The Low Carb Sandwich
Much like unicorns, aliens, and Bigfoot, no one is really sure if low carb sandwiches exist. Now we’re not talking about throwing some cold cuts onto a piece of lettuce and branding it as a low carb sandwich. Around here our sandwiches are made with a couple of thick pieces of bread and filled with keto goodness. First you’re going to need to equip yourself with the best keto bread on the internet. Now lets talk about the lovely thyme butter pork loin we’re going to fill this sammy with!
Churned Butter Once or Twice…
Don’t act like you don’t know the rest! For this sandwich were keeping it simple yet flavorful. Most of the flavor is going to come from the thyme butter we use to baste the pork loin during the cooking process. The butter is easy to make and works bets with room temperature butter. We use a hand mixer to combine, but this can easily be done with a fork as well. Add herbs and spices to room temperature butter and mix until combined. We’ll be using this during the cooking of the pork, the toasting of the bread, and if you’re like us you’ll want to spread a little extra on when you assemble your low carb sandwich.
Cooking the Pork Loin
We’ll be using sliced pork loin. This recipe would be phenomenal with a whole pork loin, but the sliced version is just quicker and easier. We like to get thin cut 2 ounce portions. This size cut will cook very fast, and is the perfect size for a sandwich. Crank the heat of the pan up as high as it goes, give it a light spray with some nonstick oil and throw the pork loin in. It will only take 2-3 minutes per side. After flipping, put about 1/2 tablespoon of thyme butter on top of each piece and let it melt and impart it’s lovely flavor into the meat.
Toast the Bread
When the pork loin is done, set it aside to rest and move on to toasting the bread. The process is simple, just liberally spread more thyme butter onto both sides and throw it in right where you cooked the pork. Turn the heat down to medium for this.
Measure Twice, Cut Once
You’ve got a decision to make. Are you a sliced or a whole loin type of person? While it might sound gangster to tell everyone you’re a “whole loiner”, I think it best to slice the loin before putting it in your sandwich. It’s just easier to eat that way, and you get to feel like a gourmet chef when you slice the meat on a slight diagonal. Seriously, does anything say “chef” more than meat sliced diagonally?
Low Carb Sandwich, Assemble!
The fun part! If you have the basic components of toasted bread, pork, and thyme butter, you can go wild from there. We enjoy a few thinly sliced raw red onions on top of this one though. That adds an amazing contrast in flavor as well as some crunch and acidity. I’m not a big red onion guy either, but trust me on this one.
NUTRITION (per serving)
NET CARBS: 5g