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Sandwich Alternatives

Inspired by: empoweredsustenance.com
Click the following for some bread alternatives...

Grain Free Butternut (or Sweet Potato) Flatbread
Plantain Tortillas
Cauliflower Wraps & Thins
Tapioca Wraps
Nut-Free Sesame Hamburger Buns
Coconut Flour Hamburger Buns 
Flourless Oopsie Sandwich Bread
Sweet Potato Sandwich Buns
Cauliflower Pizza Crust

Veggie Boats

Tomato Slider Sandwiches

Slice a tomato and stuff with your fillings of choice! The trick is removing the seeds to prevent the juice running out when you bite it.
See also theironyou.com

Cucumber Boats

Hollowed out cucumbers make another one-ingredient shell for sandwich fillings. The picture in the collage above is from Make The Best of Everything. You can also peel the cucumber, if desired.
Recipe suggestion here

Lettuce Cups

Lettuce cups are another favorite wrap for sandwich innards. Butter lettuce leaves and romaine lettuce leaves make good options. The picture above is from Nom Nom Paleo and comes with a delicious filling idea.

Eggplant Bread Sandwiches

Simply slice eggplant lengthwise, grill lightly, and fill with your favorite sandwich fixings. Marathon Momentos gives a quick explanation and offers a really tasty filling combination.

Bell Pepper Sandwich Slices

For a colorful and crunchy bread alternative, try slices of bell pepper. See theprimalparent.com/

Butternut Squash or Sweet Potato Sandwich Rounds

Simply slice peeled sweet potatoes or a butternut squash (the stem end) into 1/4 inch thick rounds. Toss with coconut oil and roast at 400 degrees F. Bake for about 30 minutes, until tender but firm. The baked squash/sweet potato rounds make a sandwich bread substitute.

Portabello  Sandwich Bread

Grilled portabello mushrooms provide savory bread substitute for sandwiches.

Portabella and Halloumi "Burgers"

From: mushroominfo.com
SERVES 2

4 portabella mushroom caps with stems removed
3 ½ tablespoons balsamic vinegar
2 tablespoons olive oil
2 thin slices halloumi
2 thick slices tomato
Sea salt and pepper
1 handful basil leaves

Heat grill to medium-high heat (about 450 degrees). Wash mushroom caps and cry. In a shallow bowl, combine the balsamic vinegar and olive oil. Place mushrooms gill side down in the mixture.

When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat. Flip and grill 2-3 minutes more. Add halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable. Sprinkle salt and pepper onto the tomato to taste.

Assemble the  burger with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves. Wrap and serve hot.

Notes:

For a true vegetarian meal, find a vegetarian halloumi made with non-animal rennet.

Be sure to wrap these sandwiches before serving or plan to eat them with a knife and fork, as they are a bit slippery.