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<blockquote data-quote="Dannyalcatraz" data-source="post: 7955370" data-attributes="member: 19675">I’m on a very low salt diet as well.&nbsp; Have been for more than a decade.&nbsp; But I’m eating fewer meals overall, right now, and making do with what’s available during the situation.With the exception of the bacon I’m using right now, most of my sandwich ingredients are reduced or low sodium.&nbsp; (The groceries were out of low sod bacon.)I also tend not to actually pile up the meats like you’d find on a typical Dagwood.&nbsp; Instead, 1-2 pieces of each meat type get shredded or cut and placed on the sandwich in layers, and the greens and veggies are added in such amounts as to give more vertical presence...and nutrition.&nbsp; By volume, I had at least as much radish sprouts and spinach each as any meat.The sliced tomatoes were yet another visible layer.The pickles were sliced thin from long halves.&nbsp; I could have simply used dill or dill seasoning mix, but I wanted just a tad more moisture.</blockquote>

[QUOTE="Dannyalcatraz, post: 7955370, member: 19675"] I’m on a very low salt diet as well. Have been for more than a decade. But I’m eating fewer meals overall, right now, and making do with what’s available during the situation. With the exception of the bacon I’m using right now, most of my sandwich ingredients are reduced or low sodium. (The groceries were out of low sod bacon.) I also tend not to actually pile up the meats like you’d find on a typical Dagwood. Instead, 1-2 pieces of each meat type get shredded or cut and placed on the sandwich in layers, and the greens and veggies are added in such amounts as to give more vertical presence...and nutrition. By volume, I had at least as much radish sprouts and spinach each as any meat. The sliced tomatoes were yet another visible layer. The pickles were sliced thin from long halves. I could have simply used dill or dill seasoning mix, but I wanted just a tad more moisture. [/QUOTE]

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