Tuna lovers, come hither! This is a great way to enjoy a classic sandwich with a keto and higher-satiety spin. First, a quick and easy protein bread comes into play. Then, it's topped with a perfectly seasoned tuna salad, again topped with a slice of tomato and cheese. The whole thing is baked to melty goodness for another 5 minutes to make a prize-winning sandwich. We are hooked!
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Instructions
Protein bread
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Preheat the oven to 350°F (175°C) and line a baking dish, about 6 x 8 inches (15 x 20 cm) with parchment paper.
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Crack the eggs into a bowl and add the cream cheese and melted butter. Whisk until as smooth as possible.
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Add the almond flour, whey protein isolate, baking powder, and salt. Mix until combined.
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Pour the batter into the prepared baking dish. Bake for 10-15 minutes. Insert a toothpick or sharp knife into the middle of the bread to check for doneness. If the toothpick comes out clean, it's done.
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Let cool and slice the bread into squares and then slice each bread in half horizontally. You will need two squares per serving.
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Preheat the oven to 400°F (200°C).
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Combine the tuna, mayonnaise, celery, pickles, onion powder, salt, and black pepper in a bowl.
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Place half of the slices of protein bread on a baking sheet. Top with the tuna mixture, sliced tomatoes, cheese, and the other halves of bread. Press together gently.
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Bake in the oven for about 5 minutes or until the cheese melts and the bread is golden.
