I have to be honest and say, I was very hesitant about this recipe...at first. My husband, lover of all things fried, kept planning that THIS would be our grand finale for Sandwich September. And now I must admit....it's quite a treat! It is crunchy, comforting, and sweet all at the same time. The peanut butter and jelly get warm and melted but are nicely contained thanks to the dedicated pinching of the bread :) If you are looking for a sandwich to pack for later or for something very healthy...look elsewhere. (Like our 3 previous videos.) But if you are looking for a new take on an old classic, a hot sandwich for the cool, fall days that have arrived, or just something different for breakfast...bite right in! I also think that this could be fun to assemble with kids, letting them cut out the circles, spread, and pinch. Just make sure they stand clear and let you do the frying. Then enjoy it with milk....and a healthy side:) Ingredients: Two slices of white bread Peanut butter Jelly Oil (canola or vegetable) Directions: Cut out a circle of white bread (it pinches better than wheat). Spread peanut butter, but leave space around the edge so you can pinch the bread. Spread jelly over the peanut butter. Pinch edges to seal your sandwich. Fry on one side for one minute over medium heat. Fry the other side also for one minute. Remove from oil and drain. Enjoy the crunchy goodness you just created :)
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Some days you just run out of lunch meat. Other days you just don't feel like eating your regular sandwich for lunch. And one day you may just have left-over bacon from breakfast. (Probably not..if you love bacon as much as I do, but it was worth a shot.) If you find yourself in any of the above "predicaments" fret not my friend, I have a sandwich for you. The healthier, classier cousin to the basic BLT. Avocado adds a creamy, filling texture to the natural crunch of the lettuce and bacon. I've also created a yummy yogurt spread to use instead of mayo to help boost the flavor and cut the calories! A hearty multi-grain bread (toasted if you like) holds all the goodness together perfectly. ***Bacon tip*** We did our bacon in the microwave first and finished it off in the toaster oven....easy, crispy, and less messy! Egg salad is very unassuming, and therefore, like me, you may have even forgotten that it existed. You probably have all the ingredients on hand and with some extra spice...it's incredibly delicious. It can be a perfect go-to lunch when you run out of deli meat or peanut butter and it is a great source of protein. I like to add my cheese right into the mix as well as adding pickle juice which takes less time than cutting up the pickles. If you're eating it at home, I recommend toasting the bread and pairing it with baked beans. (Not sure what wine egg salad pairs well with though:) So take yourself back to a simpler time with this classic sandwich. Ingredients: 4 boiled eggs smashed with a fork 1/4 cup mayonnaise 1 teaspoon pickle juice 1 tablespoon yellow mustard 2 tablespoons chopped onion (green onions would be nice also) 1/4 cup cheddar cheese 1/2 teaspoon paprika 1/2 teaspoon Italian seasoning garlic salt to taste (or just plain salt if you're not into garlic) ground black pepper to taste toasted bread add some spinach for a bit of veg For many of us, today marks the beginning of a new school year! No doubt you've already got your new clothes and new school supplies, so what about something new for lunch? PB&J and ham and cheese are good classics, but perhaps your kids (or YOU) are in the mood for a slightly spicy, super savory wrap. It's a great way to use up leftover chicken and it's packed with good veggies. The cilantro, lime, and cumin give it an added kick! And if you've struggled with keeping it wrapped up while it's in the lunch box or even when eating it, we found that toothpicks work quite well. So...hold on to summer a bit longer with this refreshing treat and pack it up with your favorite chips, fruit, veggies, and dessert. Here's to saving money, eating healthy, and and being creative this school year. Ingredients: 2 cups cooked chicken 1/4 cup chopped onions 1/2 cup chopped green peppers 1/2 cup tomato 1/4 cup cilantro 1/3 cup mayo 1/3 cup yogurt (or just use 2/3 cup mayo instead) 1 tablespoon mustard juice from 1/4 of a lemon 1 teaspoon cumin 1/2 teaspoon basil 1/2 teaspoon garlic salt 1/4 teaspoon cracked black pepper |
Saj and LisaTeacher/Videographer and Stay-At-Home-Mom who enjoy making simple recipes and sharing them with others :) Archives
May 2019
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