Sandwich Accoutrements

Since switching to low-carb bread, I have found that my sandwich is in need of a little help in the flavor department. Scanning the condiment aisle in the local supermarket, I have come across many trendy flavored mayonnaise dressings. Basically what you are spending top dollar for is plain ole mayonnaise mixed with horseradish, or wasabi, or relish, or you name it.

I thought, hey, I could do that at home for a fraction of the cost.

With the money I saved, I purchased jars of hot pepper slices, thinly sliced pickles and a good jar of Dijon mustard.

I load my tasteless low-carb bread with assorted healthy cold cuts, slices of hot peppers and pickles, and a choice of my very own gourmet dressing. Remember, these are great on any kind of sandwich or wrap. This is what I came up with.

Cha-Cha-Cha Salsa Mayonnaise
Stir 1/2 cup your favorite salsa (drain the liquid) into 1 cup mayonnaise.

Neigh-Sayer Horseradish-Dill Mustard
Stir 1 tablespoon horseradish and 1 tablespoon chopped fresh dill into 1 cup Dijon mustard.

Bee-Bee King Honey Mustard
Stir 2 tablespoons honey into 1 cup Dijon mustard.

Special Sauce Mustard Mayonnaise
Stir together 1/2 cup grainy mustard with 1/2 cup mayonnaise until well blended.

Something Fishy Sandwich Sauce
This makes a whole lot. Just store it in a container in the refrigerator. Not just for fried fish filet sandwiches, this is great on hamburgers, hot dogs, and roast beef sandwiches.
1/2 of a red onion
1 small green bell pepper (and I mean small)
2 stalks celery, leaves as well
1 tablespoon chopped garlic, maybe more
2 teaspoons salt
1 tablespoon coarsely ground black pepper.
1 teaspoon cayenne pepper,
2 teaspoons paprika
1/4 cup spicy mustard
2 1/2 cups mayonnaise
1 1/2 tablespoons catsup
1 tablespoon Worcestershire sauce
One to two jalapeño peppers, chopped (to taste)
1 tablespoon Tabasco, or your favorite hot sauce, or to taste
Juice of half a lemon or lime
1/4 cup chopped fresh parsley
Process all ingredients in a food processor until quite smooth. Drizzle in white vinegar until the mixture is spreading consistency. You can change amounts to suit your taste. I like mine spicy.

This is as good a time as any to post an update on my low-carb diet. I started this diet at the end of March. The first two weeks, I kept to it very strictly. About end of July, I reintroduced bread, brown rice, and fruit into my diet. I use low-carb bread, or make my own whole-grain breads. When I have a bagel in the morning, I make it a whole-wheat one and have only 1/2 of a bagel. I haven’t had pasta since March, nor sugar in my coffee. However, I do make cakes and muffins substituting half the sugar with a sugar substitute.

So, all and all, I’m not fanatical about it being low, low-carb. However, I am more aware of what I eat now, and I think I make better food decisions.

That being said, since the end of March I have lost 23 pounds and I feel great. I also think if I could do it, anyone can do it. If you use the low-carb premise of reducing white, processed flour products, and sugar from your diet, and use common sense, you can definitely drop at least 10 pounds in a couple of months. If you add an hour of exercise a day (which I admit, I haven’t), you can lose much more.