Fri, May-13-11, 02:17
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Plan: Muscle Centric
Stats: 238/153/160
BF:
Progress: 109%
Location: UK
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Waitrose has devised Britain's first breadless sandwich
Quote:
From The Independent
London, UK
13 May, 2011
Would you like that on wholemeal, white... or lettuce?
It is a simple yet infinitely versatile recipe perfected over the past 250 years to become the lunchtime meal of choice for tens of millions of hungry, busy people across the world each day.
From the humble cheese and pickle to Elvis's notorious 42,000-calorie gut-buster the Fool's Gold (whole fried loaf, jar of peanut butter, jar of grape jelly, pound of crispy bacon and optional banana), all sandwiches have had one common ingredient: the bread.
Now, in what some might regard as the kind of oxymoronic culinary thinking which gave the world open ravioli, alcohol-free lager and yolkless eggs, Waitrose has devised Britain's first breadless sandwich.
Weighing in at a scrawny 125 calories a pop and timed to coincide with the fast-approaching "bikini season", the supermarket chain's new range of wraps comes swathed not in the carbohydrate-rich compound of flour, water and oil that even the Bible recommends as a daily repast but rather in a health-giving lettuce leaf.
Joanne Lunn, who helped devise the first three recipes – Greek feta cheese, spiced chicken and mango and oriental king prawn and rice noodle – said each one could deliver one of the required five portions of fruit and vegetables a day. "There is nothing wrong with bread," she said. "This is just an alternative that blends the best of a salad and a sandwich. And it is great for the summer."
Among the recommended accompaniments is a snacking bag of seeds and nuts washed down with a beetroot, blackberry and blueberry smoothie. "At lunchtime, people tend to get stuck in a rut," added Ms Lunn. "It is a good opportunity to try something different."
Orlando Montagu, son of the 11th Earl of Sandwich, whose distant ancestor invented the snack, allegedly so that he wouldn't have to tear himself away from the gaming tables, welcomed the development. "The sandwich industry is all about innovation, so why not?" said Mr Montagu, who runs his own international chain of hot sandwich shops appropriately called Earl of Sandwich. "Although I am not sure I would call it a sandwich," he added.
Fast-food giant KFC ventured into similar territory last year, although from a rather different angle, with its notorious Double Down. It replaced the traditional bun with two chicken fillets, apparently all the better to contain the slices of bacon and melted cheese slathered in mayonnaise within. Health campaigners in the United States complained the "sandwich" was a cholesterol-laden "salt bomb" containing up to 1,228 calories despite official insistence that the true figure was closer to 500 calories.
Last year Tesco launched the limited-edition lasagne sandwich to the dismay of foodies: it was a fusion of Italian sauce, pasta, cheese and mayonnaise, between two slices of bread.
Less is more...
Open ravioli
An Italian variation on the open sandwich. Prepare pasta squares and rather than sealing together, simply cook and lay out on a plate and serve.
Alcohol-free lager
Small beer has been drunk in Europe since medieval times when the fermentation process made the end beverage cleaner and safer than water. Today alcohol-free drinks must have less than 0.05 per cent ABV.
Yolkless eggs
The albumen normally plays second fiddle to the golden yolk but now it is commonly sold alone as a cholesterol-free source of protein ideal for making a healthy omelette or easy meringue.
Decaffeinated coffee
Originating in 1903 thanks to a German coffee merchant. Today 'decaf' accounts for around 10 per cent of all coffee drunk.
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http://www.independent.co.uk/life-s...ce-2283355.html
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