healthy sandwiches. any suggestions?

Answer 1

1. deli or fresh turkey on wheat or pumpernickel bread. add mustard, lettuce, tomato, sliced purple onion, and/or pickles.
2. deli chicken with the same extras as the turkey sandwich
3. fried egg white sandwich with turkey bacon on toasted wheat toast
4. turkey bacon, lettuce, tomato, purple onion (optional), and lite mayo on wheat bread.
5. tuna fish made with mustard, pickle relish, yellow onion, and boiled eggs (mostly egg whites) on wheat or pumpernickel bread.

Answer 2

Almost any sandwich can be healthy, it starts with making a few simple choices.

Use whole wheat bread instead of white or enriched.
Use low fat cuts of meat (roast beef is surprsingly low in fat) and low sodium/sugars.
Use low fat cheeses and light mayo.
Load up on veggies. Lettuce (romaine, not iceburg) spinach, tomato, sprouts, onion, any kind of veggie adds substance without loads of calories.

When adding sauces or condiments to sandwiches, pay attention to serving sizes. Dressings (italian, ranch, etc) and mayos tend to advertise "low calorie!" but if you don't pay attnetion to serving size, all that low calorie goes right out the window. Everything in moderation!

Answer 3

I always consider veggie sandwiches healthy! I like pita bread with a little lo-fat ranch spread on the bread, then put in thinly sliced cucumbers, a little lettuce, and anything else you want! Onion is good (just a little), fresh tomatoes if they are in season!

Answer 4

California sandwich

Light and tasty

Ingredients

½ ripe avocado or whole thing if you really like avocado
some cream cheese
2 pieces pocket free pita bread sprouts
lemon juice
olive oil
salt and pepper

Instructions

Take one piece of thick flat bread and spread cream cheese liberally to cover.
Pull apart a baseball size amount of sprouts and lay on top of of cream cheese layer
Remove pit from avocado and slice with sharp thin knife around edges of fruit and then diagonally making long thin cuts through one half avocado. Shake out slices and layer on top of sprouts.
Sprinkle approximately 1/2Tbs olive oil and 1Tbs of lemon juice over entire sandwich
Salt and pepper to taste
Top with second slice of flatbread and cut with sharp knife into 2 or 4 wedges
Serve alone or with small side of soup


Or try

Summer Fresh California Avocado Wrap

An alternative to sandwiches for a light, healthy lunch that's really filling.

Ingredients

1 California Avocado, sliced
1 Habanero burrito tortilla (plain if you prefer)
Hummus (flavored, use your favorite)
Alfalfa sprouts
3 to 4 thin slices smoked turkey breast
3 slices domestic swiss cheese
½ tomato, sliced and halved
salt and pepper to taste

Spread hummus thinly over the entire tortilla.
Layer turkey and cheese over 1/2 of the area.
Place vegetables and Avocado in a narrow vertical line about centered on the meat/cheese.
Sprinkle salt and pepper over the entire tortilla to taste.
Roll tightly, with vegetables in the middle of the finished roll. Enjoy!


This recipe is quite healthy. Specific nutrition information depends on the type of hummus and tortillas chosen.

Answer 5

whole wheat bread, mashed avocado, spicy mustard, alfalfa sprouts, tomatoes, bread and butter pickles, vegetarian hot pepper jack cheese, and some pepperoncini, one of my favs

-broil or grill some slices of eggplant, zuccini, yellow squash, onions, and portablla mushrooms with a little bit of olive oil and garlic -
-split open a loaf of faccisa bread and put a little olive oil and pesto on it
-plave the veggies on the bread add a couple of slices of provalone stick in the oven until cheese is melted and serve

Answer 6

Chicken breast on whole wheat with lettuce, tomato, cucumbers, and avacado. Maybe a little honey mustard or low fat mayo. Yum Yum!

Answer 7

Turkey Reuben Sandwiches

2 tablespoons Dijon mustard
8 slices rye bread
4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
8 ounces smoked turkey, thinly sliced
2/3 cup sauerkraut, drained and rinsed
1/4 cup fat-free Thousand Island dressing
1 tablespoon canola oil, divided

Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.

Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

Yield: 4 servings (serving size: 1 sandwich)

NUTRITION PER SERVINGCALORIES 255(38% from fat); FAT 10.7g (sat 4.8g,mono 3.9g,poly 1.5g); PROTEIN 19.6g; CHOLESTEROL 44mg; CALCIUM 311mg; SODIUM 865mg; FIBER 3.4g; IRON 0.7mg; CARBOHYDRATE 18.9g

NOTES : Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.

Cooking Light
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Chicken Caprese Sandwiches
Serving Size : 4

2 boneless, skinless chicken breast halves
2 teaspoons Vegetable Oil
1 Focaccia
1 medium tomato, sliced
1/2 pound fresh mozzarella, sliced
3/4 cup fresh basil leaves
1/2 cup Mayonnaise
1/4 teaspoon salt

Place each chicken breast half in a quart-sized resealable plastic freezer bags. Flatten with meat mallet or rolling pin to 1/4 inch thick.

In large skillet, over medium-high, heat oil; add flattened chicken breasts. Cook 6 to 7 minutes or until chicken is cooked, turning once. Remove from pan; set aside.

Meanwhile, in blender add 1/2 cup basil leaves, chopped basil, mayonnaise and salt; blend until well combined.

Slice focaccia in half lengthwise. Broil on high 1 to 2 minutes until lightly toasted. Spread each half with basil mayonnaise mixture. Top with tomato, mozzarella, remaining 1/4 cup basil leaves, cooked chicken and remaining half of bread. Cut into wedges to serve.

Answer 8

sub-way