Servings: 2 Prep: 10 min Cook: 0 min Total: 0 min
This is about as “sandwich” as a sandwich gets! There’s nothing particularly fancy or exciting about this sandwich, short of the fact that … IT’S A SANDWICH!
In this case, in order to cut down on the carbs, I’m using a homemade low carb bread (any will do, though). I’m also using a homemade mayonnaise, which also helps to eliminate excess carbs. Beyond that, it’s the usual suspects that you’d find in a sandwich.
Interestingly, when I made this particular sandwich, it was deep in the middle of tomato season, so I used some mind blowing heirloom variety “yellow cab” tomatoes. As with anything, the higher quality ingredients you use, the better the final product will be! Something as simple and straightforward as a basic sandwich can knock your socks off, with the right blend of the best ingredients!
(socks not included)
- 4 slices low carb bread
- 2 tbsp mayonnaise
- 2 tbsp dijon mustard whole grain
- 4 slices turkey
- 4 slices cooked bacon
- 1 medium tomato sliced
- 6 each baby romaine lettuce leaves washed and dried
- salt and pepper to taste
- Spread the mayonnaise evenly on one side of two of the slices of bread.
- Spread the mustard evenly on one side of the two remaining slices of bread.
- Lay the two mayonnaise covered slices of bread, side-by-side on the countertop, with the mayonnaise side facing up.
- Make sure you season the tomatoes, with a little bit of salt and pepper.
- Layer the remaining ingredients on the bread, making sure the tomatoes are somewhere near the middle of the stack (the juice from the tomatoes makes the bread soggy, if it touches it)
- Place the final slices of bread, mustard side down, on the sandwiches.
- Cut them in half and wrap for later, or serve!
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* Learn More: More about this recipe and nutrition …