Tuesday, March 28, 2017
A Better Sammich
Other than that, I'm not a big fan of most sandwiches made at home. Just meat and cheese and iceburg lettuce is too boring and unless you add a bunch of mayo (I HATE mustard) too dry. My husband happily goes off to work each day with one, mayo-free, just some sandwich sprinkle spice from Penzey's, but his work has a nonprofit cafeteria where he can add a side salad for a dollar or two. But I decided to start adding more veggies to my sandwich and it made a lot of difference. Try sprouts (I make my own as grocery store sprouts do have a higher risk of salmonella than most lettuces), add mushrooms, or avocado, tomatoes or spinach. Cranberry sauce is good with turkey or "veggie turkey" especially with a thin smear of fat-free or dairy-free cream cheese. Ditch the mayo. Keep the meat lean or a vegetarian protein adding a little pepper, teriyaki sauce or barbecue seasoning to it before baking and only use a thin slice of cheese (better yet use hummus, keeps the sandwich moist and also healthy). Decorate with a toothpick with a pickle spear or add some shredded cabbage with rice vinegar as a side (a non-fat "coleslaw")
Serve on a whole grain, sprouted grain, or gluten-free bread, whatever you prefer. No thick white bread - that defeats the whole purpose of a healthy sandwich.
Yum - I didn't know a lunch sandwich from home could be this good!