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Sandwiches

Types Of Breads

When was that last time you ate bread? Unless there is a dietary or health issue that restricts your intake, for most of us, it was likely recently, maybe even today. From sandwiches and paninis to French toast or bread pudding, the recipes are seemingly endless. Moderation is key, but as versatile and inexpensive as it is, it’s hard not to love bread in all shapes and forms. Here are some common types of bread you may or may not be familiar with already.

  • Ciabatta
    Ciabatta translates to slipper, and is named for its resemblance to the footwear. This Italian bread is made with wheat flour, salt, yeast, and water, although its texture and crust will vary throughout Italy. Ciabatta bread is perfect for sandwiches and paninis.
  • Whole Wheat Bread
    Whole wheat bread is made from flour that uses almost the entire wheat grain (with the bran and germ intact). Because of this, you get more nutrients and fiber with whole wheat bread than white bread. Again, this bread is great for sandwiches or egg in a hole (just as it sounds).
  • Sourdough
    This yeasted bread is made from a starter, which is a fermented mixture of flour and water that makes many batches of bread. Sourdough bread boasts a substantial crust with a soft and chewy center and large air bubbles. This bread is ideal for grilled cheese sandwiches.
  • Rye Bread
    Made with a combination of bread flour and rye flour, this bread has a bold rye flavor and a tight crumb. Caraway or dill seeds are often added, giving it an earthy flavor. Rye bread is almost always used for classic pastrami and corned beef sandwiches.
  • Pita Bread
    Pita is a leavened flatbread made of wheat flour and originates in the Middle East. It is cooked at high temperatures, forcing the liquid in the dough to escape and forming a large air bubble in the center. When cut in half, this air-bubble becomes a pocket – wonderful for hand-held falafel sandwich. When cut into wedges and toasted, pita is also excellent for dipping.
  • Focaccia
    This Italian bread is typically baked flat in a baking sheet or pan, and often coated with olive oil beforehand for a delicate yet crunchy crust. Similar to pizza dough, foccacia is sometimes flavored with fresh herbs and garlic. With that said, it is enjoyable on its own, for dipping in soup, served with meat and cheese – versatility at its finest.
  • Multigrain
    Just as it sounds, this bread is loaded with grains like barley, flax, millet, and oats, and has a rich, earthy flavor. Try using hearty multigrain bread for your avocado toast.
  • Brioche
    This French bread is made with eggs and butter, and gets an egg wash just before baking. This results in a completely soft crust with a beautiful golden hue. It’s light with a subtle sweetness and a tight crumb. Brioche is best when it’s made into French toast.

What’s your favorite type of bread? Share with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest!

We carry a variety of different breads to create yummy sandwiches for you. Stop in today for your favorite sandwiches, salads, and baked goods! We are located on the northeast corner of Garey Avenue and East Arrow Highway in Pomona (next to Johnny’s – 105 E. Arrow Hwy). You can also have our food delivered via DoorDash or UberEATS.

Step Up Your Sandwiches

It’s no secret that at the Brick Your Neighborhood Deli, we are passionate about good, yummy sandwiches made fresh from the finest ingredients. We love creating our signature sandwiches for you, fresh to order. But if you’re creating your own masterpieces at home, heed these smart sandwich tips from the Sandwich King himself, Jeff Mauro.

  • Put the extra effort in to melt the cheese or cook up some of the sandwich components. This extra step takes sandwiches to the next level.
  • Consider the bread you are using. With so many varieties available (ex. sliced bread, rolls, subs), think about the sandwich you are creating and how the type of bread can enhance it.
  • Condiments can really compliment a sandwich, adding an extra layer of flavor and moisture. And don’t be afraid to use more than one condiment. Layer different flavors and see how they work together, or use them as a marinade for meats.
  • Proper sandwich ratios are a must. Your choice ingredients should be proportional to the sandwich size. Feel free to pile your sandwich high, but be sure the elements are relative in size, otherwise your creation may be impossible (or extra messy) to eat.

Connect with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest to share your own sandwich tips!

No time to make a sandwich at home? Visit the Brick and we’ll make your favorite sandwich fresh to order. Join us weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm for yummy sandwiches or breakfast served until 10:30am.

April Is National BLT Sandwich Month

April is National BLT Sandwich Month, and, honestly, who doesn’t love a classic BLT sandwich? Whether you prefer the BLT sandwich its pure form or a variation of it (such as the turkey club, or a vegetarian/vegan version), we can all agree that its simplicity is its genius.

Bread
While many may argue that a BLT belongs on white bread and white bread only, others believe that fresh baked bread from the bakery is the way to go. Whatever your preference (white, wheat, sourdough, ciabatta), most of us agree that the bread is meant to be toasted. You can toast it in the toaster, a toaster oven, pop it into your oven broiler or butter it up and toast it on the skillet.

Bacon
Sure you can fry your bacon it in the pan or on a cast-iron skillet, but baking it in the oven is easy and great for when you need to feed the masses. And whether you go with the normal or thick cut bacon is all up to your preference.

Lettuce
Iceberg is often the go-to, whether you use whole leaves or shredded iceberg lettuce. But anything with a nice crunch, like Romaine or even Bibb lettuce, can be a great substitute or addition. You may even consider adding arugula for a peppery bite, or spinach to up your nutrient intake.

Tomato
There’s no denying that heirloom tomatoes are the tomatoes for a BLT sandwich. Any tomato is fine if you’re in a pinch, but there’s just something about the hearty heirloom. Regardless of the tomato you use, remember to season your tomatoes with salt and pepper.

Condiments
Mayo lovers will agree that it is also a key ingredient, but those who hate it could do without. If you’re feeling experimental, you can try an aioli or even your favorite mustard, just to give your sandwich some kind of moisture.

Additions
Purists would stop there, but, much like a grilled cheese, eaters like to try out new and different ingredients.  For example, you can try avocado, whether in slices or mashed up. A fried egg can help this sandwich masquerade as breakfast.

How do you prefer your BLT sandwiches? What other additions or rules would you like to add? Share with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest!

Let us make a BLT sandwich, or any of our signature sandwiches, to your liking! Visit us weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm for yummy sandwiches and salads made fresh to order with the finest ingredients available. We also make delicious baked goods in-house, so come in and satisfy that sweet tooth, too!

Popular St. Patrick’s Day Foods

This Sunday is St. Patrick’s Day – a holiday in which many of us don green apparel and indulge in Irish food and drinks. But some of the iconic dishes we associate with the holiday are not that authentic. Find out more about the history of these St. Patrick’s Day foods.

Corned Beef & Cabbage
Beloved by many beyond the holiday, corned beef and cabbage surprisingly is not something you would eat in Ireland to celebrate, despite its popularity in the U.S. So how did it come to be closely tied with the Irish culture?

During the time of the Irish immigration to the U.S., the first generation of Irish Americans were looking comfort food from home. Because they couldn’t afford pricey pork and bacon products, they turned to beef brisket, the cheapest cut of meat. They then adopted the brining technique of the Eastern Europeans. They used corn-sized salt crystals during the brining process, and thus, corned beef was born. It was then paired with cabbage since it was one of the cheapest vegetables available.

Irish Soda Bread
The misleading name may make you think there is Coke or Pepsi in this bread, but that is not the case. “Soda” refers to bicarbonate of soda, or baking soda, which is a leavening agent and one of the main elements that gives this bread its distinct flavor. Back then, bread was baked over an open fire in a round pot or casserole, or baked on an iron plate over remaining embers. This explains why the bread is round and cut into pie pieces. Traditional Irish soda bread is plain, although you may find it flecked with currants or other fruits in the United States. Fruits are only added for special occasions, in which case the bread goes by a different name.

Guinness
The inspiration for this Irish stout beer came from Great Britain, as it was created in the style of an English porter brew from the late 18th century. Arthur Guinness began making the tangy, creamy, dark beer at St. James’s Gate in Dublin in 1759. It took a decade for his ales to hit the public in England, and then 71 years later, they debuted in New York.

Colcannon
This traditional Irish dish is made of boiled potatoes mashed up with cabbage or kale, and then mixed with onions and butter or cream. The word “colcannon” comes from the Gaelic “cal ceannann” which translates to white-headed cabbage.

What Irish foods will you be enjoying on St. Patrick’s Day? Share with us on Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

Join us this weekend for a yummy Corned Beef & Swiss sandwich or any of your favorites! We’re located at 105 East Arrow Highway (the northeast corner of E Arrow Hwy & Garey Ave) and open weekdays 7:00am-4:00pm & Saturdays 8:00am-4:30pm.

Making Sandwich Bread

If you’ve ever tried making homemade sandwich bread, you know it does not always go as planned. One misstep and you can end up with flat loaves, soggy middles or crumbly bread. Whether it’s your first or fiftieth time trying, here are some common sandwich bread making mistakes and tips to avoid them.

  • Under-kneading (or over-kneading) your dough.
    Under-kneaded dough often results in a lack of structure, holes in the middle, or will fall apart when you cut the loaf. Over-kneaded dough will produce dense, dry, and crumbly loaves.To avoid both, constantly check your dough during kneading rather than going by the time listed in the recipe. Keep kneading if it puddles in your hand or feels limp. Stop kneading if it starts to feel very tight in your hands. Your dough is ready when it is smooth, holds its shape in a ball, and springs back when you poke it.
  • Adding too much flour.
    We use flour to prevent the dough from sticking, but if you add too much, you can end up with dry, crumbly bread.If the dough seems too sticky when you begin, let it rest in the bowl for 30 minutes. This will give the flour time to absorb the liquid in the dough, making it less sticky and easier to knead. You may also try folding the dough rather than kneading it, as is the technique for sourdough bread.
  • Not shaping your loaf well enough.
    Once you shape your dough into a loaf and put it in the pan, it should have a taut, springy surface. Limp or loose loaves won’t rise properly and can end up flat and dense.You want to shape your dough by patting it down into a rectangle and then folding it like a letter. Then fold it in half again and make sure the surface is taut and smooth.
  • Not baking your bread long enough.
    No one wants under-baked bread. It will look dry and crusty on the outside, while the middle will still be gooey.To prevent this, use a thermometer. Fully baked sandwich loaves should be at least 190°F and no more than 210°F in the middle. Another trick is to slip the loaf out of the pan and thump the bottom – it should sound hollow. To err on the side of caution when you’re in doubt, bake your loaf a little longer.
  • Slicing your bread before it has cooled.
    As tempting as it may be to cut into a warm, freshly baked loaf of bread, please refrain. The cool down period is still a part of the cooking process, allowing the moisture inside to evaporate and the bread to firm up. If you cut your bread too soon, it may seem soggy or under-baked and your leftover bread will go stale much faster.Patience is the answer. It can take around two hours for a sandwich loaf to fully cool down – the bread should no longer feel warm on the sides or bottom when you touch it.

Share your own bread making tips with us and your peers on Facebook, Twitter, LinkedIn, Instagram, and Pinterest.

Join the Brick Your Neighborhood Deli for breakfast or lunch six days a week! Breakfast is served until 10:30am and we are open weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm.

Best Sandwiches Around Europe

Our love for sandwiches knows no bounds. We have gone over some of the best sandwiches across the United States, so it only made sense to venture overseas. Check out this list of the best sandwiches in Europe.

Chip Butty – Liverpool
This sandwich originates in Northern England and consists of two pieces of buttered bread with hot chips in between. It is then doused in sauce and served.

Croque Monsieur – Paris
You have likely heard of this famous French sandwich. It is made with brioche bread filled with ham and cheese, then fried with an extra layer of cheese on top. You will find different variations across France – croquet provençal, auvergnat, Croque Madame (the Monsieur with a fried or poached egg on top).

Francesinha -Porto
This literally translates to “little Frenchie” and is one of the trademark meals of Porto. Fresh bread holds ham, sausage, and steak (or another roast meat), and then is covered with a layer of cheese and a tomato-beer sauce, and served with fries. Is your mouth watering yet?

Smørrebrød – Copenhagen
The name of this Danish sandwich means “butter and bread.” Start with buttered dark rye bread and then top it with nearly anything you like – meat, eel, pate, cheese, salads, fish – and as much as you like.

Broodje Kroket – Amsterdam
This is made with a meat croquette (a meat ragout covered in breadcrumbs and rolled into a sausage shape) in a bread roll. You know you’ve made it when McDonald’s makes its own version called the McKroket.

Zapiekanka – Krakow
This is a Polish open-faced vegetarian sandwich which dates back to the 1970s (when the Polish communist regime prompted the opening of many small family-owned food outlets called mala gastronomia). A long baguette sliced in half is filled with sautéed button mushrooms and melty cheese, then toast or microwave it, and top with a generous dollop of ketchup.

Bocadillo – Madrid
Spain’s version of the American ‘sub’ is made up of a crusty baguette filled with omelette, chorizo, cold meats or calamari. Simple and delicious.

Mitraillette – Brussels
This sandwich is named after sub-machine gun, and is a baguette filled with some sort of fried meat, fries, cheese, and some sort of ketchup, mayo, or béarnaise sauce. Phew!

Panino- Milan
The Panino (the singular form of Panini) originated in Milan and translates to “small bread.” Ciabatta-like bread is filled with anything from ham to salami to salads to cheese, then toasted in a sandwich press and served as a meal or quick take-away snack.

Smörgåstårta – Stockholm
Swedish pastry chef Goran Gunnarsson created this sandwich-cake hybrid. It is made by alternating layers of bread and toppings, from meats to caviar to egg to salad, with an impressive and stylish savory garnish on top.

Gyro – Athens
Gyro, souvlaki, kebab – whatever you like to call it, it’s one of the world’s most popular sandwiches. Meat from a vertical rotisserie is served in a pita bread wrap with a salad garnish and tzatziki sauce, and usually accompanied with a hearty serving of chips or fried potatoes on the side.

Hagelslag – Amsterdam
It seems fitting to end with a sweet sandwich from the Netherlands. Hagelslag is made of buttered bread topped with chocolate sprinkles – simple, sweet perfection.

How many of these sandwiches have you tried? Which are your favorites? Share with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

Join us for signature sandwiches, fresh salad, and baked goods six days a week! We’re open weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm (closed Sundays). Visit us in store or have your favorite delivered via DoorDash or UberEATS.

Healthy Swaps For Sandwich Spreads

When it comes to sandwiches, the things you put on them can make or break your sandwich. Sandwich staples like mayo and mustard can be delicious, but unfortunately, fall short in the nutrition department. Here are some healthy, nutritious, and delicious sandwich spread substitutes.

  • Jam→Mashed Berries

You may think your jam is healthy, but a closer look at the label may tell another story. Ditch the excess calories, sugar, and preservatives for a fresh alternative. Using mashed berries provides more fiber and fewer calories. For instance, six large smashed strawberries offer 2 grams of fiber and only 35 calories. For a little extra sweetness, drizzle some honey on top.

  • Cheese→Roasted Garlic Spread

You don’t have to give up cheese, but if you’re using it simply to add some depth to your sandwich, you will find there are tastier and healthier ways. For example, roasted garlic is a low calorie, low sodium alternative that delivers intense flavor.

  • Cream Cheese→Cottage Cheese

Bagels and cream cheese go hand in hand, but if you’re looking for a higher protein alternative, look no further than cottage cheese. A quarter cup of low-fat cottage cheese offers 7 grams of protein and 45 calories, whereas the same serving of regular cream cheese offers four times the calories and half the protein along with saturated fat.

  • Mustard Or Mayo→Hummus

As mentioned, mustard and mayo are classic sandwich ingredients but are hardly nutritious. Avoid a dry sandwich while adding flavor and nutrition by trying a smear of hummus instead. If you don’t make it at home (where you can control the ingredients), look for brands that boast a few simple ingredients (ex. fresh chickpeas, tahini, garlic). Not only is this a tasty change, it also increases your intake of beans, plant protein, fiber, and unsaturated fat.

  • Mayo→Smashed Avocado

Smashed avocado delivers the creaminess and richness of mayo, but with less calories along with healthy fats and more than 20 different vitamins. Add lemon juice to balance the fattiness, and a little hot sauce if you enjoy a little spice.

  • Mayo→Yogurt In Tartar Sauce

Tartar sauce is a great addition to (grilled or fried) fish sandwiches. While the classic recipe is mayonnaise based, you can create a healthier version with less fat and more protein by using Greek yogurt instead. Simply substitute plain Greek yogurt and add your favorite ingredients (ex. pickles, mustard, vinegar, capers).

  • Butter→Nut Butter

Instead of melting butter on top of your toast, go for nut butter instead. Nut butters (peanut, cashew, almond) are full of healthy fats, protein, finer, and vitamins. Just remember to look for all natural nut butters without fillers – the ingredients list should be short and simple. To add more flavor and benefits, sprinkle some cinnamon on it.

Did we miss anything? Share your best healthy food swaps with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest!

Have you tried all of our signature sandwiches? Come in today and order your favorite sandwich or try something new! Visit us in store weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm or have your food delivered via DoorDash or UberEATS.

Build The Ultimate Thanksgiving Leftovers Sandwich

Thanksgiving is next week, but we have been thinking about Thanksgiving Leftover sandwiches all month. While we all have our own personal preferences, here are some sandwich tips to help you create a delicious Thanksgiving Leftovers Sandwich.

Bread Choice
It seems wrong to go out and buy bread specifically for a sandwich made from leftovers. As the name states, you should be using what you have on hand, which is what most of us can and will do. However, if you do go out of your way to get bread for this sandwich, the key is to get something that isn’t too bready. Since you will likely be creating a hefty sandwich, choose bread that’s strong enough to hold up without overpowering the ingredients.

A fresh Kaiser roll might be the best choice as it adds some flaky crispiness on the outside but is airy enough within to complement your leftovers. And this may cause a stir, but a wrap can also be a fine option as it allows for more of the stuff on the inside without adding too much starch. Also it helps to ensure your whole sandwich won’t fall apart while you eat it.

Easy Dressing/Gravy
First and foremost, avoid mustard. While it is a perfectly fine condiment, it doesn’t necessarily lend itself to this sandwich. If your sandwich consists of mainly turkey, then mustard is great. But because it’s such a strong flavor, it may be too intense for the rest of your ingredients. Instead, a neutral condiment like mayonnaise can help to add some greasy moisture to your sandwich.

You want to add gravy to your sandwich because we’re talking Thanksgiving here. But you have to be careful – too much gravy will soak your bread and create a soggy mess. To err on the side of caution for sliced bread, make sure there’s a dry ingredient between the bread and the gravy. If you want to avoid it all together, you can always have a little extra gravy on the side to dip your sandwich in.

Starches
You may be tempted to pile on the starches, like stuffing, mashed potatoes, and candied yams, but disrupting the starch-to-meat ratio will result in a dense, carb-heavy sandwich. If that’s what you like, we are definitely not here to judge. This is merely a suggestion to help balance out your sandwich.

Stuffing may be your best bet for a starch, but you have likely have many options, such as sweet potatoes or mac n’ cheese. Much like everything in this sandwich, go easy. If you are using a wrap, you can probably go with two starches, but keep portions and ratios in mind.

Dark Meat
While many may prefer white meat, whether for taste or health reasons, they may not realize how moist and tasty dark meat is. You don’t want to risk your sandwich being too dry, so when you can, go with dark meat.

Cranberry Sauce
A thin, well-distributed layer is such a good addition to your leftover sandwich. The tart, sweet and fruity flavors add moisture without overpowering the other flavors, nor creating a soggy sandwich.

Egg = Breakfast
Add an egg and you’ve got breakfast – enough said. This tactic allows you to wake up Friday morning and dig right back into your Thanksgiving food.

Follow Your Heart
Ultimately, it comes down to what you like in your sandwich (and what’s on hand – this is a leftovers sandwich). Trust your instincts with flavor and texture combinations, and if it doesn’t work out sometimes, lesson learned.

Share your Thanksgiving Leftover Sandwich recipes, tips, and tricks with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest!

For Thanksgiving week, we will be open for normal store hours (7:00am-4:00pm) on Monday-Wednesday, but will be closed Thursday-Saturday for the holiday. We apologize for the inconvenience and appreciate your understanding. Hope to see you soon!

Catering Tips For Office Lunches

Good office lunch catering can be the saving grace of an otherwise mundane or stressful work day. It can boost workers’ spirits and fuel them for the rest of the day. However, a lot can go wrong if these catered lunches are planned and executed poorly. Heed these tips and advice when planning your next office lunch catering.

  • Headcount

Getting a final headcount is crucial – nothing is more problematic or embarrassing as running out of food. Be sure to double check your headcount to ensure there will be enough food for everyone participating.

  • Narrow It Down

Instead of taking individual orders from everyone, pick a restaurant and take a look at the menu. Narrow it down to a few options from which workers may choose and give a deadline for order submissions.

  • Location, Location, Location

If your employees will be eating in the conference room during a meeting, there are some things to consider.

You will need to set up a food table opposite from the presentation. If people would like to go back for seconds, they can without crossing in front of the screen. Also avoid messy or noisy foods for minimal interruptions and issues.

  • Time

If there’s a time crunch, setup can make or break the catering all together. When this is the case, individually packed paper bag lunches can help. These prevent long lines, help control portions, and give employees the freedom of a “to go” option if they need to get back into the meeting.

  • The Extras

Workers will appreciate the little things like extra napkins, hand sanitizers, wet wipes, and mints. These thoughtful touches can help everything run smoothly and neatly.

  • Go Seasonal

If there’s a holiday around the corner, you may want to consider adding a few hints to the food and décor.

  • Offer Some Agency

Give people a little power over what they eat and save the organizer from taking individual orders. For example, instead of taking individual sandwich orders, provide the components for a salad and sandwich bar and let everyone build their own lunch.

  • Food Sensitivities

First and foremost, be mindful of serious food allergies amongst the staff. And you must also keep in mind any food sensitivities and personal preferences. Gluten-free, vegetarian, and vegan options are essential these days.

  • Fun, Healthy Options

Although they may be overlooked, an effort to provide wholesome food should be made. Make it fun with things like Edible arrangements, Sun Chips, or Luna Bars.

  • Sweet Tooth

As long as you have healthy options, it’s fine to add an additional treat.  For those who don’t mind indulging a bit, a cupcake or pastry can go a long way.

Did you know we cater? From sandwich catering packs to boxed lunches to meat & cheese trays, we’ve got you covered! Call 909-596-5225 to learn more and let us cater your next party or special event.  And don’t forget to connect with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest!

Healthy Tips For Dining Out

There are several reasons for dining out at a restaurant. Whether it’s a new hot spot you’ve had your eye on, for a social gathering, or simply a much-needed break from the kitchen, you deserve a nice night out. And while it is great to treat yourself, it does not mean you have to abandon your diet completely.

Despite hidden calories and large portions, there are ways to create a delicious and healthy restaurant dining experience.

Healthier Choices

  • Just say no to appetizers, which are usually loaded with unnecessary calories. If you want to start with an appetizer, a green salad with dressing on the side is a better option.
  • To prevent overeating, you should aim to fill half of your plate with fruit and/or vegetables (and no, potatoes do not count), and the other half with lean protein and whole grains.
  • Skip the sodium-laden soups. Instead, go for a salad, which offers less sodium and more potassium-rich veggies.
  • Restaurant portions are notorious for being oversized, so, if you can, order a lunch portion, box up half of your meal for later, or split an entrée with a friend.
  • As tempting as they may be, bypass the complimentary bread or chips. These fillers will just stuff you with unnecessary and empty calories and carbs.

Salads

  • Choose Darker Greens – Darker greens have more nutrients per serving than the popular romaine or iceberg lettuce.
  • Pick A Good Protein – Good protein choices include egg whites, egg slices, grilled tofu, tuna, beans, chicken, and seafood.
  • Cut The Cheese – You really don’t need the cheese, do you? Skip the excess calories, saturated fat, and sodium that cheese provides.
  • Smart Toppings – Instead of adding crunch from oily, refined flour (crispy wontons, croutons) and salty sodium bombs (olives, bacon), add crisp veggies and fruit to add more texture and flavor. Load up on nutrient-dense toppings such as broccoli, carrots, chickpeas, black beans, edamame, roasted peppers blueberries, mango, or strawberries.
  • Dress Better – It’s always wise to get the dressing on the side so that you can control how much or how little dressing you use. You may even be able to create your our dressing using oil and vinegar.

Sandwiches

  • Whole Wheat > White Bread – Always a better choice as it provides more nutrients. And please note that “multigrain” may mean more white flour than whole wheat.
  • Avoid Wraps – Unless they are whole grain, skip the wraps (they can have up to as many calories as white bread). Or try a lettuce wrap. You can drop refined grains for whole food. And if you’re feeling adventurous, turn your sandwich into a salad.
  • Craving a sandwich? Opt for a half sandwich, half salad combo. That way, you can get your sandwich fix while taking in more vegetables, too.
  • Smart Sides – When it comes to side dishes, opt for fresh fruit or steamed veggies over chips or bread.

Coffee

  • Choose Nonfat Milk – If you don’t particularly like nonfat, take baby steps and do half nonfat, half 2% milk.
  • Pros & Cons Of Non-Dairy Milk – Soy milk provides around 8g of protein per cup, but depending on the brand, they may have added sugar. Almond milk may have less sugar, but also less protein. Skip the coconut milk as it is low in protein and high in saturated fat.
  • Skip The Whipped Cream – Save yourself from excess calories and saturated fat.
  • Skip The Syrup – Sugar-free syrups may be made with unsafe sweeteners, but if you must, ask for a single pump of regular syrup.
  • Order Brewed Coffee and make your own modifications (one packet of sugar adds about 20 calories.

How do you stay healthy when you dine out? Share your tips with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest.

At the Brick Your Neighborhood Deli, we serve a variety of signature sandwiches and salads made to order. Visit us in store, online or have our food delivered via DoorDash or UberEATS. We also provide catering for business lunches, special events and parties. Call 909-596-5225 to learn more!