Do It Yourself Thin Bread and Turkey Apple Cranberry Sandwich

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 ⅓ 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!