Instructions are for 4 servings. Please modify as needed.
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.
Crack the eggs into a bowl and add the cream cheese and melted butter. Whisk until as smooth as possible.
Add the almond flour, whey protein isolate, baking powder, and salt. Mix until combined.
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.
Let cool and slice the bread into squares and then slice each bread in half horizontally. You will need two squares per serving.
Preheat the oven to 400°F (200°C).
Combine the tuna, mayonnaise, celery, pickles, onion powder, salt, and black pepper in a bowl.
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.
Bake in the oven for about 5 minutes or until the cheese melts and the bread is golden.