Oopsie Panini


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.

Oopsie Paninis

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.

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Comments

  1. Hi Cleo! I found your blog via the LC forum…. and now I’ve discovered your Oopsie recipe. Holy moly I can’t believe all the wonderful items you’ve been making!

    I’m doing the Fat Fast this week, but next week I am back on Induction and can’t wait to try your Oopsie rolls… and cauliflower rice/pizza crust… and waffles… and eclair!

  2. cleochatra says:

    Hi, Melissa!

    I am so glad you found my blog, and it is so nice to see you!

    I’m a major fan of oopsies, but I happily give the credit for most of the recipes which use the oopsie batter to the folks who came up with the recipes (the pictures) and the techniques which have come out of the roll itself.

    Whenever you see a recipe which has someone’s name there, it’s definitely their recipe, and the pictures are also credited to them as well.

    I so appreciate people sending me pictures!

    I hope your fat fast is going well, and I hope you’ll let me know what you think of the recipes as you try them!

  3. I haven’t tried to make the oopsis since I made those soft things, but this weekend I plan to try them again and this time I think Ill bake the a little longer and maybe try to use softened cream cheese. We’ll see. I’m not giving up.desert

  4. cleochatra says:

    You should never give up dessert.

    It’s too desserty.

    If it makes you feel any better, yesterday my oopsies came out flatter than Arizona.

    I’m going to use them for French toast. They’re still awesome– they’re just not the usual size!

    My youngest walked in the room and saw the pancakes sitting on the pan. She said, “Are these your oopsie rolls?” I nodded. She said, “Now I know why you call them ‘Oopsies’!”

  5. Hi cleochatra,

    I just found your blog and after several dissapointing rev.rolls attempts I’m excited about your recipe. I do have one question. How much grams does 1 pkg of splenda have? Here in Croatia splenda is sold in boxes so I’m not sure how much to use. Looking forward to eating a hamburger and trying your other recipes.

    Marina

  6. cleochatra says:

    Hi, Marina! I would say that you want to use a teaspoon of Splenda where packets are not available.

    Or, better yet, skip Splenda altogether and use a different spice you enjoy (or none at all).

    Splenda is purely optional.

  7. Hi cleo!your panini looks so great!!!are they induction friendly? (just to make sure!!!)

    theo

  8. I've been haunting this site for the last week and made oopsies on Friday so I could take a sandwich to a conference (it was serving a lunch which was a sandwich, chips, cookie, and pasta salad–didn't sound very LC to me) It was AMAZING! I toasted the oopsies slightly before making the sandwich, to dry them out a little bit but I can't tell you how thrilled I am to have a great lunch option like this. thanks for sharing. Next week–Pannini

  9. Just made these. Love them! Love them! Love them!

  10. Jamie aka Carbarella says:

    The paninis are induction friendly fo sho!

    I'm so glad you guys like these! While oopsies don't toast up well, they sure seem to perform in this fashion, don't they?

  11. Oopsie rolls are my new favorite food group! :)
    So far I have had them as a HB bun, pizza crust, French toast and a “cookie” (baked them too long by accident and put my eclair whipped cream on top instead of in the middle.

    These are wonderful! Looking forward to trying the Panini

    • Tami– I am glad you’re seeing the versatility, too! I know when something goes wrong with mine, they end up being something new and perfect–like the time I accidentally had a flat pan of them and made them into gyros. The possibilities are endless!

  12. Do you know Nutrional facts for oopsie, calories, carbs etc..

    • Hi, Laurel! The oopsie rolls are (for2): Calories:170 , Carbohydrates: 1.2 g, Fiber: 0g, Net Carbohydrates: 1.2g, Protein: 8g, Fat: 15g

      So you’re adding whatever your toppings nutritionally are to that. I tried not to get too specific since everyone likes something a little different on their panini.

  13. Love OOPSIES! What’s not to love. I’ve been making blueberry oopsies using my muffin top pan and they are like blueberry pancakes…with a little SF syrup…OH my WOW! I want to make the panini, but what size is the jelly roll pan?

    • Hey there, Jeanette! A jelly roll pan can be any size (I have three in three different sizes). It’s essentially a cookie sheet with sides, like this: http://whatscookingamerica.net/Q-A/JellyRollPan4.jpg

      Ooh. Do you know how much I LOVE blueberries? LOVE.

    • I made more blueberry oopsies today! My friend has lost 21 pounds in 5 weeks and I say “OOPSIES are the bread” she lives by. I can make those things with one hand tied behind my back now. Thanks for the picture, I can definitely make the panini bread now…

      On the blueberry oopsie, I add 10 packs of sweetner and 1 tsp of vanilla to the yolk mixture, then added 3/4 cup thawed/drained blueberries at the very end, right before putting it in the pan to bake.

  14. Hi Sister,
    Just recommended your blog to a friend in my “Made to Crave” bible study. It makes me so happy when I can direct someone to your tasty recipes that are part of their healthy eating plan! LOVE YOU!!

  15. thank goodness for oopsies!

  16. Jamie….I love you!!! Instead of splenda I added two tablespoons of paresan cheese to the batch and italian herbs. To my panini y spreaded pesto and stuffed with goat cheese mixed with dried tomatos in olive oil. I sprinkled a few drops on balsamic and put it in a panini press pan. It was amazing!!!

  17. karen lyttle says:

    i am gonna be starting P3 of hcg soon and this is gonna be a good breakfast meal

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