Cauli-tain Griddle Sandwiches

I thought I had gotten all the plantain craze out of me, but I was soooooo wrong.  I wanted to make a better plantain bread that was heartier than my sope recipe and could handle a whole lot of sandwich punch per bite.  Once you try these you will understand what that means!

This is a great treat for an after school snack, an appetizer, a side to along with a salad, etc.  You can fill the center with whatever you want.  Don’t think you have to fill it with what I chose.  Get creative and have fun!  Let your kitchen be your playground.

Ingredients:

  • 2 large plantains. (Not too ripe.  Still a little green.)
  • 1 cup frozen cauliflower rice
  • 1/3 cup avocado oil
  • 1/3 cup nut flour (I made a combo of cashew hazelnut flour.  Almond flour would work just fine too.)
  • 1 tsp of 21 Salute seasoning from Trader Joe’s and 2 tsp of Everyday seasonings from Trader Joe’s.
  • 2.5 tbsp of golden flax meal
  • 1 splash of water
  • a handful of fresh basil

Directions:

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Put all of your ingredients in a food processor or blender and blend until everything is evenly blended.

On a cookie sheet covered in parchment paper, pour out contents.  Spread evenly with a spatula.  Press your basil into the batter.  Bake for about 18-20 mins on 350.

Once it has come out of the oven, cut the bread evenly into squares.  We are now approaching the fun part!

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Build your sandwich.  This has cashew cheese, spinach and turkey bacon.

If you have a grill pan you will have beautiful grill marks on your sandwich.  Make sure to spray your pan or put a little oil in the pan.  Flip your sandwich so that it cooks on each side.

 

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I had to stop myself from eating the whole plate!

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