SOURCE: Pepperidge Farm Deli Flats

June 21, 2010 08:00 ET

The Skinny on Smart Sandwiches

MISSION, KS--(Marketwire - June 21, 2010) -  (Family Features) Warm weather has many people looking to lighter fare full of seasonal flavor. Salads and fruit plates have their place, but, with the right ingredients, it's possible to indulge in a satisfying sandwich that is big on taste but not on calories.

Bethenny Frankel, celebrity natural food chef and author of "The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life," has the skinny on how to make sensible sandwiches that you'll love to eat. Using Pepperidge Farm Deli Flats thin rolls, Frankel has created three delicious sandwiches that each total to 200 calories or less.

"Pepperidge Farm Deli Flats thin rolls offer a soft, wholesome and delicious taste in a figure-friendly portion. I love recommending them to friends and clients," said Frankel. "At 100 calories and five grams of fiber per roll, they're a good foundation for everyday healthy eating and an important part of making smarter sandwiches, better burgers and more."

With four varieties to choose from -- Soft 100% Whole Wheat, Whole Grain White, 7 Grain and new Soft Honey Wheat -- you can create an endless menu of smart, delicious sandwiches.

For more information, visit www.pepperidgefarm.com.

Grilled Chicken Club Sandwiches      
No more boring lunches... instead you can serve this savory chicken sandwich, accented with avocado and bacon. It's a great way to revitalize leftover chicken.          
Prep: 10 minutes      
Makes: 2 servings      

  2 Pepperidge Farm Deli Flats Soft 100% Whole Wheat thin rolls
  2 tablespoons mashed avocado
  1 slice bacon, cooked and crumbled
  4 slices refrigerated fully-cooked grilled chicken
  2 slices tomato
  2 leaves red lettuce

Split each roll into 2 layers.       
Stir avocado and bacon in small bowl. Spread half the avocado mixture on each bottom layer. Divide chicken, tomato and lettuce between bottom layers. Top with top layers.       
Nutritional Values per Serving: Calories 196, Total Fat 6g, Saturated Fat 1g, Cholesterol 39mg, Sodium 521mg, Total Carbohydrate 21g, Dietary Fiber 6g, Protein 17g, Vitamin A 7%DV, Vitamin C 6%DV, Calcium 1%DV, Iron 38%DV      

Mediterranean Vegetarian Sandwiches
You won't miss the meat in these mouthwatering sandwiches that feature a scrumptious combination of eggplant, hummus and feta cheese.
Prep: 10 minutes
Broil: 5 minutes
Makes: 2 servings

  2 Pepperidge Farm Deli Flats 7 Grain thin rolls
  6 slices eggplant, 1/4 inch thick
    Olive oil cooking spray
  2 tablespoons red pepper-flavored prepared hummus
  2 tablespoons crumbled feta cheese

Place eggplant onto baking sheet. Spray eggplant with cooking spray.
Heat the broiler. Broil the eggplant 4 inches from the heat for 5 minutes or until the eggplant is browned, turning the eggplant over halfway through broiling.
Split each roll into 2 layers. Spread half the hummus on each bottom layer. Divide eggplant and cheese between bottom layers. Top with top layers.
Nutritional Values per Serving: Calories 158, Total Fat 4g, Saturated Fat 1g, Cholesterol 6mg, Sodium 289mg, Total Carbohydrate 26g, Dietary Fiber 9g, Protein 8g, Vitamin A 1%DV, Vitamin C 4%DV, Calcium 8%DV, Iron 9%DV

Pesto Turkey Sandwiches
Looking for a way to jazz up a turkey sandwich? Try this easy recipe that uses prepared pesto and peppery arugula to turn ordinary turkey sandwiches into something really special.
Prep: 10 minutes
Makes: 2 servings

  2 Pepperidge Farm Deli Flats Whole Grain White thin rolls
  2 teaspoons prepared pesto sauce
  2 teaspoons mayonnaise
  2 slices roasted or deli turkey breast
  2 slices tomato
  6 leaves baby arugula

Split each roll into 2 layers.
Spread half the pesto and half the mayonnaise on each bottom layer. Divide turkey, tomato and arugula between bottom layers. Top with top layers.
Nutritional Values per Serving: Calories 200, Total Fat 8g, Saturated Fat 1g, Cholesterol 23mg, Sodium 281mg, Total Carbohydrate 21g, Dietary Fiber 5g, Protein 15g, Vitamin A 4%DV, Vitamin C 3%DV, Calcium 5%DV, Iron 9%DV

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