Happy Wednesday!
Hope everyone is well and enjoyed some of my Father’s Day musings and ideas.

We were talking about sandwiches.  Now this form of entree can be as interesting as your creativity and joy of trying new combinations allows you to be!

My hope is that you realize the most important part of putting a sandwich together is that the quality and freshness of your ingredients is the most crucial thing involved.

Even though it costs more-if you aren’t inclined to use a breadmaker-go to the bakery counter of your market.  Nowadays, most stores have artisan bread and will slice it to many different thicknesses.  Try a rosemary and kalamata, go for a hearty 9 grain, raisin or cranberry bread and even a good sourdough will give your mid-day (or dinner)entree a new twist.

Try a fruit bread with left over grilled chicken or turkey.  Use a cranberry mustard, sliced tomatoes and baby spinach-delish.  If you like extra crunch, toast the bread!

Tuna salad made with some Italian salad dressing and capers on some of the rosemary and kalamata olives with some romaine is the height of gourmet.

Think out of the box-sandwiches are easy to make, easy to transport and yes, with a bit of nutritional understanding and switches they‘re very low-cal and healthy!

The switches?  Use non-fat mayo in place of full fat.  Use an artisan mustard or BBQ sauce.  Both pack a lot of flavor, no fat and are low in calories.  Use lots of dark greens since they have many more vitamins and flavor than plain old iceberg lettuce.  If you like things spicy-try some arugula.  Use grilled chicken, turkey, salmon or tuna.  Stay away from your childhood favorites such as bologna, salami and other deli meats-even the “lean” versions pack a wallop of fat.

Hopefully, this gives everyone a start for a great lunch.  Go hang out at your favorite “megamart” and check out the bakery, produce and deli counter.  

Sunday-let’s talk sides!