one of our parmesan crisps down on our plate, take a beautiful slice of the tomato,
take a couple of our basil leaves that we’ve cut so beautiful here and a drizzle of extra virgin olive oil just
over the top. The epitome of the club sandwich is having the three layers of bread so we’re going to
make sure we do that with another parmesan crisp, another big juicy slice of tomato, another couple of
basil leaves and another drizzle of our olive oil.
Then top it with the remaining parmesan crisp. It’s chewy, it’s fresh, it’s delicious, you would never look
for bread in this.
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