Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a mixing bowl, combine almond flour, tapioca flour, baking powder, and sea salt #1.
2. 3775841 Upgrade to a paid membership 12852 to unlock all instructions 54024
3. 566561 Upgrade to a paid membership 65576 to unlock all instructions 8931
4. 8022042 Upgrade to a paid membership 45853 to unlock all instructions 11167
5. 9435248 Upgrade to a paid membership 45710 to unlock all instructions 42435
6. 5308570 Upgrade to a paid membership 1355 to unlock all instructions 50179
7. 9530116 Upgrade to a paid membership 58099 to unlock all instructions 14353
8. 5984119 Upgrade to a paid membership 84079 to unlock all instructions 27074
9. 7518812 Upgrade to a paid membership 55385 to unlock all instructions 38848
10. 3041809 Upgrade to a paid membership 46845 to unlock all instructions 10298
11. 896860 Upgrade to a paid membership 16742 to unlock all instructions 72698
12. 1363700 Upgrade to a paid membership 63067 to unlock all instructions 37934
13. 6668652 Upgrade to a paid membership 10345 to unlock all instructions 21271
14. 1647840 Upgrade to a paid membership 50689 to unlock all instructions 23834
15. 8923447 Upgrade to a paid membership 47261 to unlock all instructions 62064

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 945965 Upgrade to a paid membership 53956 to unlock all instructions 77215

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a mixing bowl, combine almond flour, tapioca flour, baking powder, and sea salt #1.
2. Add in eggs, applesauce, coconut oil #1, rosemary, garlic and sage. Mix well to combine, but do not overmix.
3. Grease muffin tin with coconut oil #2. Fill muffin tins 1/3 of the way with batter.
4. Bake at 350 degrees for 15 minutes or until a toothpick comes out clean.
5. While sandwich rolls are baking, butterfly chicken. Pat dry with a paper towel.
6. Season with salt #2 and pepper #1.
7. Lay butterflied chicken out on grill. Cook until no longer pink, flipping once.
8. In a bowl, whisk together olive oil, mustard, vinegar, honey, sea salt #3, and black pepper #2.
9. Slice chicken into 1/2 inch slices, slicing against the grain for maximum tenderness.
10. Slice bread in half horizontally. Flip bread so the insides are now facing down onto cutting board. (The outer crust should now be on the inside of the sandwich. This makes for better panini grilling results.)
11. Spread each slice of bread with generous amount of dressing.
12. Layer sliced chicken on bread and top with other half of bun.
13. Grill on panini press or indoor contact grill.