A keto flatbread sandwich for those of us that miss the simplicity of a sandwich at lunch. Make this flatbread ahead of time to be ready for when you desire a sandwich. Be sure not to overbake so that the flatbread stays soft.
Reserve 1 tbsp of butter for frying bread later. Butter should be room temperature. Cut in the butter, it does not have to be smooth, small pieces can be left but it should be smashed in as much as possible.
Spread dough out onto parchment paper (must use parchment paper - wax paper will meld to the dough when it cooks!) in the shape of a rectangle. The bread will rise in this shape, so you will want it about the width of normal bread slices (about 4").
Cook at 350F for 13-15 minutes. It should feel cooked to the touch. Remove from oven.
Cut into even sections of the desired amount of "slices" (2 slices per sandwich/serving size) with a round pizza cutter. Remove from parchment paper and allow to cool.
Add turkey and condiments as desired. The nutrition information includes 1 tbsp of mayonnaise per sandwich.