Did you know November is National Bread Month? This month is also the 250th anniversary of the sandwich!
My 2nd grader takes her lunch to school every day and she always requests her favorite sandwich, peanut butter and jelly. Did you know that bread and grain foods in general are a great way to incorporate many essential nutrients, such as the iron and folic acid found in enriched grains? Sandwiches are easy to make, easy to pack for on the go lunches, and can be as simple or creative as you want them to be.
America’s love affair with the sandwich dates back to England and all the way back to 1762 when Sir John Montagu, the 4th Earl of Sandwich, didn’t want to put his cards down in the midst of a marathon game of poker, so he requested that his meat be served to him between two slices of bread. Today the sandwich is an all American meal staple. Americans consume over a billion sandwiches a year – for breakfast, lunch and dinner!
We love breakfast sandwiches and Eggs Florentine on an English Muffin is one of our favorites! They are fantastic for brunch.
To honor the sandwich and showcase its star ingredient – the bread – the Grain Foods Foundation has partnered with celebrity chef and sandwich aficionado Bryan Voltaggio to create four exclusive sandwich recipes like this awesome recipe perfect for making good use out of your Turkey Day leftovers…The Pilgrim! What’s your favorite Thanksgiving weekend sandwich?
Here are some more fantastic facts about bread and grains:
About White Bread/Enriched Grains:
➢ White bread – whether it be sliced or as rolls and buns – is enriched, meaning that B vitamins including thiamin, and riboflavin have been added back in approximately double the amount of whole grains and niacin has been added back in its original amount.
➢ Folic acid is fortified to over twice the amount found in whole grains.
➢ Enriched grains are the primary source of folic acid in Americans’ diets and, according to the CDC, have been credited with a 36 percent reduction in birth defects since the FDA mandated fortification of enriched grains in 1998.
➢ Enriched grains are also a major source of iron in the diets of most Americans and are a good source of complex carbohydrates.
About Whole Grains:
➢ Whole grains are a good source of complex carbohydrates, numerous vitamins and minerals, and are naturally low in fat.
➢ Whole grains are a good source of fiber and other important nutrients, such as selenium, potassium and magnesium.
➢ Whole grains may lower risk of heart disease, some cancers and diabetes as well as other disorders, such as hemorrhoids, irritable bowel syndrome and diverticular disease.
I wrote this review while participating in a blog tour for Mom Central Consulting on behalf of the Grain Foods Foundation. I received a promotional item to thank me for taking the time to participate.