Rye or Die!
If you’re in any way similar to me, you likely find that sandwiches can get boring very quickly and die a quick death on the lunch menu (especially if they’re not toasted).
Also, most sandwiches offer low nutrition quality and are usually a mix of sugary white breads with unhealthy spreads (no rhymes intended).
It seems that making both a tasty AND lean sandwich is a bit of an artform.
However, if you get it right, you can make sandwiches that stand the test of time and don’t leave you feeling hungry.
My latest >>sandwich recipe ticks all the boxes – it’s got a sapid savoury taste, it’s packed with lean protein, and it also includes the best bread you can find!
Yes, I’m talking about Rye bread – it’s the preferred bread for a number of reasons;
- It is lower in energy and has a low glycaemic index so it won’t spike your blood sugar like traditional bread (it’s actually one of very few breads that can be consumed by diabetics).
- It’s high in soluble fibre which means you will have better bowel regularity.
- It’s highly nutritious and loaded with vitamins and minerals such as iron, calcium, zinc and B vitamins – few foods, let alone breads can claim all this!
I’ve given you enough reasons now to try my latest super-awesome sandwich recipe, so don’t be a sandwich bigot! – click >>HERE for the sub 60 sec video and give it a go today.
As usual, the ingredients and method are in the video description. Oh, and you can also toast this sandwich too if you feel inclined 😉
Rye or Die,
Michael
Sandwich Savant
