Our Lady of Second Helpings

Around the same time the “thin” bread became widely available, we started to see some bread on our local grocery store shelves with a really catchy package.  Dave’s Killer Bread, out of Milwaukie, Oregon, is a delicious product with a fantastic story.  Their vision, according to their website is, “to make the world a better place, one loaf of bread at a time.” My husband and I began choosing Killer Bread over sandwich thins for all the reasons I just mentioned.  Problem is we would have to choose a half a sandwich to keep the calories reduced.  They do make a light bread but we really like the full on seed covered version.  So we resumed our life with sandwiches few and far between.

Then one day we got a tip from fellow Weight Watchers bread enthusiasts.  Their tip made me laugh when I heard it because it was so obvious but hadn’t ever occurred to me.  Cut the bread in half.  Not to make two small pieces but more like filleting a fish.  The bread should be toasted at least a little and it is important to use a good knife but with a little bit of practice it is not difficult to make any bread “thin.”

While the sauce cooked down, I tossed together a mix of white and dark turkey meat, half an apple, thinly sliced green onion, about 6 large basil leaves, a generous shake of dried dill, and some dry mustard.  I mixed in about 1/3 of a cup of plain non-fat yogurt to make it creamy but not heavy.


I built the sandwiches with the toasted side out and heaped the turkey and apple mixture onto a bed of mixed greens with the cooled cranberry sauce on the opposite side.  The filling was a little bulky for the thin slices of bread but they still did a decent job of holding together.


Served with a few pretzels and the remaining apple I don’t think this sandwich will be featured in Gourmet Magazine but for a Saturday afternoon it was just the ticket!