Canadians Eat 3.6 Billion Sandwiches a Year! International Sandwich Day is November 3rd Print

Clubs, subs and paninis – whatever the type, Canadians have an affinity for sandwiches; a national survey by Udi’s Healthy Foods has discovered that Canadians eat approximately 3.6 billion sandwiches each year.

Sandwich origins date back to the 18th century when the ‘Earl of Sandwich’, an English aristocrat named John Montague, invented the sandwich by ordering meat served between two pieces of bread to keep his hands from getting greasy during uninterrupted card play. Flash forward – sandwiches are now the most packed item in the 21st century lunchbox.

The survey showed that about twenty-five million Canadians 18+ (97 per cent) eat sandwiches, and about 2.3 million (9 per cent) do so daily. Looking at Albertans, 96 per cent eat sandwiches, and 12.9 per cent do so daily – the highest daily sandwich-eating frequency in Canada.

family eating sandwichSandwiches are the ultimate convenience food and can be filled with wholesome ingredients to sustain you throughout the day.  The versatility of sandwiches means they can fit a range of diets, and even those adults or kids who are following a gluten-free diet now have lots of choices in breads.

The vast majority of Canadians (79 per cent) say bread is important in their family’s diet. Thanks to a growing selection of gluten-free bread options, the more than four million gluten-free Canadians (12 per cent) can take part in International Sandwich Day on November 3 without compromising their health.

Just how often do Canadians tuck into a sandwich? Here’s the break-down of Canadian sandwich-eating frequency:

Canadian sandwich-eating habits:

  • Every day – 9 per cent
  • Once or more a week – 61 per cent
  • Pack sandwiches in their own lunch – 35 per cent
  • Pack sandwiches in their children’s lunch – 54 per cent
  • Men – 11 per cent
  • Women – 8 per cent

Albertan sandwich-eating habits:

  • Every day – 12.9 per cent
  • Once or more a week – 68 per cent
  • Pack sandwiches in their own lunch – 34 per cent
  • Pack sandwiches in their children’s lunch – 54 per cent

Here’s how the sandwich ‘stacks up’ against other popular lunch items of Alberta respondents:

TOP 5 ITEMS IN ALBERTA PARENTS’ LUNCHES

  1. Sandwich (34%)
  2. Salad (23%)
  3. Cheese and Crackers (9%)
  4. Wrap (8%)
  5. Rice / Fruit (7%)

TOP 5 ITEMS IN BC KIDS’ LUNCHES

  1. Sandwich (54%)
  2. Cheese and crackers (35%)
  3. Wraps (20%)
  4. Pizza (16%)
  5. Fruit (10%)

Sandwich Recipes:

Here are two quick and delicious sandwiches the whole family can enjoy:

Udi’s Gluten-Free Turkey & Swiss Baked Monte Cristo Sandwich

Recipe created by Stephanie Clairmont, MHSc, RD at The Clairmont Digestive Clinic courtesy of Udi’s Gluten Free.

This savoury sandwich is sure to be an ooey, gooey family favourite.  Loaded with melty cheese, this tasty lunch classic can be whipped up in no time and served steaming hot at the table or cold in a lunch box.

What You Need:

Udi_s_Gluten-Free_Turkey___Swiss_Baked_Monte_Cristo_Sandwich_2013092316404742 Large Eggs
1/8 tsp. or .5ml ground cinnamon
pinch of salt and pepper
butter or margarine to coat pan
4 slices of Udi’s Gluten Free White Sandwich Bread
3-4 oz. or 85-113 g thinly sliced roasted turkey breast
2 slices Swiss cheese

How You Prepare

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a shallow bowl, beat together the eggs, cinnamon, salt and pepper.
  3. Heat a large, non-stick skillet over medium heat and add enough butter or margarine to coat the bottom when melted. Briefly soak Udi’s Gluten-Free White Sandwich Bread slices in the egg mixture and transfer to the heated skillet. Cook for 2 minutes per side or until golden brown and toasty. Transfer slices to the lined baking sheet.
  4. To compose each sandwich, place half the turkey on two bread slices, top with a slice of cheese, and place remaining bread slices on top, pressing gently. Bake for 5 to 7 minutes or until the cheese is melted. Transfer baked sandwiches to serving plates, cut diagonally in half and serve immediately with the maple syrup or preserves.

Makes 2 servings.  Note from the Kitchen: You can substitute any kind of meat or cheese you like. Try ham, leftover roasted chicken, or make a BLT! To pack in lunches, allow the sandwiches to cool completely before placing in an airtight container.

Click here for a printer-friendly PDF of this recipe 

Udi’s Gluten-Free Veggie Millet-Chia Sandwich

Recipe created by Stephanie Clairmont, MHSc, RD at The Clairmont Digestive Clinic courtesy of Udi’s Gluten Free.

What You Need:

Udi's Gluten Free Veggie Millet-Chia Sandwich24 slices Udi’s Gluten Free Millet-Chia Bread
60 ml (4 Tbsp.) gluten-free hummus
15 ml (1 Tbsp.) hulled sunflower seeds
30ml (2 Tbsp.) crumbled Feta cheese
60 ml (¼ cup) fresh sprouts such as alfalfa, broccoli, sunflower, or a mixture
60 ml (¼ cup) avocado, sliced
30 ml (2 Tbsp. shredded carrots
30 ml (2 Tbsp.) sliced cucumber (about 8 thin slices)

How You Prepare:

To make one sandwich, spread half the hummus on a bread slice. Sprinkle half the sunflower seeds and Feta over and mound half the sprouts and remaining veggies on top. Finish with a slice of bread, cut in half and serve. Repeat with remaining ingredients for second sandwich.

Click here for a printer-friendly PDF of this recipe

Source: www.UdisGlutenFree.com

Survey Methodology

From July 19th to July 22nd 2013 an online survey was conducted among 2,530 randomly selected Canadian adults who are Angus Reid Forum panelists. The margin of error—which measures sampling variability—is +/- 1.95%, 19 times out of 20. The results have been statistically weighted according to education, age, gender and region (and in Quebec language) Census data to ensure a sample representative of the entire adult population of Canada. Discrepancies in or between totals are due to rounding.

About Andrea Holwegner

CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker

Andrea the «Chocoholic Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more

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"I am a psychologist in private practice and it is very important to me that my clients have the best care with other health care professionals. For that reason Health Stand Nutrition is my only source for exceptional Dietitians. Andrea and her team provide highly knowledgeable, compassionate, and real world support to my clients who require assistance with food lifestyle. I trust my clients to them and you would be in excellent hands making them part of your health care team."
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Amy Floyd, Nutrition Counseling Client
“Thanks Andrea for an amazing presentation, I have heard all positive remarks from attendees and the evaluations show the same sentiment. It is really gratifying when a speaker does their “homework” and weaves in our profession’s day to day challenges within their content, you did an awesome job of this! You truly took the “die” out of Dietician! Your information on healthy eating and simplifying how we can work towards this as we are all so busy really hit the mark. Andrea connects very well with her audience; she is energetic, funny, and very approachable.”
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Event Planner for Laboratory Diagnostic Imaging Annual Event

I am a family physician who sees patients with a myriad of eating concerns – from wanting to know how to plan healthy meals for active families, to weight loss, to eating disorders, and so on. I cannot recommend the Health Stand team highly enough. I have worked with (and been to!) other Dieticians in the past and too often find that they just ask for food logs and make suggestions that are easily obtained online or in books. The Dieticians at Health Stand offer much more than just telling clients what they “should be eating.” In contrast, the team really does more of a counselling practice, and they work hard to help their clients learn more about why their eating habits may be off track and not optimal for them, as well as helping people to effect change at a deep level that, most importantly, is sustainable for lifetime health.”
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Nutrition Counseling Client & Referring Physician

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“As a construction company, we select speakers who can relate to our industry and its employees. Andrea’s message was delivered with humor and empathy. She makes people feel as though they can make changes without leaving behind every favorite food. Andrea focused her presentation on healthy eating as a way to keep energy high throughout the day. This message and the way it was delivered resonated with our predominantly male, blue collar culture. I would highly recommend Andrea as a speaker for groups such as ours. She will get your message across without alienating anyone in your audience – which is a huge hurdle when trying to introduce a wellness program in the workplace!”
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“Had I not joined this course I would have struggled with no focus, low energy, and mindless eating. Andrea is an excellent teacher and motivator. This is not just a course, it is a nutrition club with mentorship, support, and connections with other people with similar situations.”
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