The first is my variation on Oopsie Rolls. I like them but they were just a tad too eggy for me. I use the Oopsie recipe but to the yolk mixture I add a tablespoon of either almond flour, or golden flax meal, 1/2 tsp of xanthan gum, a drop of liquid sucralose (you could use the sweetener of your choice - not enough to sweeten, but enough to add another layer of flavor), and 1/8 tsp of salt. These additions are enough for me to get a breadier texture and taste :).
The 2nd is my variation on similar grain-free breads:
Beat 1 large egg in a buttered bowl; the bowl should be the shape you want your bread; mix in well 1 Tbsp sour cream or plain yogurt.
In another dish, whisk together 1 Tbsp golden flax meal and 1 Tbsp almond flour, plus 1/2 tsp baking powder, 1/8 tsp salt.
Combine the two; add enough very warm water to make a thick (barely pourable) batter; let stand for about 5 minutes; microwave for 60-90 seconds, depending on your machine. Let cool a bit, then tip out of bowl; cut horizontally to make 2 slices.
I love these when they are toasted! Sort of like a very light english muffin :).
Either of the above can be made sweeter, add cinnamon, or have other variations of your choice. If you do a search on Oopsies you find forums where numerous variations are described.
The other recipe that I make on occasion, also grain-free, is Maria's "Healthified" Sub buns, which I've made in various shapes and sizes. (When I make these, I simultaneously make a nice custard with all of those yolks, just by mixing in a whole egg or 2, some cream, a dash of salt, some cinnamon, and sweetener, then baking in a water bath alongside the pans of buns until just set.)
The other bread that I sometimes use (but which isn't grain-free and are eaten more by my husband than by me) is my Lovely Loaf - it is amazingly delicious, but does have wheat in it so I don't make it as much.
Hopefully one of these will satisfy your desire for a sandwich or a piece of toast now and again :).