I recently had the opportunity to interview Food Network star Claire Robinson about her role as the spokesperson for Arnold/ Oroweat Sandwich Thins. Even before I spoke to her, I was a huge fan of this product. My husband has been trying to follow a low-cholesterol, low-fat diet, and Sandwich Thins fit that bill beautifully. If you haven’t tried them yet, here’s the story:
Sandwich Thins rolls are unique sandwich-sized flatbreads that are thinner than a roll, healthier than most sliced bread, and more practical than a pita. [They] are available under the Arnold brand name in the East and under the Oroweat brand name in the West. Sandwich Thins are available in five varieties: 100% Whole Wheat, Multi-Grain, Honey Wheat, Whole Grain White, and Seedless Rye.
In my house, we’re huge fans of the 100% Whole Wheat, but all the varieties are great. For example, just check out the stats on the whole wheat. Each serving (one roll) contains:
- 19 grams of whole grains
- 5 grams of fiber
- 5 grams of protein
- Just 100 calories!
- No high fructose corn syrup
Name another off-the-shelf bread product like that.
When I spoke to Claire, she turned me on to a new trick: toasting the Sandwich Thin, which makes it even more portable and convenient. In keeping with the philosophy she promotes on 5 Ingredient Fix, Claire recommended putting together a quick, tasty, and nutritious breakfast by toasting a Sandwich Thin and filling it with egg whites, cheese, and a few veggies if you have them. I think using a bit of feta with some chopped cherry tomatoes would be a fabulous way to start the day!
Similarly, she suggested making an easy lunch by serving Sandwich Thins with a quick chicken salad of Greek-style yogurt, grapes, and walnuts. That idea couldn’t be easier, but if you have a little more time, I recommend trying it with my absolute favorite chicken salad in the world. I got the recipe from my mother-in-law, Beverley, who—in addition to her other sterling qualities—is a notably good cook. Her version, like a traditional chicken salad, is mayonnaise based. Since we’re trying to cut cholesterol, though, and since I also have a mild mayonnaise aversion, I’ve slowly adapted it without sacrificing flavor. I still use a touch of mayo, since the creaminess is a crucial component, but the majority of the dressing is Greek-style yogurt. If, however, you prefer the richer version you’d get with mayo, it should be easy to adapt the recipe back.
Beverley’s Curry Chicken Salad
For the Salad:
- 1 rotisserie chicken (the $6 kind from the grocery store is perfect)
- 1 can of sliced water chestnuts
- seedless grapes (either green or red or a mix of both)
For the Dressing:
- 8 oz plain, nonfat Greek style yogurt
- 2 T low-fat mayonnaise
- juice of 1 lemon
- 2 T soy sauce
- 1.5-2 T curry powder
And on Top:
- ½ cup of sliced almonds
- Dice up the rotisserie chicken. I usually just do this with my (freshly washed) hands, removing the skin and tearing the chicken into small pieces. In general, I try to get all the salad components into small pieces so that you get a taste of everything in each bite. If you’re in a hurry, though, or if you like a chunkier, more Waldorf salad-esque presentation, feel free to get out your knife and do a fast, rough chop on the ingredients.
- Drain and rinse the water chestnuts. Once again, I slice and dice these into thin slivers, but that’s not strictly necessary. On a side note, you could also use celery in place of the water chestnuts, or if you are the adventurous sort, you can use both. I happen to like water chestnuts much more than celery, but for what it’s worth, I think the absolute prettiest version of this salad would include both celery and red grapes.
- Rinse the grapes and pat dry. You can add them whole or cut them up like I do when I have time. Use your own judgment about how many to use. I usually add about half of one bunch, but it’s hard to give an exact number because I invariably eat several grapes as I’m chopping.
- In a separate bowl, mix the Greek yogurt with the mayo. Then add the lemon juice, soy sauce, and curry. Feel free to taste as you go and play around with the seasonings. I had to really bulk up the flavor when I adjusted this recipe for yogurt, so if you’re going with a more mayo-based version, you may prefer less spice. Mix the dressing with the salad components.
- Saute the almonds in a little butter until they look slightly browned and toasty. If you want to cut the fat even more, you could try roasting them in the oven as opposed to sauteing. I happen to like the decadence of the butter (I’m not a saint!), so I do it the old-fashioned way. Salt the almonds to taste and mix them into the salad.
As with all chicken salad, the flavors meld and intensify if you let it chill in the fridge overnight. It comes together quite well, though, so if you need to serve it in a dash, it works.
Having served this a couple of times with toasted Sandwich Thins, I wholeheartedly urge you to try that combination. In general, though, I strongly recommend picking up a pack of Sandwich Thins and substituting them for your usual bread with any of your favorite sandwiches. My husband and I have even used them with burgers and never missed the extra starch and calories we’d get from regular buns. I mean, save it for dessert, right?
And for some recipes created especially with Sandwich Thins in mind (many by Claire herself), check out the Oroweat/ Arnold website!
Fashionable Media Review Policy: The featured product for this review was provided to me by the manufacturer or representing PR agency for the sole purpose of product testing. Opinions expressed are my own and are not influenced by compensation, monetary or otherwise.