Mariel here. This isn’t so much a recipe as a reminder of the delicious flavor combinations lurking in your pantry. During the first few months of my son’s life, my lunch – if I ate one – consisted of slices of Boar’s Head turkey. Just fistfuls of deli meat, no condiments, no cheese, no class. I really handled that newborn phase with panache…
While lunchtime is still a struggle since I’m a work-from-home mom, I’ve gone a solid two months without resorting to the cold comfort of that cold-cut grab bag. In fact, today’s meal actually required turning on the stove! I’d say that’s some serious progress. I’m sure this is a sammie you’ve enjoyed at some point in your past, but I thought I’d dutifully resurrect it for those of you who had forgotten its gooey glory. I dressed it up with a little cinnamon infused butter and presto-change-o, 10 minutes later I had myself a plate full of heaven.
Grilled Peanut Butter, Banana and Honey Sandwich Serves 1
Ingredients: 1 pad of butter – stock Dash of cinnamon – stock Half a ripe banana, sliced into rounds – $0.39 2 slices of whole wheat bread – stock Drizzle of honey – stock Grand total assuming “well-stocked” kitchen: $0.39 Directions: 1. In a small skillet, melt the butter over medium heat, coating the bottom of the pan evenly. Sprinkle with cinnamon. 2. Spread PB on both pieces of bread. Layer the bananas on top, drizzle with honey. Cook in the hot skillet until the bread is nice and toasty on both sides. Re-butter the pan, if necessary. Serve hot with a tall glass of cold milk.