Sandwich Help!!

salad cream?

I use fat free miracle whip or hummus sometime.

I use Hummus too! I switch off flavors.

Laughing cow cheese or hummus!!!!

two thumbs up! the laughing cow cheese is off the chain.

and i also agree with AVOCADO! yummmm

Do it the traditional Catalan way - get a ripe tomato, cut it in half (across the middle rather than length ways), and rub it vigorously into the bread. Traditionally you drizzle a bit of olive oil on too, but you can leave this out if you want it to be super low-calorie.

I love mayo. Love it, love it, love it. Especially on sandwiches. I'd rather eat sand than a dry sandwich. I have really tried to use the lowfat mayo because the calories in regular mayo are ridiculous, but I just can't do it. I can't stand the taste. Does anyone have any good alternatives to use on sandwiches so they aren't dry??

I've got a recipie at home for an all natural mayo in one of my excellent fitness references. While I haven't tried it myself, I'm flagging this feed and will share it later this evening if you'd like to give it a try.

Alot of commercial mayos are bad from the Trans Fats. If you can make it yourself, you're giving yourself alot better quality ingredient wise.

I found a lite mayo that is really good; I'll edit with the brand when I can get home and check it. I can't even tell a difference.

Other than that though, I've stopped eating sandwiches. Since it is the dryness of the bread that causes you to use condiments (mustard is ok, but mayo/olive oil/dressing adds up FAST), I take a few slices of meat (ham, usually) and a string cheese and eat that instead of a traditional sandwich. I find that I enjoy the parts together separately more than I do together. You can't really taste the cheese when it is masked by bread and mayo or mustard or whatever and meat. So why waste those cals?

Lettuce helps too. There is so much water in lettuce that it really helps the sandwich. You can cut the mayo usage in half, saving you those cals/fat so you can use regular mayo, and add as much lettuce (or something else, like sprouts work too!) as you want/need to make up for it!

So do pickles. When I make tuna, I only put a tiny bit of mayo, and then cut up pickles and add them to the tuna. I use some extra pickle juice from the jar to make it more moist. A lot of people use lemon juice too, which I don't like, but could work to have the same effect. Either one will make the tuna less dry, more tasty, and cut down the mayo!

I'm really weird and eat tuna right out of the can, without any mayo.

Buttttttt... if you're looking for something to add to your sandwitches, try Extra Virgin Olive Oil, Greek Yougurt, or Taco Bell sauce - (which has NOTHING in it, at all.)

Also, be careful with the bread. You can make up for a lot of the calories/fat/carbs by eatting better bread. I eat multigrain breads with NO SUGAR. (most people don't realize there is a lot of sugar in bread, and most bread is the equivilent of eatting cake!)

did you know you can mix tuna with fat free cream cheese and your normal tuna fixings (celery, onion, garlic powder ect.) and it is like using mayo... it is quite good... am not sure what the calorie count it adds though!

Dijonnaise, Grey Poupon, avocado (mmmmm), hummus (you can do your own really easy), blend cottage cheese with dill, or capers, or olives, or onions, etc. Gives you a smooth, different taste. Blend it with fetta cheese as well, and a little rosemary twigs and olive oil. Try pesto, as well, but go light on the oil, or make it yourself.

It's already been said, but I use laughing cow or hummus. Heck, sometimes I still use mayo... but I just use a tiny bit to wet the bread. I'm a fan of Kraft w/ Olive Oil.

Below is a recipie for homemade mayonnaise which is a healthier alternative to most of the Store bought stuff and comes from cookingforengineers.com.

Directions:
Whisk together two large egg yolks, three tablespoons of lemon juice, a quarter tablespoon of salt and a pinch of pepper. Slowly add a cup of very light olive oil by drizzling some, whisking until it solidifies, then drizzling some more. After a few minutes, you have a great-tasting mayo, and you can make it even better with Dijon Mustard, Garlic, or parmesan, alone or in Combination.

(Ref. The New Rules of Lifting - Chapter 22 "Clean Eating")

honey mustard. thumbs up!

I use Tofutti cream cheese. It's made of tofu (which sounds weird but it tastes delicious!) VERY few calories and it's really good for you!

I still use mayo.....the thought of anything else....ewww. lol I figure, I don't use a lot to begin with and in a sandwich, my biggest problem isn't with the dressing, it's that the BREAD is so high in calories. lol