Celebrating the Sandwich

The Banana, PB and Honey
Spiced Peanut Butter
The Pilgrim
The Pastrami Reuben
The Avocado CLT
Goat Cheese Mousse
Green Goddess Spread

(Family Features) Sandwiches are a delicious, easy and affordable way to enjoy a healthy meal any time of day. From satisfying meat-and-cheese combos, to sandwiches piled high with savory vegetables, to the many "PB and" combinations, the possibilities for outstanding sandwiches are limitless. But all the deliciousness starts with one key, wholesome ingredient - bread.

The complex carbohydrates in bread provide lasting energy that busy adults and youngsters need on a daily basis. A big key to maximizing your energy and health is taking a look at how you fill your plate in a balanced way. The Dietary Guidelines for Americans and the USDA MyPlate program recommend eating six one-ounce servings of grain foods each day, half of which should come from whole grain sources.

To help you and your family get your "daily fix of six," the Grain Foods Foundation has partnered with celebrity chef and sandwich aficionado Bryan Voltaggio to create these sensational sandwiches. To find more great sandwich recipes, visit www.gowiththegrain.org or GoWithTheGrain on Facebook and Twitter.

Photo Credit: Bryan Voltaggio, chef. Photo courtesy of  Under A Bushel Photography

The Banana, PB and Honey

Ingredients

  • 12 slices enriched white bread
  • 6 bananas, sliced
  • 1 cup spiced peanut butter (see recipe)
  • 2 tablespoons honey
  • 1 teaspoon sugar
  • 1/2 teaspoon cinnamon
  • 2 ounces butter, at room temperature

Preparation

  1. Lay out two slices of enriched white bread on a cutting board.
  2. Spread both slices of bread with peanut butter. Set one aside.
  3. Take one slice and top with sliced bananas, then drizzle with honey. Place the reserved slice of bread on top.
  4. Brush top and bottom of sandwich with room temperature butter.
  5. If you own an electric sandwich maker or Panini press, place sandwich inside for 2 1/2 to 3 1/2 minutes. If you do not have a sandwich press, place sandwich in a sauté pan on top of your stove, set at medium heat; and cook for 3 1/2 to 4 1/2 minutes on each side.
  6. While cooking, combine cinnamon and the sugar in small bowl.
  7. Remove sandwich and while still hot, season liberally with cinnamon and sugar.
  8. Cut in half and serve while hot.

Serves: Makes 6 sandwiches


Spiced Peanut Butter

Ingredients

  • 1 cup peanut butter
  • 1 teaspoon salt
  • 1 3/4 teaspoons honey
  • 1/8 teaspoon ginger powder
  • 1/8 teaspoon cinnamon, ground

Preparation

  1. Mix all ingredients together in a bowl until well blended.
  2. Place the peanut butter in an airtight container and store in the refrigerator for 6 to 8 weeks.

Serves: Yield 1 cup


The Pilgrim

Ingredients

  • 12 slices seven-grain bread
  • 24 ounces turkey, sliced
Orange Cranberry Compote, as needed
  • 1/2 pound cranberries
  • 1 orange, quartered
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • Pepper, to taste
Sage Cream Cheese, as needed
  • 2 cups cream cheese, at room temperature
  • 15 sage leaves, finely chopped
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 4 tablespoons butter, at room temperature
Seasoning salt, to taste
  • 1/4 cup sea salt
  • 3 juniper berries, toasted and ground
  • 1 orange, zested

Preparation

  1. Lay out two slices of seven grain bread on a cutting board.
  2. Spread Orange Cranberry Compote evenly across one slice of bread. Set aside.
  3. Spread Sage Cream Cheese evenly across second slice of bread, then top with about four ounces of turkey.
  4. Place slice of bread with the Orange Cranberry Compote on top of turkey.
  5. Brush top and bottom of sandwich with room temperature butter.
  6. If you own an electric sandwich maker or Panini press, place the sandwich inside for 2 1/2 to 3 1/2 minutes. If you do not have a sandwich press, simply place the sandwich in a sauté pan on top of your stove, set at medium heat, and cook the sandwich for 3 1/2 to 4 1/2 minutes on each side.
  7. Remove sandwich and while still hot, season liberally with seasoning salt. Cut in half and serve while hot.
  8. Orange Cranberry Compote - Yield 1 cup:In medium sauce pot, cook cranberries, orange and sugar for approximately 20 minutes at a low simmer, then stir in a pinch of salt.
  9. Remove pieces of orange, and pour into blender or food processor. Puree until smooth, then lightly season with pepper.
  10. Sage Cream Cheese - Yield 2 cups - In bowl, combine cream cheese and sage using a rubber spatula, mixing well. Grate (or very finely chop) garlic, adding to bowl. Season to taste with salt.
  11. Seasoning Salt - Yield 1 cup - Lightly toast juniper berries in a pan, then place in a spice grinder and blend. Combine juniper, salt and orange zest in a mortar and pestle, and combine all evenly.

Serves: Makes 6 sandwiches


The Pastrami Reuben

Ingredients

  • 12 slices rye bread
  • 24 ounces sliced beef pastrami
  • 12 slices Muenster cheese, thin
  • 1 1/2 cups sauerkraut, prepared and drained
  • 1/2 cup Thousand Island dressing
  • 2 ounces butter, at room temperature

Preparation

  1. Lay out two slices of rye bread on a cutting board.
  2. Top first piece of bread with one slice of Muenster cheese, then about 2 ounces of sauerkraut, 4 ounces (or roughly three to four thin slices) of pastrami, and a second slice of Muenster cheese. Set aside.
  3. Spread second piece of bread with Thousand Island dressing, then place on top of the other half of the sandwich.
  4. Brush top and bottom of sandwich with butter.
  5. If you own an electric sandwich maker or Panini press, place sandwich inside for 2 1/2 to 3 1/2 minutes. If you don't have a sandwich press, simply place sandwich in a sauté pan on top of your stove, set at medium heat. Cook for 3 1/2 to 4 1/2 minutes on each side.
  6. Remove sandwich and while still hot; cut in half and serve.

Serves: Makes 6 sandwiches


The Avocado CLT

Ingredients

  • 12 slices whole wheat bread, toasted
  • 3 avocados, peeled, pitted, and sliced
  • 3 European cucumbers, peeled and sliced thin
  • 1 Romaine heart, finely chopped
  • 2 heirloom tomato, sliced
  • 1/2 cup Green Goddess Spread (see recipe)
  • 1/2 cup Goat Cheese Mousse (see recipe)
  • 1 teaspoon extra virgin olive oil
  • Sea salt and freshly ground pepper, to taste

Preparation

  1. Lay out two slices of whole wheat toast on a cutting board.
  2. Coat first slice of bread evenly with Green Goddess Spread. Set aside.
  3. Spread second slice of bread evenly with Goat Cheese Mousse, then layer with cucumber slices. Season lightly with salt, pepper and olive oil.
  4. Next, add Romaine and tomato on top of cucumber. Again, season lightly with salt, pepper and olive oil.
  5. Then, add slices of avocado, and top with the slice of toast with the Green Goddess Spread.

Serves: Makes 6 sandwiches

Notes, Tips & Suggestions
Optional: Stabilize with two wooden skewers and cut in half to serve.


Goat Cheese Mousse

Ingredients

  • 1 quart goat cheese, at room temperature
  • 4 ounces buttermilk
  • 1/4 cup your favorite fresh seasonal herbs, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

  1. In blender or food processor, add goat cheese and buttermilk. Puree until smooth; mixture should be thick. (If blender or food processor is not available, mix together in large bowl using rubber spatula.)
  2. Transfer to bowl and mix in herbs. Taste for seasoning, and adjust with salt and pepper as necessary.

Green Goddess Spread

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 garlic cloves
  • 1 lemon, juiced
  • 1/2 quart mixed green herbs (equal parts parsley, tarragon and chive)

Preparation

  1. Combine all ingredients in blender and puree until smooth and uniformly green in color. If blender is not available, finely chop garlic and herbs and then whisk all ingredients together in large bowl.

SOURCE: Grain Foods Foundation

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