long sandwiches
I love to make sandwiches with loads of salad fillings, so what I do is I cut a big chunk of French bread or baguette and pull all the middle out, so really I am just left with the crusty shell of the bread.
I weigh the bread before pulling the middle out and then after, the difference in weight is huge, same length of sandwich but much fewer calories.
Then I can load it with lettuce, toms, cucumber, onions, etc, and of course some nice lean ham or tuna.
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