Low-carb panini

Ingredients for 3 servings:

• 5 eggs
• 1 packet of baking powder
• 200 g herb curd
• 3 tbsp crème fraîche with herbs
• 40 g wheat bran
• 40 g psyllium husks
• 10 g oat bran
• 1 tsp salt
• 1 tsp garlic powder
• e.g. tomato(s), sliced
• e.g. cream cheese
• e.g. Tabasco
• e.g. arugula
• n. B. ham
• n. B. cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Mix all the dry ingredients together. Combine the quark, crème fraîche, and eggs. Gradually mix the dry ingredients well with the quark mixture. Brush a rectangular microwave dish with oil, pour the mixture into the dish, and shake it slightly to ensure an even surface. Cover the dish with a lid, but don’t press it down. Microwave the dough for six minutes at full power, then turn it over. I use two bread boards for this. First, turn the loaf out, then use the second board to turn the loaf over so the bottom is facing up, then place the dish back over the loaf (this way the loaf is upside down in the dish). Cook the “bread” uncovered for another four minutes. Immediately remove it from the dish and let it cool. Cut the bread into very thin slices. Top with cream cheese, arugula, a few dashes of chili sauce, ham, tomato slices, wild garlic salt, and cheese. Cover each slice with a slice of bread, and grill using the contact grill for about 5-7 minutes. Tip: If you like it extra crispy, you should press the lid open properly every now and then.