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


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


  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.

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