Pork Schnitzel Sandwiches on Rye

Pork Schnitzel Sandwiches on Rye
Serves 4

4 pork cutlets, 3-4 ounce each
1/8 c flour
Seasoning (I used Penzey's Bavarian Style Seasoning)
1 eggs, beaten
1/2 cup panko bread crumbs
1 tablespoon cooking oil (corn, canola or safflower)

1. Cover a large plate with parchment paper.
2. Coat cutlets in flour.
3. Dip in egg wash.
4. Press in panko crumbs, pushing firmly to help it adhere.
5. Place cutlets on the parchment paper. Refrigerate for at least 1 hour. (This helps the breading bond to the meat.)
6. Preheat non-stick skillet. Add oil.
7. Fry each cutlet until brown and crispy (3 minutes per side.)
8. Serve on rye bread with sliced red onion, lettuce and brown mustard.

Nutritional data:

Calories:           313

Fat:                    9.9g

Sat fat:               1.7g

Chol:            89.5mg

Sodium:     560.2mg

Carbs:             35.6g

Fiber:                4.7g

Protein:           24.3g

I served this sandwich with my homemade low-sodium pickles.

And since it is October, and this was a German dish, I needed a nice beer from my friend Brad at Stillmank Brewing to go with it.

Two Side Dishes

Sweet Potato Fries and Three Bean Salad
These recipes feel a little like cheating. They are so easy that I almost think I should not include them here, but I don't want people to overlook these.

Sweet Potato Fries

I bought a small electric fryer (This is not exactly the model I found at my local Aldi, but it is very similar and for a similar price.) It is just large enough to make one potato's worth of fries. (Or as my friends from Great Britain would say, "chips".)

Peel the sweet potato (and of course, these instructions are true for white potatoes.) Cut them into slice 1/4-1/2 inch thick, then cut them again at the same size to make the fries.

Rinse under cold water, then place in a bowl. Fill with water and ice. Let them chill for 30min to overnight.

Get the oil hot, 325F/162C. Use an oil that remain liquid at room temperatures (canola, corn, safflower or peanut work very nicely.) Drain the water off the potatoes, and using a clean cotton towel, get the fries as dry as possible. Carefully place in the oil. Let let cook for 6-8 minutes. They will start to get limp. Remove them from the oil and let drain. set them aside to rest.

Turn the heat up to 350F/175C. When hot, place the fries back in the oil for 1 minute. they will quickly get golden brown. Serve immediately.

Three Bean Salad

Makes approximately 8 portions (1 cup each)

2 cans cut green bean

1 can cut wax (yellow) beans

1 can kidney beans, drained and rinsed until clear

1 medium onion, slice thinly.

apple cider vinegar 

sugar (or I used Splenda)

Salt and pepper to taste

Place everything in a non-reactive bowl (glass is best). I try to find low sodium versions of the vegetables. That way, if you need to add a bit more, you are in control of how much is added.

Mix the dressing (equal parts vinegar and sweetener.) I make it in small amount ata time until I get enough. How much is enough? Hard to say, but after placing all the vegetables in the bowl, you want to add enough dressing to come about 3/4 of the way to the top. It's okay if not everything is submerged. The onions will get soft and collapse, and the beans will give off their own juice. 

Mix together, season as needed, cover and refrigerate overnight. This is a salad that tastes better a few days after making it.

Nutritional data (using Splenda, and no-salt-added vegetables)

Calories:       149

Fat:                     0g

Sat fat:                0g

Chol:                0mg

Sodium:    295.6mg

Carbs:            32.6g

Fiber:               6.7g

Protein:            6.7g

Most of the calories and carbs are from the kidney beans.

I served these sides with burgers, fresh off the grill. I dressed my bun with Vidalia onion and avocado slices (on the bottom bun) with a dollop of coarse German mustard on top of the meat.

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Toasted Ham and Swiss with Fresh Figs and Vidalia Jam

Toasted Ham and Swiss with Fresh Figs and Vidalia Jam
Serves 1

This is a combination of many flavors,  but it works!

2 slices rye bread
Coarse German mustard
Vidalia jam
Arugula (or other greens)
1 ounce shaved ham
1 ounce Swiss cheese
2 figs, sliced

1. Toast the bread.
2. Spread mustard on one slice, Vidalia jam on the other. Layer the other ingredients in order.

I'm not going to give nutritional data, because this is too variable. Use more or less mustard or jam. Different meats (turkey or pancetta) would change the numbers, as will the different breads. 

This recipe is meant to stimulate your imagination.

Enjoy!

Open Faced Tuna Melt

Open Faced Tuna Melt
Serves 2

1 can (5 ounce) tuna
1 tablespoon minced onion
2 tablespoons light mayonnaise
2 slices rye bread, toasted
Arugula
4 strips of cooked bacon
1/2 avocado, sliced
2 slices cheese (your choice, I used a marbled slice of Colby-Jack)

1. Preheat oven to 425F.
2. Mix tuna, onion and mayo.
3. Top each slice of toast with arugula. 
4. Spread tuna mix over the arugula. 
5. Lay the bacon on the tuna, then the avocado, and top with cheese.
6. Place in oven for 1-2 minutes, or until the cheese melts.

Nutritional data: 

Calories:          380

Fat:                23.6g

Sat fat:             8.1g

Chol:           68.1mg

Sodium:    624.7mg
Carbs:            18.6g

Fiber:               2.7g

Protein:          28.3g

Served with a side of Snapea Crisps. A crunchy and tasty side instead of the more traditional potato chip. Healthier, too.

Beer Battered Tilapia, with White Tartar

This was one of my entries into the 2014 Mezzetta Make That Sandwich contest.

Beer Battered Tilapia, with White Tartar
Serves 4

4 Kaiser rolls (or other large roll)

Beer Batter (or any other fish batter, your preference)

Enough cooking oil to fill a pot to 3-4 inches

4 tilapia fillets, 3 ounces each (or any mild-flavored fish)

Lettuce

Beer Batter

1 cup all-purpose flour

1 egg, beaten.

1 tablespoon garlic powder

½ teaspoon cayenne powder

12-24 ounces of beer (Do not use a very hoppy beer, like an IPA. Use a British Mild, like Boddington.)

1. Combined the first four ingredients.
2. Mix in egg.
3. Slowly add the beer while stirring to prevent lumps. This should be a thin batter. You may only need 12 ounce, but 16 is more likely. When you dip the fish into it, you should still be able to see the fish through the thin layer of batter. (If you have extra, drink it!)
4. Heat oil to 375F (using a thermometer is recommended.
5. Dry the fish fillets.
6. Mix all ingredients for the red tartar while waiting for the oil to get to temperature. (The sauce can be made a day in advance for better flavor.)
7. When the oil is hot, dip the fillets into the batter, and carefully lower into the oil. Depending on the size of your fryer, you may only be able to fry one fillet at a time.
8. When the fish is beginning to brown, carefully turn it over.  Total cook time will be 6-10 minutes, depending on the temperature of the oil and fish.
9. While the fish is frying, prepare the bun. Toast the cut surface.
10. Lay lettuce on the bottom. When the fish is done, and drained, lay on the lettuce and top with 1 tablespoon red tartar.

When I make this, I use the remaining batter by dipping Mezzetta Roasted Red Bell Pepper and then frying them until golden brown.

I'm not giving nutritional data for the sandwich. It will change if you use a different fish, make your batter thin or thick, fry it darker, use a different roll....the variability will change everything. 

White Tartar

2 Tablespoon Miracle Whip salad dressing

1 tablespoon Mezzetta Capers

2 Mezzetta Sweet Banana Wax Peppers, sliced

½ ounce (4 pieces) Mezzetta Cocktail Onions, chopped

1. Mix all ongredients together and chill. Making this a day in advance is recommended for best flavor.

Nutritional Data (per tablespoon)

Calories:         32

Fat:                2.4g

Sat fat:           0.1g

Chol:              0mg

Sodium:  388.8mg

Carbs:            2.2g

Fiber:             0.1g

Protein:          0.1g

Pulled Pork Meets South Florida

This was one of my entries into the 2014 Mezzetta Make That Sandwich contest.

Sandwiches are fun! A complete meal you eat while holding it. And mashing to regions into one sandwich is tasty. Pulled pork (which I first had while traveling through Tennessee, where my friend Chester lives and teaches) meets South Florida breads (where you can also find Leah and her digital magazine, Just Jew It) in this example.

Pulled Pork Meet South Florida
Serves 1

1 Miami onion roll (you can substitutes another roll if you want.)

4 ounces pulled pork (I used Curley’s Sauceless Pulled Pork for the contest.)

1 ounce Mezzetta’s Roasted Red Bell Peppers

1/8 cup (1/2 ounce) Mezzetta Deli-Sliced Mild Pepper Rings

1 tablespoon Fat Louie's cherry-infused balsamicvinegar 

1 tablespoon Mezzetta Olive Oil

1. Slice roll. Toast if desired (I prefer my rolls toasted)
2. Warm meat until hot (less than 1 minute in a microwave.)
3. Place Roasted Red Bell Peppers on bottom half on roll.
4. Top with meat.
5. Top with Mild Pepper Rings.
6. Drizzle with balsamic vinegar and olive oil.

I'm not giving nutritional data for the sandwich. It will change if you use a different type of pulled pork, or use different roll....the variability will change everything.

Crab-and-Shrimp Cake Sliders

This was one of my entries into the 2014 Mezzetta Make That Sandwich contest.

Crab cake sliders? Is that possible? Yes! And they are calorie-friendly and taste incredible. That is an important combination (calorie budget friendly and delicious.) On my podcast Make Your Someday Today, we talk about how to combine important life features, such as meeting deadlines and still enjoying life.

Crab-and-Shrimp Cake Sliders
Serves 24 sliders

2 dozen small buns

1 jar (drained) Mezzetta Gourmet Deli Roasted Bell Pepper strips & Caramelized Onions

Shredded lettuce

Sliders:

4 egg whites

1 cup Panko bread crumbs

1 cup plain, fat-free Greek-style yogurt

½ cup Mezzetta Cocktail Onions, chopped, drained

2 tablespoons Mezzetta Capers, chopped

1 can (6 ounce) lump crab meat, drained

1 can (4 ounces) tiny shrimp, drained

1. Slice the buns. Set aside.
2. Combine the first five slider ingredients together.
3. Fold in crab and shrimp, mixing only until combined.
4. With clean wet hands, form the mix into ping-pong size balls. You should get approximately 24. Set aside.
5. Combine the four sauce ingredients. Cover and refrigerate. (At this point, the sliders can be kept in an airtight container in the fridge overnight. The sauce will be better if left to become fully-flavored overnight.)
6. When ready to cook, pre-heat a non-stick skillet over medium-high heat.
7. Spray with cooking spray.
8. Working in batches, place the crab-and-shrimp balls in the skillet. Gently press to flatten. They should be approximately 2 inches in diameter. Do not crowd them they should not be touching.
9. Let fry until the edges get golden, then flip. (2-3 minutes per side, depending on the heat and how many are in the skillet.)
10. Open the buns.
11. Sprinkle lettuce on the bottom, and top that with Roasted Bell Pepper strips & Caramelized Onions.
12. Place cooked slider on next, and top with approximately 1 tablespoon sauce.
13. Serve hot.

Nutritional Data (per slider)

Calories:         27
Fat:                0.1g

Sat fat:           0.0g

Chol:        25.9mg

Sodium:  104.6mg

Carbs:            2.5g

Fiber:             0.1g

Protein:          3.3g

Sauce:

1 cup low fat mayonnaise

12 Mezzetta Garlic Stuffed Olives, sliced

12 Mezzetta Cocktail Onions, coarsely chopped

 ½ ounce Mezzetta Roasted Red Bell Pepper, chopped

Nutritional Data (per tablespoon)

Calories:         31

Fat:                3.1g

Sat fat:           0.3g

Chol:              0mg

Sodium:  166.2mg

Carbs:            1.4g

Fiber:             0.1g

Protein:          0.1g

Beer Battered Tilapia, with Red Tartar

This was one of my entries into the 2014 Mezzetta Make That Sandwich contest.

Fish fries are a way of life in Wisconsin, but rarely do you get a sandwich quite like this. I enjoy finding new combinations of favorite foods. It brings excitement to the meal. Life is meant to be enjoyed and relished. We all need to find our place in the world. That is why I host my podcast Make Your Someday Today. I talk to successful people from around the world, like Julie (a Ukrianian-born Israeli who specializes in time management strategies) and then we apply their life-stories to you (and to me!)

Beer Battered Tilapia, with Red Tartar
Serves 4

4 Kaiser rolls (or other large roll)

Beer Batter (or any other fish batter, your preference)

Enough cooking oil to fill a pot to 3-4 inches

4 tilapia fillets, 3 ounces each (or any mild-flavored fish)

Lettuce

Beer Batter

1 cup all-purpose flour

1 egg, beaten.

1 tablespoon garlic powder

½ teaspoon cayenne powder

12-24 ounces of beer (Do not use a very hoppy beer, like an IPA. Use a British Mild, like Boddington.)

1. Combined the first four ingredients.
2. Mix in egg.
3. Slowly add the beer while stirring to prevent lumps. This should be a thin batter. You may only need 12 ounce, but 16 is more likely. When you dip the fish into it, you should still be able to see the fish through the thin layer of batter. (If you have extra, drink it!)
4. Heat oil to 375F (using a thermometer is recommended.
5. Dry the fish fillets.
6. Mix all ingredients for the red tartar while waiting for the oil to get to temperature. (The sauce can be made a day in advance for better flavor.)
7. When the oil is hot, dip the fillets into the batter, and carefully lower into the oil. Depending on the size of your fryer, you may only be able to fry one fillet at a time.
8. When the fish is beginning to brown, carefully turn it over.  Total cook time will be 6-10 minutes, depending on the temperature of the oil and fish.
9. While the fish is frying, prepare the bun. Toast the cut surface.
10. Lay lettuce on the bottom. When the fish is done, and drained, lay on the lettuce and top with 1 tablespoon red tartar.

When I make this, I use the remaining batter by dipping Mezzetta Roasted Red Bell Pepper and Mezzetta Garlic Stuffed Olives and then frying them until golden brown.

I'm not giving nutritional data for the sandwich. It will change if you use a different fish, make your batter thin or thick, fry it darker, use a different roll....the variability will change everything. 

Red Tartar

2 Tablespoon tomato paste

1 tablespoon Mezzetta Gourmet Deli Sweet and Hot Pepper Rings

2 Mezzetta Garlic Stuffed Olives, sliced

½ ounce (4 pieces) Mezzetta Cocktail Onions, chopped

1 tablespoon liquid from the cocktail onion jar (to thin the tomato paste)

1. Mix all ingredients together and chill. Making this a day in advance is recommended for best flavor.

Nutritional Data (per tablespoon)

Calories:         15

Fat:                1.4g

Sat fat:           0.0g

Chol:              0mg

Sodium:  116.2mg

Carbs:            2.9g

Fiber:             0.1g

Protein:             0g

Kicked-Up Grilled Cheese

This was one of my entries into the 2014 Mezzetta Make That Sandwich contest.

A good grilled cheese is a common comfort food, and to be honest, one of my favorite meals when the weather is cold and dreary. On my podcast, Make Your Someday Today, I ask my guests several food questions, and one is to discover their comfort food. It is refreshing to hear that many people have similarities, all over the world. For many people it is carb-related foods. Find out what Ilias in Greece, Steve in Canada, Alastair in Ireland, Ani in Armenia, Berni in Minneapolis and Chester in Tennessee prefers! Then listen to my 15 other guests!

Kicked Up Grilled Cheese
Serves 1

1 large slice of hearty bread (or 2 smaller slices) I used a single slice of homemade artisan bread, 

1 tablespoon low fat mayonnaise

2 slices Swiss cheese

1 ounce Mezzetta Gourmet Deli Roasted Bell Pepper strips & Caramelized Onions

1 ounce Mezzetta Gourmet Deli Sweet and Hot Pepper Rings

½ ounce (4 pieces) Mezzetta Cocktail Onions, chopped

1. Preheat non-stick skillet over medium heat.
2. Assemble sandwich (bread, 1 slice of cheese, Roasted Pepper & Onions, Sweet & Hot Pepper rings, chopped Cocktail Onions, remaining slice of cheese, final piece of bread)
3. Spread half the mayo on the outer side of one piece of bread. Season with a touch of black pepper. Lay mayo-side on the skillet.
4. Spread the second piece of bread with mayo.
5. Carefully turn the sandwich when the edge starts to brown (2-3 minutes).
6. Let the second side brown (another 2-3 minutes.)
7. Serve.

Nutritional Data:

Calories:          315

Fat:                12.2g

Sat fat:             4.1g

Chol:             24mg

Sodium:   774.5mg

Carbs:           41.8g

Fiber:              3.8g

Protein:         12.3g

Grown Up Grilled Cheese Sandwiches

Grown Up Grilled Cheese
Serves 1

This is the sort of "Comfort Food" that my guests on my Make Your Someday Today podcast will talk about in our interviews. Comfort foods do just that. They make us feel safe, secure and warm. They tell us that everything will be all right, that success will arrive, but only if we get moving toward.

2 slices of your preferred bread
2 slices of your preferred cheese
2-3 slices of tomato
1 jalapeno cut into strips
1/4 avocado, sliced
1 teaspoon Vegemite (optional)
1 tablespoon mayonnaise

1. Prepare your ingredients. Preheat non-stick griddle or skillet.
2. Spread the Vegemite on one slice of cheese (optional).
3. Spread the mayonnaise on one side of each slice of bread.
4. Lay the bread mayo-side DOWN on griddle.
5. Lay the Vegemite spread cheese on the bread, Vegemite down.
6. Arrange the remaining ingredients on the cheese.
7. Top with second piece of cheese and bread, mayo-side UP.
8. Grilled until the edge gets brown (2-4 minutes, depending on the heat.)
9. With a spatula, carefully flip and grill the second side.

Nutritional data:
Calories:       274
Fat:             16.8g
Sat fat:          5.7g
Chol:           25mg
Sodium:     354mg
Carbs:            25g
Fiber:            6.9g
Protein:          14g

Please be aware that those nutritional numbers are specific to my sandwich. Adding to deleting ingredients, using different cheese, or not using Vegemite will change all the numbers.

Served with Wisco Disco, a great American Amber Ale

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

These Are Sandwiches?

Today is a brief departure from the usual form of my recipes. Usually I give a specific ingredient list, detailed instructions and nutritional data. Today, I am just going to give you an idea.Where you take it will be solely up to you. The possible ingredients are infinite. I will let you create your own versions.

So many people seem to be careful about their carbohydrate consumption. Others are also trying to eliminate gluten from their diet. Sandwiches, in their traditional form, are not on option on their menu.

Well, these are also not traditional sandwiches, but they are fun, easy, healthy and fit the low-carb, gluten-free needs for those diets.

Yes. Cucumber sandwiches. The first step for each is to cut them in half the long way and seed them. Then you fill them with the ingredients of your preference.

I made three different versions, just to see how they turn out. And the results are pretty good!

On the right is the smoked turkey version. It also had a small wedge of Laughing Cow cheese, some jalapeno and tomato wedges.

In the middle is the more traditional tuna salad. I make my tuna salad with a small can of tuna, two tablespoons (28g) of light mayonnaise, and about a tablespoon of minced onion. I also used some mixed greens for the lettuce.

The left is....odd. It was a challenge from a facebook reader. This is a breakfast sandwich: peanut butter and honey with bacon.

The first two sandwiches are excellent! The peanut butter one needs some work. It's not bad, but maybe some sliced strawberries instead of the honey and bacon would make it better. I will see if modifications improve it. (Trial and error is one of the foundations of creative cooking!)

Other options:
any type of sandwich meat, or shredded meat from a roast or chicken
smoked salmon or lox
any cheese, spreadable or shredded
hummus
refried beans
egg salad

Tuna BLT

Tuna BLT

I'm not going to give a specific recipe here. This is just a pictures to stimulate ideas. You can do this with any protein (beef, pork, chicken, turkey, or fish. You could even use a piece of tofu or a black bean burger.)

For this sandwich, I used about 4 ounces of ahi tuna. I heated a heavy-bottomed pan until it was really hot then seared both side for about 30 seconds. That tuna is about 3/4 inch thick.

The last time I posted a BLT, I used Healthy Life's Whole Wheat English muffins. This sandwich was built on two pieces of their 100% Whole Wheat High Fiber bread. Depending on your personal focus, per slice it has 35 calories, 5 net carbs, 3g fiber, and only 85mg sodium.

Instead of mayo, I used mashed avocado as in the earlier sandwich. That drizzle in front is an excellent chipotle-infused olive oil from my friends at Olivada, in Sheboygan, WI. The smoky heat (but not too hot) of the oil nicely off-set the smoothness of the avocado and the meatiness of the tuna.

(No, I don't get freebies, commissions or anything else. I just enjoy supporting small businesses that offer great products and great service. You can visit in person or shop online.)

No nutritional data today. The sandwich will vary based on your ingredients. I just hope that I gave you a new idea.

You have until 11:59pm on Tuesday to vote in the poll. I have a couple other polls that I will post after this one, to further refine my plans. Why am I polling you? It's really for the same reason I do this blog. I want to create a product that you really want. I don't want to spend a lot of time (and money) making a book that will only be of interest to my Mother. I want to satisfy your needs more than my needs.

Venison Burgers

Venison Burger
Serves 4 (four ounce patty, raw)

4 buns, lightly buttered
1 pound ground venison (or bison, or very lean beef)
1 tablespoon bacon grease (or coconut oil) plus more to oil the grill.
1 egg white
Salt, pepper, garlic and onion powder, crushed mustard seed
Your preferred toppings

1. Preheat your grill on high for five minutes
2. While the grill is preheating, prepare your meat. (Here is the secret:)
3. Spread the raw meat on a plate. Season as desired. 
4. Drizzle the oil over the meat.
5. Gently fold the meat together, and form a well. Add the egg white to the well.
6. Again, gently fold the meat together, just until the egg white is incorporated. 
7. Divide into your portions, and form into a ball.
8. When the grill is hot, brush to remove residue and with a paper towel and tongs, carefully wipe oil on the grill. 
9. Just before you place the meat on the grill, gently press them flat (but thick) between your hands. 
10. Press into the center of the burger, not all the way through, but enough to make an indentation in the meat. Lay on grill. Let them grill, undisturbed until the edges of the meat are getting cooked.
11. Carefully flip.
12. Continue for 1-4 more minutes (depending on how well-done you prefer.) The indentation you made should have filled in by now. Making that indentation prevent the meat from return to a more rounded shape.
13. In the last minute, lay the buns on grill. Watch carefully, they will go from untoasted to burnt quickly.
14. Top and serve immediately.

Nutritional data for the patty alone (too much variability in different buns and toppings):

Calories:     193

Fat:            9.6g

Sat fat        4.6g

Chol:     89.5mg

Sodium: 93.3mg

Carb             0g

Fiber:            0g

Protein:    24.4g

The added oil in step 4 will help keep the burger moist. You can use different oils for different flavor. Bacon grease is excellent. You could use butter or lard if you wanted. 

If you use a lower grade of beef (anything less than 90% lean), you won't need to add the oils. So why don't I just buy the inexpensive meat? My brother-in-law gives me the venison, so I use what I have, and adapt as needed.

Never press on a burger while it is cooking, whether on a grill or in a pan. That simply pushes the juices out and you will have a dry burger.

I'm not going to list all possible toppings, but let me say that Jimmy Buffet has it close. Cheese, onion, pickle and mustard is all it takes! ("With a cold draught beer" of course!)

An updated BLT

An Updated BLT

(The recipe below is for two sandwiches, but the nutritional data is for one sandwich.)

2 English muffins (I prefer Healthy Life 100% Whole Wheat, for their flavor and only 60mg of sodium per muffin.) 

1/4 ripe avocado, mashed

2 strips bacon (preferably low sodium)

2-4 slices of tomato 

Onions as desired

Fresh baby spinach

1. Fry your  bacon, and drain on plate covered with paper plate and paper towels. (You can save any residual bacon grease for later cooking or throw it out. I save mine.) Note: I have been having issues with out home smoke detectors lately, so I fry my bacon on my gas grill outside, laying them on a cast iron griddle. Works great, and no loud alarms!)
2. Toast your muffins, or I lightly butter them and lay them on the gas grill for few minutes.)
3. Spread half the mashed avocado on each muffin and layer the other ingredients. One slice of bacon torn in half is all that is needed on each sandwich for great flavor.

That's it. Simple as can be, and much healthier (in this case, especially in regards to the sodium content.) More importantly, this is a delicious sandwich and really quick to make.

Nutritional data (per sandwich):

Calories:     183

Fat:             6.7g

Sat fat:        1.6g

Chol:          7.5mg

Sodium:  161.3mg

Carbs:       22.5g

Fiber:             4g

Protein:       8.6g

To understand why this version is healthier, if you used Healthy Life 100% whole wheat bread, 2 tablespoons low fat mayonnaise, and 3 strips of regular bacon the numbers would be:

Nutritional data (per sandwich):

Calories:       237 (not bad)

Fat:               12.6g 

Sat fat:            3.3g

Chol:            26.4mg

Sodium:      1027mg  (Ouch!)

Carbs:          21.5g (the same)

Fiber:             5.7g  (better)

Protein:        13.3g  (more)

If you are not worried about sodium, the regular version is fine. But the updated version is 50 calories and 960 mg sodium less, and that can make a difference.