Diabetics, too, need or simple want to grab a sandwich from time to time.  It is possible to eat healthy sandwiches by using whole-grain breads with the meat and cheese that offer protein.  These Mozzarella/Bologna Sandwiches use whole-wheat English muffins as bread and feature bologna, cheese, and lettuce.  The Tofu "Egg" Salad Sandwiches are a great alternative for those who love egg salad but are trying to eat less eggs.

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4 whole-wheat English muffins

2 tsp butter or margarine

2 tbsp low-fat mayonnaise

4 tsp pickle relish, drained

1/2 lb sliced bologna

1/2 lb Mozzarella cheese, sliced

4 lettuce leaves, washed and dried well

Split English muffins.  In a 10-inch skillet over medium heat, melt butter or margarine.  Put English muffin lower halves in skillet, split side down.  Cook until golden.  Remove to plate and repeat process with the upper halves.  Mix mayonnaise and pickle relish together in a small bowl.  On lower halves of muffins, arrange bologna and cheese slices on the cut sides.  Cut to fit.  Spread mayonnaise mixture over cheese and bologna.  Top with the top halves of the muffins.  Return sandwiches to skillet and brown over medium heat.  Serve on a lettuce leaf. 


1/4 cup chopped celery

2 green onions, chopped

1/4 cup mayonnaise

1 tbsp sweet pickle relish

1 tbsp dill pickle relish

1 tbsp Dijon mustard

1/4 tsp ground turmeric

1/4 tsp salt, optional

dash of fresh ground black pepper

1/8 tsp cayenne pepper

1 pkg (12.3-oz) silken firm tofu, cubed

8 slices whole-wheat bread

4 lettuce leaves

In a small bowl, combine the celery, green onions, mayonnaise, pickle relishes, Dijon mustard, turmeric, salt (if using), and black and cayenne peppers.  Gently stir in the tofu.  Spread mixture over four slices of bread.  Top each with a lettuce leaf and add the remaining bread slices.