Preheat oven to 425° Get a baking sheet out and line with either parchment paper or a silicone mat.

In a microwave safe bowl add the mozzarella cheese and the sour cream. Microwave for 1 minute and stir. Place back in and microwave for another 30 seconds. Add the caraway seeds, almond flour, and the egg. Stir very well to combine and dump on the middle of the lined baking tray.

Wet your hands and from the middle of the dough mound gently press the dough into a rectangle shape wetting your hands as needed to prevent sticking. Poke with a fork all over and bake for 12-14 minutes until golden brown. Remove from the tray and let cool until ready to use. Cut the bread into 6 slices for the sandwiches. While the bread is baking make your dressing.

Mix together the mayo, chopped capers, paprika, celery salt, and splenda. Add a few drops of water to thin if desired. Place in the fridge to chill.

When the bread is done remove it from the baking tray and reuse the tray for the sandwiches. Place 3 equal mounds of turkey about the size of your bread slices on the baking tray. top with 1/4 to 1/2 cup of sauerkraut then with 2 slices of swiss cheese. Place in the hot oven for 10 minutes to melt the cheese and warm through.

Spread some dressing on the inside of the bread and then using a spatula put the melted turkey mound on a bread slice and top with the other half of the bread.