You CAN eat bread rolls and still be low carb!

Filled sub rolls

IF YOU want to avoid a blood sugar spike at lunch, swap that large bread sandwich with these low-carb sub rolls. Add ham, cooked chicken, cheese or tuna, with mayonnaise, tomato and lettuce, for a delicious filling.

PER SERVING CARBS 4.6g PROTEIN 31.6g FAT 34.9g FIBRE 13g CALORIES 508

SERVES 2

• 30g ground almonds

• 25g psyllium husks

• 1 tsp baking powder

• ¼ tsp fine grain salt

• 20g melted butter

• 2 eggs

• 2 tbsp water

• 1 egg, beaten, for brushing (optional)

• 1 tsp sesame seeds (optional)

For the filling

• 2 tbsp mayonnaise

• 200g cooked ham, shredded

• 1 tomato, sliced

• 4 lettuce leaves

• Salt and freshly ground black pepper

PREHEAT the oven to 220c/200c fan/ gas 7 and grease a baking tray with oil. Use a large metal spoon to mix the dry ingredients together in a mixing bowl.

Add the butter and stir through, followed by the eggs and water. Stir again until well blended. Lightly wet your hands and use them to bring the dough into a ball. Shape the dough between your hands into two baguette shapes (or any shape you like, if a roll or square suits you better). Lie them on the greased baking tray. The baguettes should be about 18cm x 6cm x 1cm. Brush the subs with the beaten egg and scatter over the seeds, if using. Bake the sub for 12 minutes, or until golden brown and firm to the touch. Remove from the oven and allow to cool before cutting open. Spread with the mayonnaise, add your chosen filling plus tomato and lettuce, then season.