Traditional recipes

Taste Test: The Best Whole-Grain Thin Sandwich Bread

Taste Test: The Best Whole-Grain Thin Sandwich Bread

Thin is in: The best whole-grain slim sandwich breads

Nutrition notes: Sandwich thins shave off about half the calories of regular loaf bread. Limit choices to those with 350mg sodium or less per bun (that's 2 slices) to save room for salty fixings. And as with any whole-grain bread, the first ingredient listed should be a whole-grain flour.

BEST MULTIGRAIN: WINNER: Multi Grain Sandwich Onebun, $3.99 (21 oz/8 buns), 35g whole grains
Pillowy and thick, surprisingly. Toasty notes of wheat mix well with earthy barley and millet. Flax and sunflower seeds add crunchy interest.

Eating healthy should still be delicious.

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BEST WHOLE-WHEAT: WINNER: Arnold 100% Whole-Grain Sandwich Thins Rolls, $2.79 (12 oz/8 buns) 22g whole grains
Hints of oat balance a malty wheat flavor without the bitterness we found in some others. (The Arnold brand goes by Oroweat in the West, Brownberry in the Midwest.)

HOW WE TESTED: A panel of Cooking Light staff sampled 16 nationally available bread thins in one blind tasting.

Taste Test: The Best Flatbreads

Stonefire All Natural Garlic Naan: This pillowy Indian flatbread -- made with ghee (clarified butter) and buttermilk -- won over staffers with its smoky flavor and bits of garlic. Testers loved it warm, but it&aposs still soft enough at room temperature for dunking straight into a dip. ($2.99)

Best Thin-Style Bagels

Thomas&apos Cinnamon Raisin Bagel Thins: Each bagel thin has all the flavor of a hefty New York version -- in a 110-calorie package. Try a sweet and savory sandwich of roast beef on cinnamon-raisin. ($3.99)

Best Wrap

La Tortilla Factory Smart & Delicious Tomato Basil Soft Wraps: We whipped through 150 varieties of wraps before stopping on this herby version, which reminded tasters of a toasty, fresh-off-the-griddle tortilla. Its fresh Italian flavors would pair especially well with mozzarella, arugula and prosciutto. ($4.49)


  • For the Grains:
  • 1 1/2 ounces flax seed or meal (about 4 1/2 tablespoons 45g)
  • 1 ounce chia seeds (about 2 heaping tablespoons 30g)
  • 1 ounce rolled oats (about 1/3 cup 30g)
  • 1/2 ounce wheat germ (about 1 3/4 tablespoons 15g)
  • 2 ounces cool water, about 65°F/18°C (about 1/4 cup 55g)
  • For the Dough:
  • 15 ounces traditional whole wheat flour, such as Bob's Red Mill (about 3 1/3 cups, spooned 425g), plus more for dusting
  • 11 1/4 ounces cool water, about 65°F/18°C (about 1 1/2 cups minus 4 1/2 teaspoons 320g)
  • 1 3/4 ounces dark or light brown sugar (about a shy 1/4 cup 50g)
  • 3/8 ounce (2 3/4 teaspoons 11g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 1/4 ounces instant dry yeast, such as SAF (1 packet or 2 rounded teaspoons 7g) not RapidRise or active dry (more info here)
  • 2 ounces cool water, about 65°F/18°C (about 1/4 cup 55g)
  • 1 ounce neutral oil, such as safflower, or a nutty, flavorful oil, such as hazelnut or roasted pumpkin seed (about 2 heaping tablespoons 28g)

5 Keto Bread Recipes That'll Let You Eat Glorious Sandwiches

Before I finally took the plunge and went keto a couple of months ago, I wrestled with a serious question: Could I handle life without the occasional sandwich? While the wildly popular high-fat/moderate-protein/restricted-carb diet does allow for certain indulgences ― hello, cheese! ― I knew that on keto, a lot of my favorite foods were going to be strictly verboten . And that meant waving goodbye to pizza, pasta and my beloved bread.

In an attempt to keep some semblance of sandwich-y goodness in my life, at first I turned to the lettuce wrap. And while some of these quasi-sandwiches were legit delicious ― egg salad with olives is a standout ― I needed more than that. Because the fact is, when you get hit with a serious craving for bread, a lettuce wrap is just not going to cut it.

The good news is that the Internet is loaded with recipes for all kinds of keto-friendly versions of bread. Some are dead easy, while others are more labor intensive. I discovered that picking the right keto bread for your needs really depends on what you’re craving at the moment. A quick-and-simple bread isn’t going to have the crumb or structure of a more labor-intensive one. Some recipes are great for grilled cheese, but would fall apart if subjected to the juicy heft of a burger.

And let’s be real: You’re never going to recreate the complexity of a sourdough or the crisp crust of a ciabatta with no-carb baking. Bottom line? Yes, Virginia, you can have your keto sandwich and eat it too ― as long as you know the trade-offs and manage your expectations.

Let’s break down five keto-friendly breads to figure out which make the best sandwiches:

The most foolproof: 90-second mug bread

Google “90-second keto mug bread” and you’ll get heaps of hits for this foolproof recipe (over 7 million, to be precise). At its most basic, it’s just a combination of baking powder, oil, salt, egg and coconut or almond flour, mixed together and nuked for 90 seconds.

This bread tends to be a bit spongy straight out of the mug, but it crisps up nicely when you toast it. (See the grilled cheese, above.)

Megha Barot, along with her partner Matt Gaedke, are the recipe creators, bloggers, YouTubers and cookbook authors behind Keto Connect, and she’s a big fan of mug bread. “It’s easy to whip up, slice in half and toast in a hot skillet. You can make sandwiches for everyone, even when you’re short on time,” Barot tells HuffPost

If you’ve been missing grilled cheese on keto, this is your ticket to keto sandwich nirvana.

A little bit fiddly: Cloud bread

I was excited when I first read about cloud bread (aka “oopsie bread”), a carb-free, four-ingredient concoction that took the internet by storm a couple of years ago. This recipe involves whipping egg whites and carefully folding them into a yolk and cream cheese “batter.” It sounds simple enough, but it can be tricky to perfect. If you don’t whip the whites to the proper stiffness, the batter may spread out and liquefy while baking if you’re too aggressive when folding, you could end up with flat, eggy sponges if you cook them for too long, they can get brittle like Pavlovas.

Cloud bread is a bit of a love-it-or-hate-it recipe. Carolyn Ketchum, the recipe developer and cookbook author behind the low-carb blog All Day I Dream About Food , thinks cloud bread is “tasty,” but correctly points out that because of its flimsy texture, “it doesn’t hold up well to juicy fillings like burgers.” Keto Connect’s Barot, on the other hand, says, “Nothing has ever tasted worse!” That said, it’s worth giving it a try for yourself, but stick to making cold sandwiches with cloud bread ― think deli meats or tuna salad.

The most versatile: Fathead dough derivatives

Every keto dieter knows that fathead dough ― a blend of melted mozzarella, cream cheese, almond flour and egg ― is the holy grail of keto-friendly pizza dough. It’s also a very versatile recipe that can be turned into rolls, breadsticks and even keto calzones or sausage rolls.

Ketchum came up with a fathead-inspired bagel recipe as the result of a happy accident, and it’s nothing short of the answer to your keto breakfast-sandwich prayers. “I was trying out the keto gnocchi, which is just eggs and mozzarella, and I couldn’t get it to hold together,” Ketchum explains. “So I added coconut flour. But I still couldn’t get it to hold together when being boiled or pan-fried, so I baked the gnocchi for a bit. And then I realized it would make really good bagel dough!”

These aren’t big fat chewy New York bagels ― it’s not possible without bread flour and yeast ― but they are crispy on the outside, chewy on the inside and the perfect vessels for eggs, sausage and cheese.

The most sliceable: “Amazing bread” and Keto Connect’s coconut loaf

Nutritionist, cookbook author and keto blogger Maria Emmerich says she spent about nine months and several 25-pound bags of almond flour to perfect her “amazing bread.” And boy, does it show. This stuff rises like real bread, has a nice crumb, and can be used as a hearty sliceable loaf, sub rolls or hamburger buns. Be warned, though: Follow her recipe to the letter, weigh your ingredients and make no substitutions if you want perfect results.

If you have a nut allergy ― or just want to try something different ― Keto Connect’s rosemary garlic coconut loaf is sturdy and sliceable, not overly coconut-y, and works great as toast. Because this bread doesn’t rise particularly high, it’s more suitable for a knife-and-fork style open-faced sandwich.

Most convenient, but at a price: Store-bought keto bread

If you just want convenience, you can always opt for one of the many pre-made keto (or even paleo) low-carb breads on the market. But know that you’re going to pay for that convenience, as most low-carb breads are super-spendy.

And, unless you make it yourself, you can’t control what’s in it. “I am distrustful of the pre-made breads because they have some dodgy ingredients and they are higher carb than I would like,“Ketchum points out. “A lot of them rely on adding tons of fiber to get the net carb count down, and that really isn’t going be very keto-friendly.” I tried a $14 store-bought coconut loaf , and in my own (unscientific) taste test, the (far less pricey) Keto Connect coconut bread recipe won, hands down.

But however you slice it, w hen it comes to keto sandwiches, Barot and Gaedke are definitely on to something: “Our favorite way to eat a sandwich is however we can get it into our mouths the quickest!”

16 great sandwich recipes

Sandwiches. They come in many variations and are a great option when you need dinner fast — or even to take with you, if you’re having dinner somewhere else. Like a picnic. Your kid’s soccer game. Sunset on the beach. You could argue that they’re the perfect summer dish — whole meals neatly contained in nice, compact packages, using perfectly ripe tomatoes, plump zucchini, fresh herbs.

Whether you’re passionate about grilled cheese, love a great Reuben, crave a creamy tuna salad or are partial to a massive muffuletta, here are 16 sandwich recipes to inspire your next meal.

Muffuletta: Layer cured meats, provolone and an olive-vegetable relish on a large, round loaf to make a substantial and satisfying muffuletta. This recipe includes a homemade olive relish (or olive salad), but many stores and Italian delis offer pre-made salads, saving you even more time.

Pan-bagnat: It’s a pressed sandwich stuffed with things like tuna, eggs, potato and red onion that actually gets better as it sits, giving the variety of flavors time to marry. Make it ahead of time, then wrap it up and chill until ready to serve.

Shooter’s sandwich: This one fills a loaf of crusty bread with slices of well-seasoned grilled steak, chipotle chiles and shiitake mushrooms. After pressing, the meat melds with the bread. Chipotle mayonnaise adds heat. Make the sandwich first thing in the morning, then leave it in the fridge to press until you’re ready to go.

La Grande Orange’s tuna salad sandwich: Best tuna salad sandwich out there? Perhaps. Fresh tuna salad is surfaced with uninformed cucumber and tomato slices and frail apple in this elementary sandwich, served between dual slices of toasted whole-grain bread. Best of all? 15 minutes and you’ve got dinner ready.

Egg salad sandwich with dill: It doesn’t get much easier than this classic. Chopped hard-boiled eggs are tossed with onion, celery, mustard, vinegar, mayonnaise and a touch of salt for a quick egg salad. The salad is great by itself, but spoon it between two slices of bread with shredded lettuce and fresh dill and you’ve got a meal that’s perfect when you’re on the go or looking for a quick bite to eat.

Italian tuna and shiso sandwich: In this recipe, chunks of Italian tuna are tossed with mayonnaise for richness, spicy capers, a tiny lemon extract and salt and peppers for a splendid salad that comes together in minutes. To finish a sandwich, ladle a salad between dual slices of toasted English muffin, a tiny red onion, tomato, lettuce and shiso leaves. It’s another sandwich with good season that takes usually minutes to prepare.

Lucques’ grilled cheese with shallots: For its take on the classic, Lucques starts with a gentle, buttery Cantal, a mild semi-firm cheese with a fantastic creamy consistency when melted. Caramelized shallots punctuated with a little fresh thyme add another dimension. Put all that between two crisp slices of country-style bread and raise a glass.

Roasted vegetable sandwich: A nice, big baguette will hold roasted zucchini, eggplant and sweet onion, sauced with a tapenade of sun-dried tomatoes, anchovies and basil.

Grilled blue cheese and pear sandwich: Love blue cheese? For a slight twist on the comforting classic, put crumbled blue cheese between slices of raisin brioche, along with thinly sliced pear. Cook until the bread is golden brown and the cheese is soft and oozing, 3 to 4 minutes on each side. If you have enough self-restraint to keep from eating the sandwich over the stove (I totally understand if you don’t), plate your creation, drizzled with a little chestnut honey. Grilled cheese never looked so good.

Green panini with roasted peppers and Gruyere cheese: This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin, in their book, “What We Eat When We Eat Alone.” Ciabatta bread is piled with mustard greens, cheese and roasted red peppers, then cooked in a panini maker or skillet, making for a sandwich that is one of McFarlin’s favorites.

Tuna and cucumber with citrus mayonnaise: For this take on tuna salad, chunks of tuna are tossed with cucumber, celery and onion along with a mayonnaise flavored with citrus zest, immature onion, parsley and salt. Serve a salad on its own, with uninformed grapefruit and pita, or mix a salad with a pita for a discerning sandwich and a ideal dish if you’re on a go.

Grilled cheddar cheese with apple butter: For a slight twist on the classic, wedge some grated applewood-smoked cheddar between the bread, and brush the slices with a little apple butter before grilling. The sharp cheddar is magic paired with the lightly sweet apple butter, perfect for dinner, or any time of the day.

Croque-madame: La Dijonaise’s take on this classic French comfort food sandwich is rich béchamel sauce and ham between two slices of pullman bread, topped with cheese that’s melted to gooey perfection. On top of that goes a fried egg (this is what distinguishes the “madame” from the “monsieur”). Yes, it’s unapologetic goodness on a plate.

‘Spanglish’ BLT with fried egg and melted cheese: Take everything you love about a BLT and add a gloriously messy fried egg. And melted cheese. It’s how Thomas Keller dresses up this classic.

Fontina and sage grilled cheese: Wedge some grated Fontina cheese between slices of country white bread brushed with fresh, sage-infused olive oil before grilling. The smooth, slightly nutty cheese pairs well with fragrant herb, making for a sandwich that is perfect for dinner, or any time.

Savory stuffed French toast with bacon and cheese: Who said French toast was just for breakfast? This savory take on the comfort food — stuffed with bacon, Gruyère cheese and dandelion greens and pan-fried to ooey-gooey perfection — works well served any time of the day. You can find the recipe below.


Total time: 50 minutes | Serves 2 to 4

Note: The sandwiches are great served alongside a light, tart salad or bowl of soup.

4 slices bacon, cut crosswise into large (about 1 inch) pieces
4 tablespoons butter, divided
1 onion, halved lengthwise (with the grain) and sliced into very thin lengthwise strips
1/3 cup dry white wine
3 cups chopped dandelion greens, cut crosswise into large (2- to 3-inch) pieces
2 teaspoons wine vinegar, preferably sherry or Banyul’s, more to taste
Salt and freshly ground black pepper
3 eggs
1 cup milk
3 tablespoons grated Parmesan cheese
8 ( 1/2-inch thick) slices sourdough bread
4 teaspoons whole-grain Dijon mustard, or as desired
1/2 pound thinly sliced Gruyere cheese

1. In a large skillet, fry the bacon over medium-high heat until crisp, about 10 minutes. Drain the bacon (discard or save the fat for another use) and set aside.

2. In a large, heavy-bottom saucepan, melt 2 tablespoons butter over medium-high heat. Add the onions and cook, stirring frequently, until they soften and start to brown, 12 to 15 minutes. Add the white wine and continue to stir, scraping any flavoring from the bottom of the pan.

3. When the wine is almost completely absorbed, stir in the greens and cook just until they start to wilt, 2 to 3 minutes. Remove from heat and stir in the vinegar, then taste, and season with one-fourth teaspoon salt and several grinds of black pepper. Stir in the bacon bits, then taste again and adjust the seasoning or vinegar if necessary.

4. In a medium bowl, whisk together the eggs and milk, along with the Parmesan cheese. Whisk in a pinch of salt and several grinds of black pepper to season the eggwash. Place the eggwash in a large shallow baking dish or pie plate and set aside.

5. Soak the bread slices in the eggwash until just soaked on each side, about 2 minutes per side. Gently spread one-half teaspoon mustard over the one side of each of 4 slices. Onto the other 4 slices, divide the sliced Gruyere, then top with the onion and greens mixture. Sprinkle over the bacon bits, then press the remaining slices of bread (mustard on the inside) onto layered cheese-onions-bacon to form a sandwich.

6. Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat until melted and hot.

7. Reduce the heat to low and pan-fry the sandwiches, 2 at a time, until crisp and golden and the bread is cooked through, about 5 minutes per side. Cover the skillet while each piece is frying to allow the toast to fully cook and the filling to heat and melt. Adjust the heat as needed to keep each stuffed toast from burning.

8. Serve each piece of stuffed toast immediately or hold the finished toast in a warm oven until all of the pieces are fried.

Each of 4 servings: 711 calories 36 grams protein 46 grams carbohydrates 3 grams fiber 41 grams fat 22 grams saturated fat 270 mg cholesterol 7 grams sugar 1,275 mg sodium.

I Tried 12 Kinds of Grocery Store Whole Wheat Bread and Here's the Best One

Before we get into this whole wheat bread taste test, there&aposs something you should know about me: I have been spoiled rotten in the bread department.

I grew up with parents who baked off loaves of fresh sourdough—two white loaves, two wheat loaves𠅊lmost every week from a decades-old starter. That&aposs how I ate my turkey sandwiches and PB&Js and slices of cinnamon sugar toast until I moved out. While, nowadays, my siblings and I swoon over that just-out-of-the-oven slice when we&aposre back home, my parents like to remind us that we used to ask—no, beg—for the bread from the grocery store. You know, the squishy loaves, with animals or idyllic scenes or polka dots on the plastic bags, piled up in the yeasty-smelling aisles. Our request was always soundly rejected.

As a result, there&aposs always been a bit of intrigue surrounding those supermarket loaves. I&aposve had my fair share by this point𠅍on&apost get me wrong𠅋ut it&aposs usually been in other people&aposs kitchens, or surrounding picnic tables outside, and I haven&apost been picky about or particularly observant of my carb-delivery system. So I decided it was time to take a closer look, and try just about every whole wheat loaf you can pull off of grocery story shelves. Ranked from worst to best, here&aposs what I found out.

Simple Fresh Baked Sandwich Bread | The Full Measure

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I have tried this recipe in the past and it wasn't my favourite. It was a bit too rich-flavoured for me, almost like dough I would use for cinnamon rolls or babka from the amounts of sugar and egg and butter.

It comes down to personal taste but I just wanted to warn people that the loaf comes out a bit richer than you might expect from sandwich bread in my opinion.

The king arthur recipe is better, I think. No Eggs, only uses 2TBSP sugar and I always substitute vegetable oil for the butter. It seems like a better flavor overall- especially when you replace 30-40% of the flour with whole wheat.

Eggs seem strange for regular sandwich bread. My understanding is that sandwich bread just needs a little fat content (milk and oil). You can get a really nice soft and uniform interior without eggs.

Thanks for the info, think reducing sugar would do anything?

That’s a fair note about personal taste. I find it far less sweet that commercially absolve white bread but it does make a good sandwich. This bread is also good for rich applications as you suggested. Made French toast with it over the weekend and it was great.

Sounds like it would be perfect for French toast

This is very close to a recipe Tupperware used to hand out with their very large yellow batter bowl with lid. Iɽ have to look in my recipe box to be sure but I think the only difference is this recipe has slightly more salt. However they treated the recipe as no knead although that was slightly a technicality. You mixed it in the bowl then put the lid on and waited for it to rise until it lifted the lid which was place on top but not sealed tight. Then you were supposed to "punch it down well" which when done as they demonstrated was really just lightly kneading it. Then you put half in each of two bread pans and put it in a cold oven. Turn the oven to 350 F and bread comes out when it has baked.

I loved it as a whole grain recipe but for white bread something wasn't quite what youɽ expect for sandwich bread.

The Definitive Ranking of Gluten-Free Breads

Bread may seem like a simple food item, but a good slice of bread is very hard to come by in the gluten-free world. Gluten-free breads have been known to be cardboard-stiff, crumbly or flavorless. We were curious to see if it was even possible to make gluten free bread taste and feel like real wheat bread.

We tested 6 different whole-grain gluten-free brands so you didn’t have to (you’re welcome). We scored the breads out of 10, with a score of 10 being to closest to regular whole wheat bread. The “toastability” of each brand was scored as well cause we know how much everyone loves toast.

6. Udi’s: Soft & Hearty Whole-Grain Bread

Photo by Stephanie Schoenster

“Little dry.” “Good alternative but not the best.” “Looks like bread but smaller.”

This was the brand we had been most familiar before this taste test buying it many times before this taste test. Udi’s tasted pretty close to regular bread, but it was a bit dry and crumbly. While the slice did have a nice browned crust and shape, it was thin and small.

Score: 6.5/10 Toastability: 6.8/10

5. Rudi’s: Multigrain Sandwich Bread

Photo by Stephanie Schoenster

“This isn’t Udi’s?” “Kinda buttery taste” “Looks small.”

Basically Udi’s cousin, both name and texture wise. Like Udi’s, this slice was also small and thin. However, the Rudi’s slice was more dense and did not crumble as much. There was also a buttery aftertaste that you don’t usually get from regular bread.

Score: 6.8/10 Toastability: 7/10

4. Canyon Bakehouse: 7-Grain Gluten-Free Bread

Photo by Stephanie Schoenster

“Omg, so good can’t be bread!” “Bit sweet, but I like it.” “Super soft & fluffy!”

This brand caught my eye on the shelves at Whole Foods. The texture of the bread was very soft, fluffy, and spongy. There were bits of seeds scattered throughout the bread giving it that whole-grain feel. The taste was a sweet due to the agave listed in the ingredients.

Score: 7.5/10 Toastability:8/10

3. Glutino: Multigrain Bread

Photo by Stephanie Schoenster

“Very soft & fluffy” “Tastes amazing!” “Wow!” “Can’t be gluten-free.”

Glutino is known for their gluten-free snacks, especially their awesome gluten-free pretzels, and their bread didn’t disappoint either. The Glutino slice was super light, fluffy and flaky. After biting in, we were shocked at how soft and flavorful the taste was. We all agreed that it was a little too good to be gluten-free.

Score: 8/10 Toastability: 8.5/10

2. Trader Joe’s: Gluten-Free Whole-Grain Bread

Photo by Stephanie Schoenster

“Tastes a but nutty.” “Almost tastes real.” “Of course it’s good, it’s Trade Joe’s.”

Trader Joe’s never fails to amaze people with their all of their awesome products, including their gluten-free bread, which they have also perfected. While small, we were all amazed at how the slice was so airy, light and soft. The taste of the bread was so close to traditional wheat bread.

Score: 9/10 Toastability: 9.2/10

1. Schär: Hearty Grain

Photo by Stephanie Schoenster

“Nailed it!” “I wouldn’t know the difference.” “It even looks like bread!”

I had never heard of Schär, so I didn’t have high expectations for this brand. Unlike the other gluten-free brands, Schär actually looked and felt like regular whole wheat bread. Although a bit stiff at first bite, it was everything you would expect from regular whole wheat bread—thick, hearty and filling.

This healthy tuna melt is excellent on its own, but you can definitely add a side if you want to round out the meal. You could serve your tuna sandwich with a green salad or a cup of soup. This Tomato Basil Soup or French Onion Soup would be delish. You could also serve it with potato salad or a dill pickle.

  • Swap the whole grain bread for bagels, sourdough, English muffins, or whatever you have on hand.
  • Use another cheese like Swiss or gouda in place of the cheddar.


*While I love using yogurt as an ingredient in my breads – it keeps the crumb nice and moist for days – it is a variable in baking. Whether using low fat, fat free, soy, rice, coconut … they all have different moisture levels and viscosities. Greek yogurt is really too thick for this recipe - the bread doesn't rise much and stays pretty dense. Thus, the directions indicate the approximate amount of yogurt recommended for this recipe depending on the yogurt used, a small amount of milk may be needed to thin this thick dough to the consistency needed to spread out in a pan to form a nice loaf. To achieve the highest rise from a loaf, choose a liquid with bubbles instead.