A Worthy Sandwich
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  1. A Worthy Sandwich

    If you’re not following these suggestions, you’re not making anything close to worthy of being called a sandwich.

    Let’s set things straight. Those gummy ham and cheese sandwiches you’ve been packing for lunch? I don’t know of any diet that can tolerate this for long. You might as cut off your crusts and draw a smiley face on the meat with yellow mustard.

    Delicious sandwiches are built not upon feeble bread and sodium-sodden deli meats, but require knowledge and care in the creation of this American staple. They can be satisfying and a healthy meal in and of themselves.
    Here are five suggestions to making any sandwich better. All five are combined in the above shot of roast chicken, watercress, and tarragon mustard between hearty bread—and you have yourself a real sandwich.
    • Start with great bread
    Think wholesome multi-grain loaf or Ezekiel’s multigrain bread without preservatives found only in the freezer section. Anything less doesn’t have the same chewy, satisfying texture.
    • Skip the deli counter
    Thin-sliced deli meats are usually bland; contain fillers and too much sodium. Comb your fridge for leftover roast chicken, turkey, grilled steak, or even last night’s meatloaf.
    • Add crunch
    Forget limp lettuce, go for spicy watercress or arugula and ditch the dill chips for a crunchier pickle.
    • Creative condiments
    Try citrus juice and/or zest and chopped fresh herbs will make that fat free plain mayo and mustard sing!
    • Make fresh and Serve immediately
    Pre-made, refrigerated sandwiches WILL turn soggy. Whenever possible, make sandwiches to order and serve at room temperature.
    Tarragon Mustard
    Recipe by Tyler Florence
    What you’ll need:
    ½ cup Dijon mustard
    ¼ cup whole-grain mustard
    1 Tbsp chopped fresh tarragon

    How to make it:
    Stir together the mustards and the tarragon in a small bowl.
    Pickled Shallots
    Recipe by Tyler Florence
    What you’ll need:
    4 large shallots, thinly sliced
    1 ½ cups red wine vinegar

    How to make it:
    Bring the vinegar to a boil in a small saucepan. Remove from the heat and add the sliced shallots. Cool completely. Transfer the shallots and the pickling liquid to a jar. Tightly covered and refrigerated, the shallots will keep for up to one month.

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Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087 info@ypbtrainingstudio.com