30 September 2008

Comfort Lunch

This isn't exactly an original recipe, just another variation on an old favorite, but it's getting firmly into fall weather here in the northeast, and I wanted something warm and sweet. So: Cinnamon-Toasted Peanut Butter & Banana Sandwich!

It's a recipe that you can happily customize--I made it using two different kinds of chocolate on different days.

The basic elements are (for one sandwich):
--2 slices bread (this would be amazing on cinnamon bread, I'll bet)
--1 ripe banana
--peanut butter
--1 tbsp chocolate chips or small chocolate chunks
--1/2 tbsp sugar
--1/4 tsp cinnamon

Steps (accept that your hands will be messy):
1. Heat a skillet to medium/medium-low heat.
2. Butter one side of each slice of bread.
3. Sprinkle buttered sides of bread with mixed sugar and cinnamon.
4. Spread peanut butter on the bare side of each slice of bread. Put one slice butter/cinnamon-sugar-side down in skillet.
5. Slice banana in half, then slice each half into 2-3 pieces (lengthwise). Arrange on peanut butter side of the bread in the skillet.
6. Sprinkle the chocolate bits over the banana. Top with the other slice of bread, peanut-butter side down.
7. When bottom of sandwich is caramelized (but not burnt!), flip, and caramelize the other side.
8. Enjoy!

If you like things sweet, try milk chocolate, and if you like a really robust chocolate experience, try bittersweet chips. I used Ghirardelli milk and bittersweet, and both turned out deliciously.

While it's certainly nothing like health food, this is a really robust snack/lunch/breakfast that will sustain you. The peanut butter provides great protein, bananas are full of goodness, and the cinnamon-sugar adds a nice sweetness and crunch without being overkill.

I'm certain I'll play with this one again, possibly with almond butter (something I've always wanted to try but haven't yet) and different additions. Like cinnamon chips, or raisins, maybe.

1 comment:

Kevin said...

What a great sandwich!