Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Who in this world cannot make a sandwich?

People driving from the Rockies back home to MD.

Pretty sure there are food stores near the Rockies to pick up sammich fixins so sammiches can be made ahead or the passengers can make custom sammiches to pass the time. How do so many sandwich shops survive? Really, who is going out and buying a sandwich everyday for lunch or dinner? Everything I make is 10x better than what I buy when dining out, occaisional outliers are very pricey or exotic.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Who in this world cannot make a sandwich?

People driving from the Rockies back home to MD.

Pretty sure there are food stores near the Rockies to pick up sammich fixins so sammiches can be made ahead or the passengers can make custom sammiches to pass the time. How do so many sandwich shops survive? Really, who is going out and buying a sandwich everyday for lunch or dinner? Everything I make is 10x better than what I buy when dining out, occaisional outliers are very pricey or exotic.

Anonymous wrote:The bread.

Anonymous wrote:

Anonymous wrote:I just don't get it. How can there be almost 950 calories in Jimmy John's turkey tom? I got a regular size, with lettuce and tomato, and it comes with mayo. I heard about Subway being a cake due to way too much sugar in the bread, but not that all the others have it.
Which sandwich shop you recommend that might be a healthier option? I loved eating the turkey tom, but not if I am having almost 1000 calories!

Actually, a 6 inch size sandwich roll at Subway has between 3-5 grams of sugar, according to the NPR report. Since sugar has about 3 calories per gram, that means that the sugar in a Subway roll contributes between 9-15 calories to your sandwich. That hardly makes it "cake." By way of comparison, the average slice of white bread has about 1.5grams, and whole wheat breads have even more. So a sandwich you make for yourself could well have as many calories from the bread as the Subway 6 incher roll. Or maybe even more. It's really what you fill the sandwich with that counts the most.

Anonymous wrote:I love how OP realized her sandwich had 480 calories (not 1,000) and seems just fine with that, but everyone is still like "get the kid's sandwich!" or "have the employees claw the bread out of your sandwich!" because no one can comprehend eating more than a toddler or consuming >300 calories in one sitting, or consuming bread. I'm imagining some posters going to Jimmy Johns and ordering a handful of turkey, a pile of lettuce and a big squirt of mustard.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Who in this world cannot make a sandwich?

People driving from the Rockies back home to MD.

Pretty sure there are food stores near the Rockies to pick up sammich fixins so sammiches can be made ahead or the passengers can make custom sammiches to pass the time. How do so many sandwich shops survive? Really, who is going out and buying a sandwich everyday for lunch or dinner? Everything I make is 10x better than what I buy when dining out, occaisional outliers are very pricey or exotic.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The "regular" size should be considered the 8 inch at 480 calories. A 16 inch sandwich at 960 is way too big a portion for lunch.

If the 8 inch isn't enough you should add a fruit or salad or veggie as a side.

Those sandwich shops, the bread is really going to get you. It's fine for once in a while, but you shouldn't be eating a white bread baguette daily. If I eat a sandwich, I like the Dave's thin sliced whole wheat/seeded bread. It's a good size for portion control, tasty, and filling. And, yes, mustard instead of mayo if you're really counting calories.

Actually, I'll take regular baguette over that Dave bread any time. No added sugar in baguette vs 3g/slice of Dave's bread.
That's actually perfect example for the other thread - food marketed as healthy is actually worse than unhealthy one.

OP here. Why is there sugar in baguette bread? Even in the sandwich shop one? It did not taste sugary to me. I bake baguettes and I used several different recipes when I was learning and none called for sugar. I think it is my fault that I assumed many store bought sliced bread has sugar added, but that something plain like a Jimmy Johns baguette (or similar type) will have no sugar!
Now that I know

Usually you have to add sugar to make the yeast activate.. unless it's sourdough. But again a lot of commercial places add sugar for the taste or the texture of the bread. Just watch your portion size and look for the total calories.

Anonymous wrote:

Anonymous wrote:Who in this world cannot make a sandwich?

People driving from the Rockies back home to MD.

Anonymous wrote:Jacked up on that sodium. Stuff bloats me up like a balloon for hours. Can’t do turkey tom. I can create a decent lunch at Subway, though.