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Cheesy Chayote Sandwich

Melted cheese sandwiched between two chayote squash slices and served over homemade tomato sauce make the best low-carb Cheesy Chayote Sandwich!
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Course: Side Dish
Cuisine: Guatemalan, Latin American
Keyword: chayote, low-carb sandwich, no-bread cheese sandwich
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 sandwiches
Calories: 260kcal

Equipment

  • blender
  • whisk or hand mixer
  • large skillet

Ingredients

  • 2 medium Chayote squash peeled and sliced into 4 slices each
  • 4 slices (6 oz) Panela cheese or fresh mozzarella cheese
  • 4 medium Roma tomatoes
  • ¼ medium yellow onion
  • 2 cloves garlic
  • 1 teaspoon dry oregano divided
  • 1 teaspoon salt or to taste and divided
  • freshly cracked black pepper to taste
  • 2 large eggs whites and yolks separated
  • sour cream for serving
  • 2 tbs olive oil divided

Instructions

  • Make the homemade tomato sauce: place the tomatoes, onion, garlic, and ½ cup water in a medium-sized saucepan. Cook over medium heat until the tomatoes burst, about 7-8 minutes.
  • Transfer to a blender, add ½ teaspoon salt, ½ teaspoon oregano, black pepper to taste, and blend until smooth. In the same saucepan, heat ½ tablespoon olive oil and add the sauce. Bring to a boil, reduce the heat, and simmer for 8-10 minutes. Set aside.
  • While the sauce is cooking, place the chayote slices on a cutting board and sprinkle with them salt and pepper. Let them rest for 5 mins to release moisture, then pat dry with a paper towel. Make sandwiches using 2 slices of chayote with one slice of cheese in the middle. Sprinkle dry oregano over the cheese.
  • Beat the egg whites until soft peaks form. Add the egg yolks and whisk again until frothy with soft peaks.
  • Heat 1 ½ tablespoon of olive oil in a skillet over medium-how heat. While the oil is heating up, dip each sandwich into the egg mixture, then transfer to the skillet.
  • Pan-fry the sandwiches on one side until golden brown, about 3-4 minutes. Flip, and cook on the other side for an additional 3-4 minutes. Keep the heat medium-low so the egg coating doesn't burn.
  • Serve over the freshly made tomato sauce with a drizzle of sour cream on top. I added crushed pork rinds for crunch.

Nutrition

Calories: 260kcal | Carbohydrates: 12g | Protein: 12.5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1274mg | Potassium: 168mg | Fiber: 3g | Sugar: 4g