5 Easy Low-Carb Sandwich Ideas

5 Easy Low-Carb Sandwich Ideas

Sandwiches are my go-to lunch meal every day. It is easy to prepare, and there is only minimal and simple cooking required. For someone like me who is always on-the-go, sandwiches make life easier for us. You can eat anywhere without the need for any utensil! Almost anything can go into your sandwich; because of this, there is a thin line between healthy and unhealthy sandwiches.

In today’s blog, I want to share with you my go-to sandwich ideas. But before we go any further, I want to tell you that if you want your sandwich to be legit low-carb, you have to use low-carb bread as well.

Now, off to our delicious sandwiches!

Low-Carb Breakfast of the Champions Sandwich

This is my usual breakfast. It is easy to make and something I can eat right before I dash to work.


Your choice of low-carb bread (You can choose here)

1 tablespoon butter

4 eggs

4 slices of bacon

Harvati cheese

American cheese




1. Melt the butter over medium heat in a large pan.

2. Fry four eggs and season with salt and pepper, approximately 2-3 minutes per side; set aside.

3. Cook bacon in the microwave until crispy; set aside.

4. Add one half of a slice of both the Havarti and American cheeses to 4 of the bread halves.

5. Top the cheese with one slice of bacon.

6. This step is optional, but you can bake the sandwich for 5 minutes to melt the cheese.

7. Add a fried egg on top of each slice of bacon and finish the sandwich with another bread half.

Low-Carb Bacon and Egg Sandwich


Your choice of low-carb bread (You can choose here)


8 thin-cut sliced bacon

4 eggs



Olive oil (To use for frying the eggs)

Green, leafy vegetable of your choice (I usually stick with lettuce)



1. Fry the bacon. It would be ideal if you use a cold, nonstick frying pan. Cook on a low heat until the fat starts to run out then turn up to a medium heat and cook for roughly 2 minutes on each side. Cook until you reach your preferred done-ness. Place the bacon on a kitchen towel to absorb the excess oil.

2. In a clean frying pan, heat a little olive oil and crack in the eggs, just 2 at a time. Season them with salt and pepper.

3. Top your bread with mayonnaise, green, leafy vegetables, 2 slices of bacon, and the fried egg.

Low-carb Crab Melt Sandwich

This sandwich I make when I have time to spare or when I am feeling fancy. The satisfaction it brings me is just unspeakable that you have to try it yourself.


Your choice of low-carb bread (You can choose here)

3-4 large portobello mushrooms

spray coconut oil



8 ounces lump crab meat

3 tablespoons mayonnaise

½ teaspoon Worcestershire sauce gluten-free, if needed

½ teaspoon Old Bay Seasoning

¼ teaspoon sea salt

dash freshly ground pepper

dash cayenne pepper

½ cup finely shredded cheddar cheese quantity divided

1 tablespoon finely chopped parsley

4 green onions thinly sliced


1.Preheat oven to 375F. Place a rack on a baking dish.

2. Rinse and dry mushrooms. Remove the gills and stem with a spoon and discard.

3. Spray mushrooms with coconut oil and lightly season both sides with salt and pepper.

4. Place mushrooms on the rack with concave side down.

5. Bake in preheated oven for 7 minutes. Let cool slightly.

6. In a medium bowl, mix crab, mayonnaise, Worcestershire sauce, Old Bay, salt, pepper, and cayenne until well blended.

7. Add ¼ cup (reserve the rest) shredded cheese, parsley, and green onions. Stir to combine.

8. Turn mushroom caps over so the concave side is up and place them back on the baking rack.

9. Fill mushroom caps with the crab mixture and push down the top of the mound slightly to create a flat surface.

10. Sprinkle the reserved cheese on top of the crab mixture.

11. Bake 5-7 minutes or until hot and cheese is melted.

Low-Carb Philly Cheese Steak Lettuce Sandwich


Your choice of low-carb bread (You can choose here)

400 g sliced beef

1 onion

40 grams brown mushrooms

50 grams small green peppers

2 tbsp olive oil

3/4 tsp salt

3/4 tsp black pepper

100 g provolone cheese slices

1 slice red onion

4 large lettuce leaves


1. Peel and slice the white onion. Slice the mushrooms and green peppers.

2. In a large frying pan, heat the olive oil and add the onions. Sprinkle the salt and pepper over. Sautee until the onions and soft and brown, about 8 minutes on medium heat. Add the green peppers and cook 3 minutes. Add the mushrooms and saute another 2 minutes. Add the sliced beef and cook until cooked for about 3 minutes. Add the provolone cheese over the beef and cover with a lid. Cook for 1 minute, or until the cheese has completely melted.

3. With a spatula, lift off the meat and cheese, and place over the low-carb bread. Put some of the sliced red onions over.

4. You may now eat!

Low-carb Pork Tenderloin Fontina Sandwich

This is the usual lunch sandwich I bring with me to work. Read on to know why.


Your choice of low-carb bread (You can choose here)

8 ounces cooked Pork tenderloin

2 ounces fontina cheese sliced

4 gluten-free buns

lettuce of choice

1 cup Basil Yogurt Spread


1. Place the bread on a cutting board.

2. Use 1/4 cup yogurt spread for each sandwich and spread evenly onto each half.

3. Lay lettuce leaves on each bun half.

4. Lay 2 ounces of pork onto each bun.

5. Place 1/2 ounce of fontina cheese slices on top of pork.

Sandwiches are ultra-easy to whip up! They are also healthy when made with the right ingredients. Remember, weight loss begins and ends in the kitchen. Let’s eat right.

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