Picture by babydollsea: Oopsie batter poured into a pan makes this delicious sandwich, compliments of babydollsea.
You don’t need a panini maker to achieve delicious panini success. Gluten free, low-carb and fabulous, if you haven’t tried these yet, you must. That’s an order.
4 eggs, separated
4 ounces cream cheese
1/8 tsp cream of tartar
1 packet splenda
*Roasted vegetables (see recipe below)
Preheat oven to 300 degrees.
Grease jelly roll pan, or line with parchment paper or silpat.
With a mixer, whip egg whites with cream of tartar until stiff peaks form. In another mixing bowl, mix yolks with cream cheese and Splenda until just blended. Carefully fold yolk mixture into the whites.
Pour into prepared jelly roll pan. Bake until springy and dry, about 30 minutes.
Cut Oopsie “bread” into 16 pieces.
Stack with roasted vegetables*, goat cheese, kalamata olives and a few slices of leftover turkey tenderloin or other thin-sliced meat you may have.
“I “grilled” on a George Forman Grill (don’t have a panini maker). I still got the nice grill marks. It was all melty warm and delish!” –babydollsea
* Roasted Vegetables
Preheat oven to 450F.
Drizzle 2 tbsp olive oil on a jelly roll pan.
Add roughly chopped one of each:
- red pepper
- green pepper
- orange pepper
- banana pepper
- a few slices of red onion
- 1 tbsp each of fresh herbs (parsley, thyme, oregano)
- salt and pepper
- 1/2 tsp fennel seed
Toss it up and roast for 30 to 40 minutes.
Makes enough for 8 panini.