Diabetic Living - Fall 2006

D ^D_aye_sli

Fresh out of high school, my dream job was to work in a New York delicatessen. One day, a buddy and I stopped for a sandwich at the new deli around the corner from my house on Long Island. Located in one of the busiest parts of town, the deli often had 50 people waiting in line for lunch. I quickly decided on the chicken salad sandwich, and as I watched the guy make it, I knew this was where I would learn to make the perfect sandwich. I did wind up behind the counter and have worked in many kitchens since then, but that deli remains close to my heart. Of course, all of this happened before I became really conscious about the foods I eat, before my diagnosis of type 1 diabetes, and before I became a husband and father. Now that I’m a little older and a lot more aware of the importance of moderation and portion control, I want to create recipes that reflect the flavors of deli foods yet have more healthful nutrition profiles. On the following pages, you’ll find a selection of my lightened sandwiches and salads, all perfect for a buffet lunch. There’s even a curry version of chicken salad, not unlike the one I remember from that great New York deli.