Many people are scaling back on bread these days, and in some cases it's with good reason. For those on gluten-free diets or with wheat allergies, most conventional breads are off-limits. People who are watching their sodium levels may also want to limit bread and rolls, which can add up as a source of sodium. For others, it's simply a matter of stepping away from refined carbs. But there's great news for sandwich fanciers everywhere! These recipes eliminate the customary loaves and buns, swapping in vegetables and other nonbread items as holders for fillings of all kinds. So you can have your sandwich and eat it, too. 

These high-protein "sandwiches" are best assembled and served right away. It's best to use English cucumbers, because the skin is thinner than the hothouse variety and doesn't need to be peeled. Be sure to serve each sandwich wrapped in wax paper to keep all the juices contained — then bite with confidence!

No need to pile on the deli-counter favorites on these low-calorie 'shroom sandwiches — a little goes a long way. Portobello mushroom caps stand in for bread, perfect for those looking for a gluten-free option.  

At first glance these look like conventional ham and cheese, but that's crunchy jicama, not bread, holding together the fiber-packed sandwiches. And you won't miss the carbs: Each bite is a winning combination of salty-creaminess, sharp horseradish and peppery arugula.