I’ve enjoyed Arnold 100% Whole Wheat Sandwich Thins for several months now, as the bread part of my fish sandwiches and sloppy Joes. While these sandwich thins, at first glance resemble hamburger buns, that’s really where the similarity ends – at first glance. They’re significantly thinner than burger buns, more dense, and thus, less airy. So if you like the airiness of typical buns, you probably will miss that while eating these sandwich thins. But consider the health benefits of these thins (discussed below) before you decide against trying them.
Features, Benefits, Pros, and Advantages
- Arnold 100-Percent Whole Wheat Sandwich Thins have roughly the same number of calories (100) as one slice of bread. Yet one sandwich thin can take the place of two bread slices on a sloppy Joe. So for sandwiches, these sandwich thins work as effectively as the two slices of bread, yet with half of the calories.
- These sandwich contain no saturated fat, only two grams of sugar apiece, and less than 200 MG of sodium per sandwich thin. So while these sandwich thins might still be considered a refined carb item, they’re certainly on the healthy side of refined.
- They contain no bleached flour, and surprisingly, they use a bit of stevia. This is one of the first mainstream products I’ve encountered that employs stevia as a flavoring ingredient.
- They come pre sliced. Each sandwich thin has two pieces thus.
- These Arnold whole wheat sandwich thins keep in the refrigerator for a week or two after opening the bag, and that bag is resealable.
- They have a pleasing, fresh-bread aroma, and their flavor is mild and unobtrusive on fish sandwiches.
- These sandwich thins brown up well in the toaster and make hearty and crunchy toast slices.
- I currently pay $3.99 for a pack of eight Arnold 100% Whole Wheat Sandwich Thins. That seems to be a fair cost for a food that could rightly be considered a specialty food given the apparent high attention that’s been paid to making it a healthy bread source. I hope to see the price come down eventually as more consumers migrate from white bread product to the healthier whole-grain varieties.
- These sandwich thins are pretty easy to locate these days and are always easily found at Walmart in my area.
- Arnold 100% Whole Wheat Sandwich Thins have a texture that’s somewhat chewier than typical white or wheat bread or buns, which in my opinion, makes them more satisfying to the palate.
Disadvantages, Cons, Problems, and Concerns
- I’ve experienced hard sandwich thins after freezing for a couple months and then thawing. While frozen, the moisture in the sandwich thin separates from the bread itself and forms ice crystals on the inside of the bag but outside of the bread. Then, when thawed, those crystals melt back into water and make the bread all soggy. These sandwich thins therefore, do not freeze very well when frozen in their original packaging. They might freeze better if you vacuum-pack them; though I haven’t actually tried vacuum-packing them yet.
- Sometimes, the Arnold 100% Whole Wheat Sandwich Thins are too flimsy to contain the sloppy Joe sauce I make without a mess. Unless I place a very small amount of meat on the sandwich thin, much of it spills out onto my plate while eating. Perhaps if they made the bread a bit thicker, this would not be as big a problem.
Over all, I’m thrilled with Arnold 100% Whole Wheat Sandwich Thins, as they’re yet another example of the food industry’s (perhaps grudging but less so today) attempt to offer more naturally nutritious products to the consumer. I’d rate this product at 94 out of 100.
Where To Buy Arnold Whole Wheat Sandwich Thins
Look for the clear bag with the yellow and red label in the bread section at your favorite bigger grocer’s place. I found mine at a Walmart super-center. If you’ve looked for a healthier way to enjoy bread than eating white, then you’ll surely appreciate these Arnold 100% Whole Wheat Sandwich Thins.
- 2014-11-25: Revised content, added a References section, repositioned ads, and added more whitespace for a clearer presentation.
- 2012-03-03: Originally published.