Saturday, September 13, 2014

Stay at Home & Make this Breakfast Sandwich

Good evening everyone!  While last week I made a variation on the breakfast muffin, tonight I'll be making another variation of a different kind.  While you don't typically think of breakfast sandwiches making their mainstay in the home realm, I've found a delicious dish that will change your mind on how you think this notion.  

The Recipe:  Banana-Almond Butter French Toast Sandwiches
Original Recipe Found In:  Cooking Light, September 2014 Issue

What You'll Need:
2 Large Eggs
1/4 Cup Unsweetened Almond Milk
2 Teaspoons Vanilla Extract
1/4 Teaspoon Cinnamon
2 Tablespoons Almond Butter*
4 Teaspoons Maple Syrup
1 Banana
4 Slices Multigrain Bread

*If you've been in the supermarket the last year or so, you've probably seen several variations of nut butters.  We're all familiar with the peanut variety, but almond, soy, and other nuts have hit the shelves.  Some stores even have the option of making your own nut butter.  This is definitely an untapped market for the blog.  While almond butter isn't as sweet as standard peanut butter, it's creamier, smoother texture and consistency than peanut butter.  This is why it is used in this recipe.

To start, make the french toast dipping mixture.  In a small bowl, crack the eggs and discard the shells.  Also add the almond milk, vanilla extract, and cinnamon.  Whisk to combine and set aside.  If the cinnamon starts to separate from the rest of the mixture before the cooking part, whisk again for consistency.

Next, in a small mixing bowl combine the almond butter and maple syrup until thoroughly mixed.  Set this mixture aside.  On a plate, cut the banana lengthwise into four thin slices then cut crosswise into halves.  Set the banana slices aside also.  Spread the almond butter evenly across all four slices of bread.  Top two bread slices with four banana pieces.  Place the remaining two bread slices over the banana, sandwiching the almond butter and bananas inside.

Using a grill pan and a sandwich press, you can speed up the process of making the french toast sandwiches.  Heat a grill pan over medium-high heat.  Meanwhile, very carefully dip the sandwiches in the egg mixture and let any excess drip off.  Once the grill pan is heated, place one sandwich down and using the sandwich press, cover.  Cook for three to four minutes on each side, until the egg has cooked and the bread as browned.  Also, the almond butter should be heated inside the sandwich.  Place sandwiches on a cutting board to cut in half, serve, and enjoy!

The End Result:

These "breakfast" sandwiches are delicious, melty, and gooey (and I wouldn't want it any other way!)  The almond butter, combined with the maple syrup is an  ingenious design.  While the syrup doesn't shine completely in the butter, it adds a sweetness it definitely needs.  The bananas hit the right notes also and don't weigh the sandwich down with mushiness.  If I make any french toast in the future, I'll want to use the mixture from this recipe.  The vanilla extract with the cinnamon are tasty additions in the standard "milk and egg" french toast mixture.  Overall, another great breakfast for supper (or breakfast for breakfast) recipe that I highly recommend you check out.

Thanks for joining us tonight.  Tyler will close out the week with another delicious burger recipe.  Until then,


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