Panini

1 red onion, cut into 1-inch chunks

2 teaspoons olive or canola oil
8 slices low carb white bread, crusts removed
8 tablespoons artichoke or basil pesto
16 very thin slices Prosciutto or Genoa salami
4 ounces Mozzarella cheese, cut in ¼-inch-thick

1. Heat oven to 425° F. Toss onion with 1 teaspoon of the oil in a broiler pan. Bake
25 minutes, stirring once, until charred in spots and tender. Cool.

2. Spread bread slices with pesto (about 1 tablespoon per slice). Top 4 bread slices with one-quarter of the onions, one-quarter of the prosciutto, and one-quarter the cheese. Cover with remaining bread slices.

3. Heat remaining 1 teaspoon oil in a 12-inch nonstick skillet over medium heat.
Add sandwiches and cook 2 to 2½ minutes per side, pressing down frequently with a spatula, until cheese has melted and sandwiches are deep golden in color. Cut each sandwich in half diagonally and serve.

Tip: Serve with cream of broccoli or tomato soup or salad of radicchio and arugula.

Recipe serves 4

Per Serving:
19.5g carbs
9.5g fiber
10g net carbs
31g protein
30.5g fat
458 calories

Found this in the recipe section of Atkins for life.  It fit the criteria of high protein, low carb (and not an Omlette).  It's found on page 250.