I pose this is a low carb hack.
giving up potatoes etc was fine for me,
Sliced bread also not too bad
But a crusty roll filled with left over roasted meat, a lick of mustard and salad was my well tolerated lunch of choice.
Now maybe once a week I have one, and this is what I do.......
Heat the roll in the oven till crispy all over, allow to cool a little then slice in half crossways and debulk the somewhat softer bread inside.
You can get down to a real crispy shell, and if you want to check, weigh pre baking and post to see how much is left.
you have quite a large inner place to stuff with, lettuce, salad of choice veges or egg salad, meat etc. Yum.,
Sure its not an every day thing, but if you miss something like a bread roll, have at it,
My house loves home made burgers, egg, fried onion and salad, all stuffed in a roll, mostly now I would rather have a small dollop of tomato sauce than the roll. So I think that is progress. Of course we use top quality lean mince and plenty of flavours as little fat does decrease the taste