This article (slightly retitled here), written by Kate Morin and on the The Greatist web site, caught my eye. While some of the tips were old hat to me, others were new and welcome. I decided to share it with you and have added my own edits, comments, and links in italics.
1. Corn tortillas for sandwich bread
Cold cuts and deli cheese just aren’t the same unless they’re sandwiched between something starchy. When gluten-free bread isn’t an option (or if trying to watch the carbs and calories), corn tortillas are a great stand-in. Corn tortilla sandwiches are great. My fave is turkey/chicken with lettuce, a dill pickle slice, a thin slice of Manchego (sheep cheese), lettuce, and a little bit of mustard. Caveat: the tortillas are best when fresh; otherwise they have a tendency to rip and crumble.