Mmmmm I love me a good sandwich.
Any kind will do. I literally can’t think of one sandwich I don’t like!
We eat a lot of sandwiches for lunch around here, and sometimes even for dinner if we’re having a busy day 😉
The best part about sandwiches is how creative you can get.
There are no limits. Pair a meat or vegetarian protein with whatever vegetables and cheese you have in the fridge, and voila, a delicious meal is waiting for you, sandwiched between two slices of bread.
Speaking of bread…. people always ask what the “best” type of bread is.
I avoid labeling foods as “good” or “bad” because really, food doesn’t come with a morality judgment! I believe that food is meant to be enjoyed, first and foremost, for the most satisfying and satiating eating experience.
That being said, I do base my diet around whole foods.
What do I define as a “whole food”? Foods that haven’t been processed into oblivion, and are somewhat close to their natural forms.
So, for example, my absolute favorite bread is sprouted grain bread, especially the brand Ezekiel. Rather than taking whole grains, stripping them of their fibrous bran and nutritious germ, and making bread flour out of the starchy endosperm (like normal white bread), Ezekiel bread soaks whole grains until they sprout, then forms them into a loaf & bakes it.
The result is a dense, flavorful, fiber-rich, absolutely delicious loaf. It’s the type of bread that adds flavor to a sandwich, rather than just acting as the holder, and will stay strong and un-mushy if you pack your sandwich for later in the day. Awesome.
Plus, it has 3g of fiber and 4g of protein per slice, and only natural ingredients:
Organic Sprouted Wheat, Filtered Water, Organic Malted Barley, Organic Sprouted Rye, Organic Sprouted Barley, Organic Sprouted Oats, Organic Sprouted Millet, Organic Sprouted Corn, Organic Sprouted Brown Rice, Fresh Yeast, Organic Wheat Gluten, Sea Salt.
Compare that to the ingredients in Oroweat’s 100% Whole Grain Bread:
WHOLE WHEAT FLOUR, WATER, SUGAR, WHEAT GLUTEN, RAISIN JUICE CONCENTRATE, WHEAT BRAN, YEAST, MOLASSES, SOYBEAN OIL, SALT, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), MONOGLYCERIDES, DATEM, CALCIUM SULFATE, GRAIN VINEGAR, SOY LECITHIN, SOY, WHEY (MILK).
eh….. say what??
Why choose the sugar & preservative-laden variety when there’s a way better choice sitting on the shelf right next to it? 🙂
Plus, as a dietitian who works with food sensitivities, that Oroweat bread has TONS of extra stuff that many people have an inflammatory immune reaction to, like soy, whey, and lecithin. No bueno.
My 2nd favorite type of bread is good ‘ol sourdough.
The fermentation by yeast and bacteria (or addition of lactic acid) helps reduce the phytic acid content of the wheat and makes the magnesium more bioavailable (win!)
Plus, I love its tang and hearty structure. There’s nothing worse than mushy bread!
I always have a loaf of sprouted grain bread and a loaf of sourdough in my freezer.
For this sandwich, I opted for sourdough, because I LOVE the way it pairs with rich roast beef.
This Dietz and Watson variety of roast beef is my favorite. Just beef + salt + pepper. No preservatives or nitrates, just real food.
Pile it high on a sandwich with a creamy horseradish mayo, and you’ll feel like you’re at a gourmet sandwich shop!
Roast Beef Sandwiches with Lemon Horseradish Mayo
Ingredients
- 4 slices of sourdough sandwich bread
- 1/4 cup mayonnaise
- 2 teaspoons prepared horseradish
- Zest of 1/2 lemon
- Sprinkle of kosher salt and pepper
- 1/2 lb high quality roast beef
- 1/4 English cucumber, sliced
- 2 rounds of red onion slices
- 4 slices of Muenster cheese
- 2 handfuls of herbed lettuce blend
Instructions
- Toast the 4 slices of sourdough bread and set aside.
- In a small bowl, mix together the mayonnaise, horseradish, lemon zest, and a sprinkle each of salt and pepper. Spread generously on each piece of bread.
- Choose 2 pieces of bread to be the base of each sandwich. Layer on the roast beef, divided evenly between the two sandwiches. Top with slices of cucumber and red onion, layer two slices of Muenster on each sandwich, and pile with herbed lettuce mix.
- Close each sandwich with a second piece of bread, cut in half if desired, and serve.
