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BACON-WRAPPED GRILLED CHEESE ROLL-UPS
We served this with a salad, however, it would make a
good and filling appetizer as well. I
would be tempted to cut them in half if they are going to be
served as appetizers. Make them ahead of time and reheat gently in
the oven or microwave oven.
UPDATE: Now with all the lovely low-carb breads available, this recipe is easier than ever! What a treat!
Ingredients:
use commercial low-carb bread, finally readily available
1 cup grated Cheddar cheese (250 mL)
8 slices bacon
(cooked but
still supple – use microwave),
OR use
pre-cooked store-bought bacon
1/4 cup
butter (60 mL)
Instructions:
Jiffy Plain Bread: Prepare
Jiffy Plain bread in recipe shown below as a variation of one of my favorite homemade low-carb, gluten-free breads - Jiffy Cinnamon Raisin Bread. Add 1/2 tsp (2 mL) unflavored gelatin to the wet ingredients (I didn't do this before but I am doing it here for this recipe...you could use xanthan gum instead). Allow bread to cool enough to slice in half. You will 8 slices of bread without crusts.
Roll
bread with rolling pin…don’t roll thin…just smoosh it a bit. Spread 2 tbsp (30 mL) Cheddar cheese over top
of the bread. Gently roll up bread to
center and then once more. Wrap one piece
of bacon around the roll-up and secure with toothpicks. Set aside and repeat with the remainder of
the ingredients.
In
nonstick pan, over medium heat, melt about 1 tbsp (15 mL) butter. Using tongs, dip top and bottom ends in
butter to coat and then fry a few in the butter (adding a little more as
necessary) on all sides until turning golden brown. Set aside and once the
second batch is done, serve immediately.
Helpful
Hints: The bread needs to be freshly made for the
rolling process to work best. The bread
may crack slightly. You can pinch it
closed with your fingers, but if not very successful, don’t worry about it as you can secure it
nicely with the bacon. If you prefer,
for the plain bread, you can simply use salt instead of onion salt. Be careful not to use the sweetener. That would taste weird! By the way the Jiffy Cinnamon Raisin bread is
addictive - incredibly bread-like and is good as bread or toast. I love it!
Yield: 8 roll-ups
1 roll-up
275.1
calories
14.8
g protein
22.7
g fat
1.0 g fiber
2.4
g net carbs
JIFFY
CINNAMON RAISIN BREAD
It is soft, flavorful and bread-like.
In addition, it toasts well. If
you decide to use the cheese, keep in mind it simply adds to the texture and is
not detectable in the bread. However, I
think the mayonnaise option is fantastic – lovely soft bread that is great as
bread as well as toast!
NOTE: Please see the variation - JIFFY PLAIN BREAD - For our purposes use finely grated cheese in the bread. I'm not sure how the mayonnaise version (maybe it is better - I don't know the answer) will work with regard to rolling the bread up as I didn't try that option.
7 tbsp ground
almonds (105 mL)
31/2 tsp coconut flour (17 mL)
31/2 tsp oat flour (17 mL)
1 tsp baking powder (5 mL)
1/2 tsp cinnamon, OR to taste (2 mL)
1/4 tsp salt (1 mL)
2 to 3 tbsp raisins,
snipped (30 to 45 mL)
in half
3 eggs
41/2 tsp heavy cream, OR almond milk, OR (22 mL)
coconut milk
Liquid sweetener to equal 4
tsp sugar (20 mL)
11/2 tsp olive oil (7 mL)
2 tbsp mayonnaise, OR (30
mL)
3 tbsp finely grated Monterey
skip both these options for a lower calorie
bread
Spray an 8-inch (20
cm) square, glass baking dish with nonstick cooking spray. In medium bowl, combine ground almonds,
coconut flour, oat flour, baking powder, cinnamon to taste and salt. Stir in raisins. In small bowl, with fork, whisk eggs, heavy
cream, liquid sucralose, OR SPLENDA® Granular, olive oil and mayonnaise (if using) together. Make a well in center of dry ingredients and
pour in egg mixture. Sprinkle with
cheese, if using (skip mayonnaise if using cheese); mix everything together
well until the mixture thickens slightly.
Pour mixture into
prepared pan. Spread out evenly. Microwave on high 2 minutes and 50 seconds
(Your microwave might need different timing.
Mine is a Panasonic Inverter, 1200 watts). Remove from microwave oven and immediately
cut a cross in the bread, dividing it into 4 quadrants. Take each piece and flip it over to allow the
undersides to dry out a bit. When cool,
slice each piece in half horizontally so that you have 8 slices of bread that
are more or less the size of a slice of store-bought raisin bread. Place in the toaster and toast until nice and
brown. Spread with Cinnamon Butter, page 85 or peanut butter or low-sugar preserves.
Variations: Jiffy Plain
Bread (great for toast): Omit raisins, cinnamon, sweetener and
salt. Instead use 1/4 tsp (1 mL) onion salt. This recipe makes nice grilled cheese
sandwiches in a grilled cheese sandwich maker. Preheat the appliance. Butter two slices of bread on the outsides
and put lots of cheese in the middle. Yield: 8
slices, 1 slice: 103.6 cal; 5.2 g pro; 8.2 g fat; 1.7 g net carbs
Croutons: Cut only 4 thick
slices (i.e. don’t slice them horizontally to make thinner slices) and cut each
slice into 36 little squares (6 x 6). In skillet with 3 tbsp (45 mL) butter,
melted, add 2 slices, cut up and sprinkle 2 tsp (10 mL) Parmesan cheese over
all. Stir fry quickly to soak up
butter. Place on cookie sheet and bake
in 300°F (150°C) 10 minutes, stir and bake another 10
minutes, or until nicely browned. Keep
in sealed tin at room temperature and use within 2 to 3 weeks. For 9 cubes: (0.9
g net carbs)
Breadcrumbs: Toast 2 thin
slices of plain bread version in a regular toaster and then blend finely in a
food processor or blender. 2 slices, crumbed
(3.4 g net carbs)
Dairy-Free Jiffy Bread
Options: Use almond milk, OR coconut
milk and mayonnaise options or skip the mayonnaise, although the bread is
lovely and soft with it. I have, Esther
(Rosethorns), from lowcarbfriends.com to thank for this version. She actually uses 3 tbsp (45 mL) mayonnaise
in the recipe. The carbs won’t be
significantly different with almond milk or coconut milk versus heavy cream.
French Toast: Sally (Salamander) from lowcarbfriends.com says: “I used 2 thin
slices for the French toast. I mixed up one egg, a splash of heavy cream and a
drop of EZ Sweetz (liquid
sucralose). Soaked each slice briefly and put in the greased pan. The bread
really soaked up the egg but I had extra mix in the bowl, so I just poured it
over the slices. I thought it was delish!”
Helpful
Hints: *Without cheese or mayonnaise, the calories
drop to 89.9 and 93.7 respectively and the carbs remain the same. One can mound
this batter by 1/4 cupfuls (60 mL) in a greased muffin top pan and make
4 bun shapes instead (double the carbs).
Bake in 350°F
(180°C) oven 12 minutes.
*The
nutritional analysis with Monterey Jack cheese:
Yield: 8 slices (with cheese), 1 slice, 2 tbsp (30 mL)/3 tbsp
(45 mL) raisins: 111.7/115.1 calories; 5.5/5.3 g protein; 8.2/8.2 g fat; 3.5/4.4
g net carbs
Yield: 8 slices (with mayo)*
1
slice, 2 tbsp/3 tbsp raisins
114.0/117.8
calories
3.9/3.9
g protein
9.1/9.1
g fat
3.6/4.6
g net carbs