Several women from the neighborhood occasionally get together to try new places to eat, maybe shop a little and, always, talk a lot. One restaurant had this sandwich on the menu – but no idea which one, when or where. I know I was intrigued by the combination and ordered it and have been making it at home ever since!
Sourdough bread is a good bread for those who are diabetic. Studies have shown that it does not raise blood glucose in the way that other breads will. Scientists believe that the fermentation process used to make the bread rise produces lactic acid and reduces availability of simple carbohydrates, keeping blood sugars stable. The scale measuring the rate at which a food makes blood sugar rise is called the glycemic index. Anything that is rated 55 or less is considered to have a low glycemic index. Sourdough rates 54. The glycemic index is used alone for weight loss or blood sugar control or in combination with carb counting. At our house, we rely mostly on carb counting and use basic knowledge of the glycemic index to make an informed choice that allows for foods that might not be eaten otherwise. Choosing bread is one of those situations. Pick an artisan sourdough as that is more likely to use sourdough starter and the fermentation process.
So —- good bread, a nice yellow cheese and a slice of thick ham (or several slices deli cut). The quantity of the filling depends on the size of the bread. For the one shown in the picture, one and a half slices of boneless ham and 2 slices cheese were needed to fill the large slices of bread. Sliced in half, the finished sandwich makes a filling lunch for one. I go for the sweeter, firm textured apples, like Gala and use just one for 3-4 servings. If you slice it too thickly, the apple will not stay in place. Thinner slices allow it to cook slightly and to be held in place by the cheese.
Serve with a light soup, salad or let it be the solo star. It’s a hearty sandwich that will keep you going!
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