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General Discussion

Use Vinegar on Sandwiches for Flavor

jfood | Aug 3, 200703:19 PM     14

As mentioned in other threads, the jfoods are looking to reduce calories and increase flavor. So today’s suggestion comes from the following scenario.

What to do with lunch.

Jfood originally started with a salad with some stuff on top and then low fat honey French dressing. Well you all know how well that works with the croutons and the corn and the peas and the cheese, etc.

So onto plan B. Let’s try a sandwich, since this is not a low carb plan, the choice of roll, bread, wrap, etc. mrs jfood tells him that usually wraps have more calories and fat that other sandwich breads, so that’s out. The choice of breads is normally dismal, so a simple roll would both be the most filling and offer not great but OK calories. Now the filling, pretty easy not to choose anything with “salad” in the name (mayo-city) and turkey seemed right. Add a little lettuce and tomato, no cheese and we move onto the wet stuff.

In the old days jfood would have added mayo on both sides, not any longer. Next he moved to honey mustard but just not the same. Then jfood remembered the old turkey sub sandwiches from his youth with oil/vinegar. So jfood goes with o&v. That night he tells mrs jfood and she informs him that the oil is not the best.

Now jfood starts thinking. What does the oil actually contribute to the sandwich? And he couldn’t come up with an answer. So the next day he ordered his turkey on a roll with lettuce and tomato, then walked to the salad bar and poured a little cup of balsamic. Lightly adding to the roll to absorb and then the first bit. Marvelous. The flavor with none of the calories.

So the suggestion is for a sandwich without mayo or oil/vinegar. Go straight to the vinegar and enjoy.

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