9 Amazing “No-Bread” Sandwich Ideas That Will Make You Drool

by DailyHealthPost Editorial

5. Plantain Tortillas

This gluten-free recipe only requires 4 ingredients. Use it to make your favorite burrito or wrap recipe.

Ingredients :

  • 1 pound peeled, cubed large green plantains
  • 1/3 cup avocado oil
  • water
  • 1 teaspoon sea salt

Instructions :

  1. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. Place ingredients in a blender, including 1/3 cup of water. Cover and puree on lowest setting for a minute or two.
  3. Increase the blender speed and add a bit of water if necessary to form a thick but smooth puree that resembles hummus.
  4. Use a spatula to smooth batter into 6 tortillas on each sheet. They should be about 1/4-inch thick and 6 inches across.
  5. Bake on the middle and bottom rack for 10 minutes, switch racks and bake for another 10-15 minutes.
  6. Cool for 5 minutes before serving.
  7. You can also cool to room temperature and store in airtight container for up to 3 days or freeze, separating each tortilla with parchment paper.

6. Portobello Halloumi Burgers

This recipe makes 10 burgers, so bring them along to your next potluck, family gathering, or picnic.


  • 20 (4-inch) portobello mushrooms, stems trimmed (about 10 pounds)
  • 1/4 cup olive oil, divided
  • 2 onions, sliced
  • 2 bell peppers, sliced into strips
  • 10 (1/2 thick) slices halloumi cheese (about 2 1/2 pounds)
  • 1 cups micro herbs to garnish

Instructions :

  1. Preheat your oven to 350°F and arrange the mushroom caps on sheet pans. Drizzle with half of the olive oil and coat evenly. Bake for 15 minutes.
  2. In a large skillet, heat 2 tablespoons of oil and warm up onions and peppers until tender.
  3. In another skillet, add oil and heat halloumi. Cook for 4-6 minutes, flipping regularly to make sure both sides are well browned.
  4. Arrange on a plate, with a mushroom on the bottom, followed by a slice of halloumi, some onions and pepper, some microgreens if you like and a mushroom to top it off.

7. Red Bell Pepper Sandwich

This sandwich is a mediteranian version of the cucumber sandwich above.

Ingredients :

  • 2 medium to large bell peppers
  • Feta cheese
  • Green onions
  • Sliced tomatoes
  • Olive oil
  • Balsamic vinegar
  • Fresh oregano or basil

Instructions :

  1. Preheat your oven to 450 degrees
  2. Cut the peppers lengthwise, from stem to tip.
  3. Scoop out the seeds to make some room for your sandwich ingredients
  4. Place peppers, cut side up and drizzle with olive oil.
  5. Bake until the pepper is tender and the skin is slightly blistered, about 35 minutes.
  6. Let it cool until it’s room temperature.
  7. In one half of the pepper, add crumbled feta, 1-2 tomato slices, and fresh herbs.
  8. Drizzle with olive oil and vinegar, add the top slice of pepper and repeat for the second pepper.
  9. Enjoy!

8. Paleo Sweet Potato Buns

Use these buns to make a sandwich, burger, or a nice snack. This recipe serves 6.

Ingredients :

  • ½ cup Sweet Potato Puree (about 1 large sweet potato)
  • ½ cup packed Coconut Flour
  • 1 tsp Cream of Tartar
  • ¼ cup Tapioca Flour
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 2 Tablespoons Melted Coconut Oil
  • ¼ cup Full Fat Coconut Milk
  • 2 Tablespoon Raw Honey
  • 1 tsp Lemon Juice
  • 6 eggs
  • Extra coconut oil for greasing


  1. Start by making a sweet potato puree. You’ll need to poke holes in the raw sweet potato, wrap it in foil and roast at 425F until soft (about an hour)
  2. Let the potato cool and use a food processor to puree the potato.
  3. Preheat the oven to 350F and grease the muffin pan with coconut oil.
  4. Sift the coconut flour, tapioca flour, cream of tartar, baking soda, and salt into a large bowl.
  5. In another bowl, whisk the sweet potato puree, melted coconut oil, coconut milk, lemon juice, and honey together. It should have a runny texture.
  6. Using an electric whisk, whip the eggs on high speed for 5 minutes until very foamy.
  7. As you whisk, slowly pour in liquid mixture. Once fluffy, turn off the whisk.
  8. Sprinkle the flour mixture into the liquid mixture and use a hand whisk to stir.
  9. Once combined, use a spatula to fold the mixture for less than a minute. Do not overmix.
  10. Oil a muffin pan and pour ¼ cup of the mixture in each tin.
  11. Bake at 350 F for 25-30 minutes.
  12. Let cool for 10 minutes use a spatula to remove. Cool on a cooling rack for another 10-15 minutes.
  13. Enjoy.

9. Tomato Avocado Burgers

In this recipe, tomato slices replace your traditional burger bun for a gluten-free alternative. Serves 4.


  • 4 large tomatoes
  • 1 lb grass fed organic ground beef
  • ¼ teaspoon ground black pepper
  • ½ + ¼ teaspoons fine grain sea salt
  • 1 teaspoon chili powder
  • 1 ripe avocado, divided
  • 2 tablespoons Greek yogurt
  • 1 tablespoon mayo
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon ground cumin
  • A handful alfalfa sprouts

Directions :

  1. Cut the tomatoes in half horizontally.
  2. Scoop out the seeds and seeds membrane using a spoon. Set aside.
  3. Mash half of the avocado in a bowl until smooth. Combine with yogurt, mayo, lime juice, ¼ teaspoon salt, and cumin.
  4. Dice remaining half of the avocado into small pieces and stir into the avocado mixture. Set aside.
  5. In another bowl, season the beef with a ½ teaspoon of salt, black pepper, and chili powder. Mix well.
  6. Divide and shape into 4 ½-inch thick patties. Grill at medium-high heat for 3 minutes on each side.
  7. At the same time, oil a medium skillet and heat over medium heat for 2-3 minutes on each side. Flip and cook for 2- seconds on each side to finish them off.
  8. To assemble, place one half of the tomato beef patty, a large pinch of sprouts, and a tablespoon of avocado sauce. Top off with the other half of the tomato.

If you still want to enjoy bread regardless of these options, go here to learn how to make sourdough bread!