Sandwiches and diabetes

Most of us end up eating sandwiches at some point in our working week, hopefully not always at our desks! They can be a useful addition to the diabetic diet so long as you know the carb content of the bread used, and try to keep the bits inside the bread carb-free if you can. But if you want to really enjoy yourself, then look at the Ultimate Sandwich book by Jonas Cramby which costs £14.99 and includes 100 classic sandwiches, from a Reuben to the Po’boy — and everything in between. Forget plastic-wrapped breads with mayo-drenched filling and wilted lettuce or tough, dry ciabatta with lumpy margarine, rolled up slices of pre-cut cheese and a standard tomato, this chef believes making a sandwich is something of an art form – you’ll need an absolutely perfect balance between flavour and texture from the very beginning in each individual bite. The Ultimate Sandwich brings you on a journey, from eating pastrami on rye in a New York deli, to a croque at a café in Paris, or a bao from a street stall in Taiwan, affording the humble sandwich all the respect that it truly deserves. Jonas is the author of Tex-Mex from Scratch and Texas BBQ. He has a series of food programs on YouTube, and more than 10,000 followers on Instagram. #sandwichgram

This news item first appeared in Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes management equipment (diabetes kit) and news about food suitable for a diabetic diet. Go to the top of this page to sign up – we just need your email address.

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Desang Diabetes Magazine is our free-to-receive digital journal (see below). We cover diabetes news, diabetes management equipment (diabetes ‘kit’ such as insulin pumps and continuous glucose monitoring equipment) and news about food suitable for a diabetic diet including a regular Making Carbs Count column. We just need your email address to subscribe you (it really is free, and you can easily unsubscribe should you wish to).
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